I know, you don't brew an Oktoberfest IN October. However, I just came to a point where I think I can start moving into Lagers. Given the season, I'm inspired to brew a Marzen as my first lager. My goal being that I'd like to vet the recipe and brew it again for an Oktoberfest party next year.
Here's what I'm thinking:
4.5 lbs German Pilsner Malt
3.5 lbs Belgian Munich Malt
1 lb Franco-Belges Vienna Malt
0.5 lbs Weyermann Caramunich III
0.5 lbs Weyerman Carafoam
A combo of German Hallertau, German Tettnang, and Check Saaz hops to about 27 IBU. Additions at 45 and 30 minutes.
Expected OG = 1.051
Expected FG = 1.013
Expected ABV = 5.03%
Expected SRM = 8.02
I would like some general feedback. One particular question I have though, is about the Carafoam. The reason that I throw it in there is because I'd like to have a nice foamy head that lasts. However, I haven't ever used it before, and I don't tend to use carapils much either; if it's going to result in a sweet tongue, I'd just assume leave it out. If I did, I suppose I'd probably replace it's percentage of grist with more Pilsner.
Let me know what you think.
Cheers!
Here's what I'm thinking:
4.5 lbs German Pilsner Malt
3.5 lbs Belgian Munich Malt
1 lb Franco-Belges Vienna Malt
0.5 lbs Weyermann Caramunich III
0.5 lbs Weyerman Carafoam
A combo of German Hallertau, German Tettnang, and Check Saaz hops to about 27 IBU. Additions at 45 and 30 minutes.
Expected OG = 1.051
Expected FG = 1.013
Expected ABV = 5.03%
Expected SRM = 8.02
I would like some general feedback. One particular question I have though, is about the Carafoam. The reason that I throw it in there is because I'd like to have a nice foamy head that lasts. However, I haven't ever used it before, and I don't tend to use carapils much either; if it's going to result in a sweet tongue, I'd just assume leave it out. If I did, I suppose I'd probably replace it's percentage of grist with more Pilsner.
Let me know what you think.
Cheers!
