ExperiMärzen/Quick Lager

[Roz762]

Hey everyone,

Starting to take a stab at designing my own recipes. I'm a sucker for lagers, especially Oktoberfest/Märzen beers. I thought I'd try and design one, but I'm definitely not experienced enough to know how this will turn out so please feel free to share your opinions!

First, a couple of my thoughts as you look at the recipe below. I'm curious if I should drop some of the Vienna in exchange for some Pilsner Malt, both to help conversion and lighten the flavor slightly. Also, I'm not sure about the ratio of Caramunich+Melanoidin to the rest of the base malts. From what I've read, caramel malts are acceptable in this style, but only to provide a slight sweetness. No overt caramel flavor should be present.

One other thing that I should mention: I'm giving the Brulosopher/Tasty/Noonan/Narizss/etc. quick lager method a go. I'm hoping that this will open up the world of lagers to me without having to wait 2+ months to see if a recipe is garbage or not. I have no problem being the guinea pig for anyone who is interested in the method, so please, comment if this interests anyone. I am well aware that there are some strong opinions around this method, so lets please limit the debate (there are plenty out there already dedicated to this).

Here's my best shot. You won't hurt my feelings if you tear it apart. Thanks everyone!

ExperiMärzen
Batch Size: 5.5 gal (into fermenter)
Efficiency: 74%
OG: 1.056
FG: 1.017
IBU: 20.9
Color: 12.9 SRM

Grains:
7 lbs. Vienna Malt
4 lbs. Dark Munich Malt (20L)
6 oz. Caramunich
6 oz. Melanoidin Malt

Hops:
1 oz. Tettnang @ 60 min.
.5 oz. Tettnang @ 20 min.
.5 oz. Tettnang @ Flameout

Yeast: WLP 833 German Bock Lager

 

[saltymirv]

It might be too sweet with 4lbs of dark munich alongside the melanoiden and caramunich. Either substitute the munich II with munich I or cut it in half and replace the other 2lbs with pilsner. Otherwise it looks pretty solid

 

[ed007]

No need for Munich 20L and Melanoidin. Simple is always better for this style. Use Munich 10L instead. If you need more amber color, add a touch of Carafa Special II (dehusked).

This was my recipe for 10 gallons I brewed 2 months ago, which came out excellent, both in flavor, aroma and color (my efficiency is 80%):

OG: 1.054, FG: 1.010, 5.5% ABV, 20.6 IBU, 11.2 SRM
- 10 lb Vienna (48.2%)
- 5 lb Munich 10L (24.1%)
- 5 lb Pilsner (24.1%)
- 8 oz Caramunich (2.4%)
- 4 oz Carafa Special II (1.2%)

- 1 oz German Tradition @ 60 min (6.9% AA)
- 2 oz Hallertau @40 min (2.5% AA)
- 1 oz Hallertau @5 min (2.5% AA)

- Wyeast 2206 Bavarian Lager with 3L starter

You can do good Oktoberfest/Marzen in any proportion of Pilsner/Vienna/Munich 10L as long as you adjust the color with Carafa II and Caramunich. I use Vienna for about half the grain bill because I like that toasty, biscuit aroma typical for this beer style.

 

[MrPowers]

I would find a Munich around 10L to use. I generally use Weyermann Munich II. Other than that, your recipe looks almost the same as mine.