Hi Everyone,
After looking at a few of the Oktoberfest/marzen recipes posted I decided to try and make one of my own. This is my first "from scratch" recipe (i've mostly made tweaks to other recipes I've found).
Recipe Type: All Grain
Yeast: White Labs 820
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity (est): 1.058
Final Gravity (est): 1.016
IBU (est): 26.3
Boiling Time (Minutes): 60
Color (est): 9.7
Grain:
4lbs Munich Malt
4lbs Vienna Malt
2.5lbs Pilsner (2 Row) German
4oz Caraaroma
4oz Melanoiden Malt
Mash: 152 for 60min, Mash Out 168 for 10min
Boil: 60min
Hops:
1.5oz Saaz (40min)
.5oz Sterling (30 min) - Thought that the floral/spicy character might be nice?
Other:
Whirlfloc (15min)
I'm planning to ferment at ~55 then raise up for diacetyl rest for a few days before cold crashing and lager for at least 8wks.
Any recommendations/suggestions are greatly appreciated!
After looking at a few of the Oktoberfest/marzen recipes posted I decided to try and make one of my own. This is my first "from scratch" recipe (i've mostly made tweaks to other recipes I've found).
Recipe Type: All Grain
Yeast: White Labs 820
Yeast Starter: yes
Batch Size (Gallons): 5.5
Original Gravity (est): 1.058
Final Gravity (est): 1.016
IBU (est): 26.3
Boiling Time (Minutes): 60
Color (est): 9.7
Grain:
4lbs Munich Malt
4lbs Vienna Malt
2.5lbs Pilsner (2 Row) German
4oz Caraaroma
4oz Melanoiden Malt
Mash: 152 for 60min, Mash Out 168 for 10min
Boil: 60min
Hops:
1.5oz Saaz (40min)
.5oz Sterling (30 min) - Thought that the floral/spicy character might be nice?
Other:
Whirlfloc (15min)
I'm planning to ferment at ~55 then raise up for diacetyl rest for a few days before cold crashing and lager for at least 8wks.
Any recommendations/suggestions are greatly appreciated!