You're probably all getting tired of seeing my Märzen recipes pop up here, but I'm going to be brewing tomorrow and I want to make sure I don't make any big mistakes. Any suggestions? Criticisms? Unrelated yet amusing anecdotes?
3.3 lbs. Munich LME
3.3 lbs. Pilsen LME
1 lb. Vienna malt
3/4 lb. Caravienne malt 20L
1 oz. Hallertauer - 60 mins
1 oz. Saaz - 15 mins
1 oz. Tettnang - 5 mins
White Labs 830 - German Lager
After fermentation in mid-40's, transfer to secondary and reduce temperature to mid-30's. Lager for 6 months.
It should make a 5.6%, 20 IBU, 7.4 SRM lager, fitting the definition more for a traditional Märzen, darker and maltier than its modern Oktoberfest incarnations. I'm going for a smooth-drinking, malty session beer, but with at least a little hoppy complexity. I'm usually away from home May-August, so I really do intend on lagering this thing until September-October. Also, I noticed that if I use the White Labs Oktoberfest instead of the German Lager, I drop my ABV by .5% and the FG goes up about .004. Does anyone recommend one over the other?
Brew day tomorrow! :rockin:
3.3 lbs. Munich LME
3.3 lbs. Pilsen LME
1 lb. Vienna malt
3/4 lb. Caravienne malt 20L
1 oz. Hallertauer - 60 mins
1 oz. Saaz - 15 mins
1 oz. Tettnang - 5 mins
White Labs 830 - German Lager
After fermentation in mid-40's, transfer to secondary and reduce temperature to mid-30's. Lager for 6 months.
It should make a 5.6%, 20 IBU, 7.4 SRM lager, fitting the definition more for a traditional Märzen, darker and maltier than its modern Oktoberfest incarnations. I'm going for a smooth-drinking, malty session beer, but with at least a little hoppy complexity. I'm usually away from home May-August, so I really do intend on lagering this thing until September-October. Also, I noticed that if I use the White Labs Oktoberfest instead of the German Lager, I drop my ABV by .5% and the FG goes up about .004. Does anyone recommend one over the other?
Brew day tomorrow! :rockin:
