Marzen for October Baseball

[Willy]

The Marzen batch brew day was about 18 days ago. I tried to make it as traditional as possible, but with more pilsner than Munich malt. It still needs a few more weeks of lager to reach crystal clear, but I had to pour one for a taste. Really delicious and the color is a glorious orangeish gold.
Recipe:
6 g batch

6 lb pilsner (1.8 L) - 43.4%
3.3 lb melanoidin (31 L) - 23.1%
1 lb 14oz flaked barley (2 L) 13.3%
1 lb 10oz Munich (11L) 11.8%
12 oz Carapils (2L) 5.4%
8 oz biscuit (31L) - 2.7%

Single hop, Hallertau Mittelfrü (2.5 AA)
2 oz at 60 min
1 oz at 45 min.

Yeast, 2 packs 34/70. Fermenter under pressure at 55°F. Day 14 bumped to 63°F for 3 days before cold crash. Lager as long as 4-6 weeks if can find the patience. I will begin emptying my corny when the #1 Brewers begin postseason games. The #1 seed bye means more time to lager. Ha.

 

[Franktalk]

I'm glad you like it! With that said, the 3.3 lbs. or melanoidin seems like way too much. 1 lb. would be enough in my humble opinion. Of course if you like it that's all that matters.

 

[Willy]

I'm glad you like it! With that said, the 3.3 lbs. or melanoidin seems like way too much. 1 lb. would be enough in my humble opinion. Of course if you like it that's all that matters.

I thought the same and used to use a different recipe with much less melanoidin and more Munich. Perhaps a Carmel malt too.

But in my BrewFather recipe library, some of the top rated Marzen recipes used up to 25%+ . Thought I would try it. Worked out amazing. Liked it a lot and it's not even mature yet.