So I got a request to make an octoberfest beer (im going to assume he means the orange marzen beer, and not a modern fest beer) , and strangely, even though Ive done a gazillion lagers, Ive never actually made one. So I thought Id ask on here:
1: To add 60Lish crystal of some type, or not. There seems to be disagreement.
2: I have the harvested modelo yeast (940) and the Ayinger yeast (833) on hand. 833 would seem an obvious choice, but the 940 attenuates drier and is closer to the 34/70 I keep see people using.
3. Do I bother with any finishing hops?
4. Water/mash PH, my basic plan is just to add enough calcium chloride to hit a 5.3 mash ph and call it done. (my tap water is exceptionally soft and near RO)
5. Does this look sane/any other advice:
14P/1.057
30% Weyermann Flr Mlt Bo Pilsner
30% Weyermann Flr Mlt Bo Dark (9L munich)
40% Weyermann Vienna (or maybe MFB Special Aromatic which is like a 5L Vienna)
Mash 131-152 5.3 Mash ph.
28 IBU total
Warrior for a 60 min bittering charge
Maybe a 1/2 oz to ounce of liberty at 20 min from end of boil.
Ferment with 940 at 50 degrees F.
1: To add 60Lish crystal of some type, or not. There seems to be disagreement.
2: I have the harvested modelo yeast (940) and the Ayinger yeast (833) on hand. 833 would seem an obvious choice, but the 940 attenuates drier and is closer to the 34/70 I keep see people using.
3. Do I bother with any finishing hops?
4. Water/mash PH, my basic plan is just to add enough calcium chloride to hit a 5.3 mash ph and call it done. (my tap water is exceptionally soft and near RO)
5. Does this look sane/any other advice:
14P/1.057
30% Weyermann Flr Mlt Bo Pilsner
30% Weyermann Flr Mlt Bo Dark (9L munich)
40% Weyermann Vienna (or maybe MFB Special Aromatic which is like a 5L Vienna)
Mash 131-152 5.3 Mash ph.
28 IBU total
Warrior for a 60 min bittering charge
Maybe a 1/2 oz to ounce of liberty at 20 min from end of boil.
Ferment with 940 at 50 degrees F.