Marzen with an ale yeast

[gravity84]

I think I want to brew a faux marzen next. I do not have the ability to lager as I live in an already cramped apartment. I know that rogue's dead guy is a maibock with an ale yeast, so maybe I can make a marzen with pacman. Here's my recipe in progress:

5 gal batch

5 lbs vienna
4.5 lbs munich
0.6 lbs carapils
0.3 biscuit malt
0.75 crystal 60L (too much?)
0.125 pale chocolate malt (Saw this in a few recipes in Papazian, but seems a little weird to me, I'm not completely sold on this addition)

Boil: 60 min

1.5 oz Liberty (~4% AA), FWH
0.5 oz Liberty, @ 0 min

Yeast: Pacman (~80% attenuation)

13.3 SRM
23.5 IBU
1.056 SG

Any thoughts? Suggestions? Anyone try something like this?

 

[Brewing Clamper]

I would go with a Cali yeast like WLP001, 1056 or SA-05 to keep the flavor as clean as possible. I know Pacman is supposed to be a modified version of that but I've found that it imparts a distinct flavor to the beer. \$0.02

 

[gravity84]

Hmm, ok. I might try that. What about the grain bill? I'm worried I need some Pilsner to help convert the others.

 

[Wakadaka]

https://www.homebrewtalk.com/f63/biermunchers-oktoberfast-ale-ag-39021/

there is a recipe that uses S04. I haven't tried it, but figured I might as well post it if you haven't already seen it.

 

[KraphtBier]

I've been messing with the idea of Marzen ale for a few months now. Just thought I'd share some things. I would cut the biscuit and the pale chocolate. Add quality pilsner malt, or 2-row malted barley of your choice. If you choose to adjust your color I would recomend using carafa or another german grain. Carefully select your mash profile to suit the attenuation properties of the yeast you plan to use. I've over/under attenuated a couple of times while messing with new yeasts and not altering my mash. Good luck and lemme know how it turns out.