rtstrider
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Hey all! I'm very experienced in the light brew/pale ale/ipa styles. However, I've rarely if ever brew anything darker than a pale ale. Well my question is I brewed a Marzen (recipe at the end) following a recipe from this site. The roast is VERY prominent and it's still pretty green. This was brewed on 7/17/2020 and warm fermented with 1 pack (non rehydrated (DOH I KNOW lol)) w34/70. There's a touch of acetylaldehyde in there that needs to be cleaned up still but fermentation pretty much was done on the 22nd. The plan is to let it sit in primary for at least 2 more weeks to bulk condition at room temp, move to secondary to free up the primary for another brew...Come back to this and then taste it before fining with gelatin. From what I can tell it's definitely not infected, but, it's got a TON of mellowing to do. My question is not really time related per se since each brew runs on its own timeline. It's more along the lines of will the roastiness mellow eventually? I used the decarbonated water profile from the brewers fried water calculator and treated the store bought RO water with Campden for insurance purposes. Anywho the recipe is the Oztoberfest from the lager section. The only difference is I had to use caramunich 2 because the lhbs did not have caramunich 1 and I added a pinch of melanoidin to mimic a decoction.
Style Name: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.38 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.055
Final Gravity: 1.008
ABV (standard): 6.18%
IBU (tinseth): 23.2
SRM (morey): 9.95
Mash pH: 5.54
FERMENTABLES:
3.7 lb - Pilsner (30.6%)
3.7 lb - Munich - Light 10L (30.6%)
3.7 lb - Vienna (30.6%)
0.5 lb - CaraMunich II (4.1%)
0.25 lb - Carapils (Dextrine Malt) (2.1%)
0.25 lb - Melanoidin (2.1%)
HOPS:
1.3 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: First Wort, IBU: 21.46
0.25 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 1.74
MASH GUIDELINES:
1) Strike, Temp: 140 F, Time: 30 min, Amount: 3.78 gal
2) Infusion, Temp: 150 F, Time: 60 min, Amount: 2.8 qt
3) Fly Sparge, Temp: 170 F, Time: 60 min, Amount: 5.07 gal
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70
Style Name: Märzen
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.38 gallons
Boil Gravity: 1.041
Efficiency: 70% (brew house)
Hop Utilization Multiplier: 1
STATS:
Original Gravity: 1.055
Final Gravity: 1.008
ABV (standard): 6.18%
IBU (tinseth): 23.2
SRM (morey): 9.95
Mash pH: 5.54
FERMENTABLES:
3.7 lb - Pilsner (30.6%)
3.7 lb - Munich - Light 10L (30.6%)
3.7 lb - Vienna (30.6%)
0.5 lb - CaraMunich II (4.1%)
0.25 lb - Carapils (Dextrine Malt) (2.1%)
0.25 lb - Melanoidin (2.1%)
HOPS:
1.3 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: First Wort, IBU: 21.46
0.25 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 1.74
MASH GUIDELINES:
1) Strike, Temp: 140 F, Time: 30 min, Amount: 3.78 gal
2) Infusion, Temp: 150 F, Time: 60 min, Amount: 2.8 qt
3) Fly Sparge, Temp: 170 F, Time: 60 min, Amount: 5.07 gal
Starting Mash Thickness: 1.25 qt/lb
YEAST:
Fermentis / Safale - Saflager - German Lager Yeast W-34/70