JDL
Well-Known Member
I am sure this will be an obvious answer to seasoned brewers here. I have brewed about 10 all grain ales and just started lagers.
I brewed up the below recipe and used a 1.5L stir starter of Wyeast 2633 Oktoberfest Blend and hit all my numbers and controlled the fermentation temps per Brulosophy's lager method.
I pulled a sample last night and it had that classic "bready" aftertaste I have had in other marzen styles. My friend was over and asked what in the recipe caused that to happen as it isn't in other lager styles and I was not really sure how to answer and didnt want to give him bad info so figured I would turn to the forums.
Thanks in advance,
Jeff
Recipe: Octoberfest TYPE: All Grain
Style: Märzen
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.7 SRM SRM RANGE: 8.0-17.0 SRM
IBU: 19.8 IBUs Tinseth IBU RANGE: 18.0-24.0 IBUs
OG: 1.055 SG OG RANGE: 1.054-1.060 SG
FG: 1.013 SG FG RANGE: 1.010-1.014 SG
BU:GU: 0.357 Calories: 161.8 kcal/12oz Est ABV: 5.6 %
EE%: 68.00 % Batch: 5.50 gal Boil: 7.45 gal BT: 90 Mins
Total Grain Weight: 12 lbs 6.7 oz Total Hops: 1.41 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
5 lbs 10.8 oz Vienna Malt (3.5 SRM) Grain 1 45.7 %
2 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 2 22.1 %
2 lbs 11.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 21.7 %
9.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.6 %
9.2 oz Honey Malt (25.0 SRM) Grain 5 4.6 %
2.3 oz Special B Malt (180.0 SRM) Grain 6 1.2 %
Name Description Step Temperat Step Time
Saccharification Add 36.78 qt of water at 164.9 F 152.0 F 60 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG Est OG: 1.055 SG
Amt Name Type # %/IBU
1.41 oz Saaz - CZ [3.75 %] - Boil 60.0 min Hop 7 19.8 IBUs
I brewed up the below recipe and used a 1.5L stir starter of Wyeast 2633 Oktoberfest Blend and hit all my numbers and controlled the fermentation temps per Brulosophy's lager method.
I pulled a sample last night and it had that classic "bready" aftertaste I have had in other marzen styles. My friend was over and asked what in the recipe caused that to happen as it isn't in other lager styles and I was not really sure how to answer and didnt want to give him bad info so figured I would turn to the forums.
Thanks in advance,
Jeff
Recipe: Octoberfest TYPE: All Grain
Style: Märzen
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 12.7 SRM SRM RANGE: 8.0-17.0 SRM
IBU: 19.8 IBUs Tinseth IBU RANGE: 18.0-24.0 IBUs
OG: 1.055 SG OG RANGE: 1.054-1.060 SG
FG: 1.013 SG FG RANGE: 1.010-1.014 SG
BU:GU: 0.357 Calories: 161.8 kcal/12oz Est ABV: 5.6 %
EE%: 68.00 % Batch: 5.50 gal Boil: 7.45 gal BT: 90 Mins
Total Grain Weight: 12 lbs 6.7 oz Total Hops: 1.41 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.20 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
5 lbs 10.8 oz Vienna Malt (3.5 SRM) Grain 1 45.7 %
2 lbs 12.0 oz Munich Malt (9.0 SRM) Grain 2 22.1 %
2 lbs 11.2 oz Pale Malt (2 Row) US (2.0 SRM) Grain 3 21.7 %
9.2 oz Caramel/Crystal Malt - 60L (60.0 SRM) Grain 4 4.6 %
9.2 oz Honey Malt (25.0 SRM) Grain 5 4.6 %
2.3 oz Special B Malt (180.0 SRM) Grain 6 1.2 %
Name Description Step Temperat Step Time
Saccharification Add 36.78 qt of water at 164.9 F 152.0 F 60 min
---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.041 SG Est OG: 1.055 SG
Amt Name Type # %/IBU
1.41 oz Saaz - CZ [3.75 %] - Boil 60.0 min Hop 7 19.8 IBUs
