triethylborane
Well-Known Member
The wlp800 marzen is stellar. This beer is delicious and I would consider using this yeast again. Too often my lhbs is out of 34/70 so I need a second choice. Maybe will try the mj next.
I assume you mean WLP820?
Planning on a rauchbier but fermented at ambient temps in my basement. Right now the lowest spot is showing 57f. We had a few cold stretches, but this has been a warm winter - without the snow, which usually is abundant during warmer winters.
I would certainly appreciate comments etc on the recipe. I love malty marzens like Hofbrau Oktoberfestbier and the Paulaner/HP marzens, but want to get that smoke like a Schlenkerla. Maybe as if Ayinger had a smoked Oktoberfest Marzen.
It looks like the smoked malt drives up the FG and I dont want a malt bomb so I dropped the mash temp to 151f to drop the FG a bit.
Brew Method: All Grain
Style Name: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.017
ABV (standard): 5.56%
IBU (tinseth): 21.99
SRM (morey): 13.71
FERMENTABLES:
10 lb - German - Smoked Malt (73%)
0.2 lb - German - Carafa II (1.5%)
3 lb - German - Vienna (21.9%)
0.5 lb - German - Melanoidin (3.6%)
HOPS:
1 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 13.69
1 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 20 min, IBU: 8.29
MASH GUIDELINES:
1) Sparge, Temp: 151 F, Time: 90 min
Starting Mash Thickness: 1.5 qt/lb
YEAST:
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Starter: Yes
Form: Liquid
Attenuation (avg): 69%
Flocculation: Medium
Optimum Temp: 52 - 58 F
Fermentation Temp: 58 F
Pitch Rate: 1.5 (M cells / ml / deg P)
NOTES:
Cold crash + gelatin after FG range achieved.
2 tsp gelatin in 75f water, sit for 20min, then microwave until clear.
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