This week's beer is a Märzen-style Octoberfest brewed by Mike.
Mike modeled his beer after traditional Märzen (recipe below). The malt character of this beer comes through with a real punch but it wasn't overbearing. Hop character was delivered with traditional Hallertau hops and there was a nice noble hop character spicy finish in the beer. We both felt that maybe the beer could have used a few more IBUs of bitterness from the 60min addition.
Two packages of WLP830 German Lager was pitched in this beer at 50F but after two days there were no signs of fermentation so I pitched packet of dry S-189 lager yeast. The beer then took off and fermented well.
John felt that the beer wasn't as crisp as he would have expected from a lager ferment where Mike felt it was pretty clean but that perhaps the total amount of character malts needs to be dialed back a touch to lighten that malt flavor some.
Tell us about your lager brewing experiences in the comments!
CHEERS!
Recipe:
For 6.5 gallons post boil:
Original Gravity: 1.053
Final Gravity: 1.014
5.25% ABV
Water- 12 gallon Poland Spring treated with 1ml Lactic acid to pH 5.5
4g CaCl, 3g gypsum, 1g MgSO4 in Mash
4g CaCl, 4g gypsum in boil
7 lbs / 3.175 kg Pilsner Malt
5 lbs / 2.26 kg Vienna Malt
1 lbs /454 g CaraMunich II (63° L)
2 oz / 56 g Midnight Wheat (550° L)
Step Mash:
145° F 45min
156° F 20min
168° F 10min Mashout
1.5 oz / 42 g Hallertau Mittelfrüh 4.2% AA - 60 mins
1.5 oz/ 42 g Hallertau Mittelfrüh 4.2% AA -10 mins
WLP830 German Lager (seemed dead, non active)
S-189 SafLager
Ferment 10 days 50° F
D-rest for 5 days at 68° F
Keg conditioned 2-weeks at time of tasting (45° F)
#marzen #octoberfest #HomebrewedLagers
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