Our annual Oktoberfest gathering is on! And it's always made better by that sweet scent of a freshly produced beer. Looks like about 14 gallons in the secondaries, so that'll be around 13 gallons by the time it gets bottled. This year, I rushed to brew an Oktoberfest. But I was slow about the rushing due to some brewery improvement projects, so the desired 60 days of lagering is actually going to be about 30 before the first batch comes out. That pushes it to Märzen territory. Normally I would just declare it an Oktoberfestbier and let it sit for another month, but a neighbor has requested a birthday brew. That leaves me with only one viable option: bottle half, continue to lager the other half. One good thing about brewing in quantity is that you can do good by your neighbors and still have leftovers. This recipe ended up with a good malt front and a pleasantly floral bitterness; presumably by the time the six or so Oktoberfestbier gallons make it through the lager, that will have waned into something more subtle. The Märzen may just be a bit hoppier than normal, but that's a tolerable situation. Groktoberfest OG: 1.060 FG: 1.008 Mash volume: 10 gal Boil volume: 19 gal Mash temp: 128F -> 148F -> 154F Fermentation temp: 50F GRAIN 19 lbs Pilsener 7.5 lbs Munich Light 6.75 lbs Munich Dark 1.12 oz Crystal 120L 1.12 oz CaraPils HOPS 1 oz Hallertau fwh 1 oz Hallertau 60m 2 oz NZ Pacifica 60m 2.25 oz Tettnanger 5m 0.75 oz Tettnanger 0m Wyeast Oktoberfest blend Pitch @60F Ferment @49-50F, 3 weeks Diacetyl rest @58F, 2 days Lager @38-40F, 30-90 days Ale Pail Man approves, though he was subsequently drained of all character. Mash out. Spin on.
0 Comments
Leave a Reply. |
AuthorA bike-riding brewer. Archives
September 2016
Categories
All
|