Now that I have a temp. controlled ferm. chamber, I'm going to take my first stab at a lager and brew an Oktoberfest/Marzen. I've put together a 10 gallon recipe that I plan to split and ferment with 2 different lager strains. Any feedback from the lager brewers out there would be appreciated..
Marzen, 10 gallons, split:
Fermentables (Target - OG 1.053, SRM 10):
50% Vienna
30% Pilsner
10% Munich 9°L
5% Caramunich II
5% CaraBohemian
Mash (Batch Sparge):
Beta Rest - 30 min. @ 140°F
Alpha Rest - 30 min. @ 158°F
Boil for 90 min.
Hops (Target - 25 IBU):
2 oz. Tettnanger (3.2% AA) @ 40 min.
2 oz. Hallertau (4.3% AA) @ 30 min.
Fermentation:
Split, ferment one half with WLP820, the other half with WLP830.
Ferment @ 45°F for 2 weeks.
Lager @ 35°F for 6 weeks.
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Introducing Light Mode! If you would like a Bar Towel social experience that isn't the traditional blue, you can now select Light Mode. Go to the User Control Panel and then Board Preferences, and select "Day Drinking" (Light Mode) from the My Board Style drop-down menu. You can always switch back to "Night Drinking" (Dark Mode). Enjoy!
Marzen Help
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cannondale
- Bar Fly
- Posts: 747
- Joined: Tue Sep 12, 2006 1:58 pm
- Location: Barrie, Ontario, Canada
Marzen Help
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