Sunday, October 9, 2011

#54: Oktoberfest/Marzen (AG)

First lager (finally) in the fermenter... It was supposed to go in August, but just now finding time to get it done. I guess I'm looking at a Februaryfest, as I'm looking at 5 or so weeks in fermenters, and then at least a few months lagering in the bottle. Used WLP833 (Ayinger), so it should be a nice clean brew...

Oktoberfest/Marzen (AG)

Type: All Grain
Date: 10/9/2011
Batch Size: 2.40 gal

Ingredients

Amount Item Type % or IBU
2.75 lb Pale Malt (2 Row) US (2.0 SRM) Grain 55.00 %
1.25 lb Munich Malt (9.0 SRM) Grain 25.00 %
0.50 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 10.00 %
0.50 lb Vienna Malt (3.5 SRM) Grain 10.00 %
0.60 oz Mt. Hood [6.00 %] (60 min) Hops 26.0 IBU
1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager

Beer Profile

Est Original Gravity: 1.057 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.08 %
Bitterness: 26.0 IBU
Calories: 231 cal/pint
Est Color: 11.7 SRM

5 comments:

  1. Very nice. I have an Oktoberfest in the corny keg. I suppose it is going to be more of a Novemberfest. I have found that I am able to drink these year-round, so I'm sure your Februaryfest is going to be great.

    Have you ever tried cara-munich malt? Your recipe and mine would almost be identical if you switched out your crystal with cara-munich. I also used a little flavoring hops.

    Anyway, enjoy the beer.

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  2. I've used it in the past. It would have been very good here in hindsight. I'll be interested to hear how yours goes. I may well keep a variation of this in a regular rotation ongoing.

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  3. After two weeks, I have hit my estimated FG, so, following my EricG approved starter lager technique, I have pulled the Better Bottle from the fridge and am letting it sit closer to room temps for a diacetyl rest for 48ish hours. Then off to the fermenting fridge for a couple weeks before bottling.

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  4. After three weeks back in the fermenting fridge, I have finally bottled this. Taste is bland/inoffensive, which is the taste of a lot of good brews at this point. Now, Eric says two weeks at room temps, followed by at least a month in cold condition. Thus, I'll get a good taste of this maybe for a New Years party (may sneak one for Christmas)...

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  5. Way too early to be tasting this (2 weeks in the bottle), but I was way curious. Fortunately, it shows real promise. Very clean and crisp, carbed well, flavorful, but a bit green. Promising, but we'll see how this tastes in a month or two... Into the fridge for cold conditioning with ye...

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