New Brunswick Craft Brewers Association
Beer Recipes and Food => All Grain => 3 - European Amber Lager => Topic started by: brew on August 28, 2013, 11:27:42 AM
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Cold crashing a 4L starter now...
Recipe: Therese's Wiesn
Style: Oktoberfest/Märzen
Batch Size (fermenter): 18.93 l
Boil Time: 60 Minutes
OG / FG / ABV / Ratio: 1.054 SG / 1.015 SG / 5.1 % / 0.413
Color / IBU: 8.5 SRM / 22.2 IBUs
Grains: Amt Name Type # %/IBU
5 lbs Munich I (6.0 SRM) Grain 1 47.1 %
5 lbs Pale Malt (2 Row) GR (3.0 SRM) Grain 2 47.1 %
8.0 oz Caramunich II (45.0 SRM) Grain 3 4.7 %
2.0 oz Melanoiden Malt (20.0 SRM) Grain 4 1.2 %
Boil: Amt Name Type # %/IBU
0.75 oz Crystal [3.50 %] - Boil 60.0 min Hop 5 9.7 IBUs
0.75 oz Tettnang [4.50 %] - Boil 60.0 min Hop 6 12.5 IBUs
1.00 Items Whirlfloc Tablet (Boil 15.0 mins) Fining 7 -
Ferment: Amt Name Type # %/IBU
1.0 pkg Octoberfest/Marzen Lager (White Labs #WL820 8 -
Mash Schedule: Single Infusion, 152F Two Sparges
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So I just kegged this from my primary and turned the deep freeze down to 2C for lagering. The taste is just awesome and it finished a little drier than i heard this yeast tends to do as far as I've read. Cant wait to give this some time and CO2. FG was 1.013.
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Anyone who would like some of the slurry i can give you a jar...
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So after not much more than a month, this has turned out excellent. While the time requirements are heavier I like the lager type profile...