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
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.
Anyone who would like some of the slurry i can give you a jar...
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...