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Recipe by shamilton2 Märzen All Grain 11.00 Gallon Batch 90 Minute Boil 90% Efficiency Created 11/28/2021 Updated 12/2/2021 No Reviews 0 Brew Log Comments

1.058

OG

1.014

FG

5.8%

ABV

22

IBU

14

SRM

 

 

Fermentables

Amount Fermentable Use %
9.00 lb Pilsen / Pilsner (US) Mash 44.44%
6.00 lb Bonlander Munich 10L (US) Mash 29.63%
3.00 lb Vienna (US) Mash 14.81%
1.00 lb Carapils (US) Mash 4.94%
1.00 lb CaraMunich Type III (DE) Mash 4.94%
0.25 lb Midnight Wheat (US) Mash 1.23%

Hops

Amount Hop Use Time AA IBU
0.60 oz Warrior - Pellet Boil 60 Minute(s) 16.0% 16.17
2.00 oz Hallertau Mittelfruh - Pellet Boil 15 Minute(s) 3.4% 5.68

Yeast

Name Attenuation
Wyeast 2633 Octoberfest Lager Blend Liquid Yeast 73% - 77%

3 Comments

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shamilton2
shamilton2 commented 2 years ago
OG: 1.057 --- Nailed the efficiency (90%, automatically built into receipe)
FG: 1.011
ABV: 6.04

Aroma:
Slightly malty; a very little bit of noble hop; clean ferment smell with a small hint of alcohol. Best way to describe this is clean, lager fermented

Appearance:
Deep amber, almost borderline light porter look. Definitely too dark. Need to take the midnight wheat AWAY. See if that makes it too light, but the 30 minute decoction I think made it really dark

Flavor:
Definitely finishes moderately DRY - zero residual sweetness. Unfortunately, an apparent Diacetyl in the flavor. Comes off as almost "oiley" on the palate. More details on that below. Oddly getting a medium (maybe even a little less than medium) malt flavor upfront. Definitely no noble hop taste that is apparently, and I think that might be an opportunity. Maybe consider 1 oz at 15 minutes and another 1 oz at 10 minutes to see what that does?

I think this is missy a slight biscuit. I also don't think it's sweet whatsoever upfront, like that more classic oktoberfest. It's very smooth, but almost one note. A sweeter upfront + a moderately dry finish (with a tad bit more hop flavor) could benefit this.


Mouthfeel:
Definitely a medium mouthfeel. Slightly creamy (drinks smooth too). Medium carbonation makes this really drinkable.

Changes:

1) No more midnight wheat
2) Hop additions = 1 oz. at 15 minutes; 1 oz at 10 minutes --- adjust bittering hop to keep SAME IBU bc thats perfect
3) Exchange regular pilsner for floor malted and see if that gives a "breadier" texture
4) Remove Carapils
5) Up Caramunich to 1.5 pounds
6) Consider biscuit malt... but not 100% necessary. If you use floor malted, then you may not need it. If you use it, only use 1-2 pounds
7) Ferment temp --- the diacetyl is a problem. Consider these few things. 1) Do not remove the yeast until after diacetyl rest --> down to lager temp + 3 or 4 days. 2) Lager at 42 degrees and see what this does. Still ferment at 50 degrees though. 3) Maybe aerate longer if it's a larger batch like 11 gallons???
shamilton2
shamilton2 commented 2 years ago
Try mashing at 153 degrees for this next batch to build a tad bit of that sweetness too!
shamilton2
shamilton2 commented 2 years ago
Decoction Mash
Mash Temp = 150-151 (remember, this needs to finish drier)
Lager @ 8 weeks

Created with MIBrew from Michigan Brew Supply