I've looked into a bunch of posts of this nature in regards to Marzen recipes here and online, so many different recipes and opinions.... I've made a few in the past but they just didn't do it for me. One lesson learned, was the issue with under pitching on the 34/70, basically I had gal wort and 3 packs of direct pitch 34/70 from the pack, plus no D-rest.. I have the ability to control fermentation temps via ambient temp in my brewhouse in the winter months between 50F-54F then raise up to an ambient temp to 68 degrees (ambient) in the matter of 15 minutes (area is climatized via heat pump). I want to knock this beer out of the park and was hoping for some feedback, I want a good crisp flavour with a nice malt back, but don't want a cloying or sweet beer in the end.
Batch Size: 17 Gal (covers losses, trub dump, yeast collection, 15 gallons for 3 korneys)
OG 1.054
FG 1.012
IBU 23
SRM 9.9
5.5% ABV
Efficiency 80% (hitting 78-80% with consistency)
Yeast: 34/70 @ 5 packs rehydrated
Fermentables (34.25 lbs)
- Pilsner Malt 34.3%
- Vienna Malt 32.1%
- Munich Malt 23.4%
- Caramunich II 6.1%
- Carapils 2.2%
- Rice Hulls 1% (I use a small amount of hulls in everything I brew, I find that it really helps with with my setup)
- Carafa I 0.9% ***Note: This is being added at last 10 minutes of mash, only looking to impart colour***
Limited to what my LHB sells, so I'm working with what I have
Supplies | Mysite
Mash at 151F for 75 minutes
Mash out at 167 for 10 minutes
Sparge with 167 water then proceed to boil
Bittering Magnum@60 min (18.74 IBU)
Hallertau@17 Min (4.21 IBU)
Boil for 75 minutes
2 Whirlfloc tabs added at 10 min
Cool to 50F and transfer to conical (spike conical)
Pitch 5 packs of rehydrated 34/70 yeast
Ferment 52-55F for 5 days
Ramp up temp to 65F for a D rest and keep at temp for 7 days
Trub dump / collect yeast
transfer to Keg (3 korneys @ 5 Gal) pressurize to 10 PSI
Lager in Keezer at 40F for 6 weeks prior to serving
Batch Size: 17 Gal (covers losses, trub dump, yeast collection, 15 gallons for 3 korneys)
OG 1.054
FG 1.012
IBU 23
SRM 9.9
5.5% ABV
Efficiency 80% (hitting 78-80% with consistency)
Yeast: 34/70 @ 5 packs rehydrated
Fermentables (34.25 lbs)
- Pilsner Malt 34.3%
- Vienna Malt 32.1%
- Munich Malt 23.4%
- Caramunich II 6.1%
- Carapils 2.2%
- Rice Hulls 1% (I use a small amount of hulls in everything I brew, I find that it really helps with with my setup)
- Carafa I 0.9% ***Note: This is being added at last 10 minutes of mash, only looking to impart colour***
Limited to what my LHB sells, so I'm working with what I have
Supplies | Mysite
Mash at 151F for 75 minutes
Mash out at 167 for 10 minutes
Sparge with 167 water then proceed to boil
Bittering Magnum@60 min (18.74 IBU)
Hallertau@17 Min (4.21 IBU)
Boil for 75 minutes
2 Whirlfloc tabs added at 10 min
Cool to 50F and transfer to conical (spike conical)
Pitch 5 packs of rehydrated 34/70 yeast
Ferment 52-55F for 5 days
Ramp up temp to 65F for a D rest and keep at temp for 7 days
Trub dump / collect yeast
transfer to Keg (3 korneys @ 5 Gal) pressurize to 10 PSI
Lager in Keezer at 40F for 6 weeks prior to serving