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You are here: Home --> Forum Home --> General Forum --> Chitchat --> Who likes Festbier!?

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ercousin
Charter Member
Toronto, Canada
77 Posts


I just put this recipe together for a club Marzen were brewing at the club meeting tomorrow, feel free to tear it apart because it's too late to change it lol. All the ingredients are accounted for.

GTA Brews Augtoberfest
OG 1.057
FG 1.012
9 SRM
20 IBU

8 lbs Weyermann Munich I (6L)
2 lbs Weyermann Pilsner (2L)
8 oz Weyermann Caramunich III (56L)

Mash @150F single infusion

2 oz Saaz 3% AA @ 60 mins

90 minute boil

WLP833 German Bock Lager yeast

I was reading the 2015 guidelines and they were pretty clear that munich is the featured malt in Marzen and shouldn't be the vienna that has been used. I decided that I wanted to try and simplify the usually 4-5 grain recipe for marzen and go simple. The pilsner malt is just there to help increase diastatic power, I don't trust munich I to convert (to high attenuation level) on it's own in 60 minutes.

"Characteristic Ingredients: Grist varies, althoughtraditional German versions emphasized Munich malt. Thenotion of elegance is derived from the finest qualityingredients, particularly the base malts. A decoction mash wastraditionally used to develop the rich malt profile."

Do you guys think that the malt flavour quality and intensity will be too much with this much munich?




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


This is definitely for the Marzen interpretation, not the Festbier, right? Festbier is the pale/yellow stuff, Marzen is the darker variety.

I think it's going to be very intense. I'm not sure I would have used any Caramunich at all in it, what with all of the Munich you have. This feels a little closer to a bock, to me.

Then again, as I've rambled on about over and over, there is so much room for interpretation within the style. I do think this will be a tasty beer.




Posted 34 days ago.

ingoogni
nl
314 Posts


||Do you guys think that the malt flavour quality and intensity will be too much with this much munich?

Leave out the cara, simplicity. Get it to 1010 and more hops, 30 IBU at least. Part FWH, part 60 min, part @ 20 min.




Posted 34 days ago.
Edited 34 days ago by ingoogni

testingapril
Charter Member
Atlanta, GA
595 Posts


It's too much munich for me, but I'm not a big munich fan. I'm sure it'll turn out fine.




Posted 34 days ago.

rayfound
Charter Member
Riverside, CA
313 Posts


I agree - More IBU. I would say 30, though I push my own higher(at closer to 35).




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


I have a darker, maltier Marzen. 1.056 OG, bittered to 28.4 IBU. That works for me, but as you guys know, I do like malty beers.




Posted 34 days ago.

ercousin
Charter Member
Toronto, Canada
77 Posts


Yes, this was designed with 6A Marzen (2015) in mind. Festbier (4B) and Marzen (6A) are different categories in the 2015 guidelines.

The caramunich is there for colour and a bit of malt complexity. If anything my 9 SRM is at the bottom of the colour range for the style, intentionally. I'm just not sure if the munich will hurt fermentability due to the base malt being roasted higher (more unfermentables?). I really love Munich I, one of my favourites to chew on. We had a whole bag of munich left over in of our bulk buys a while ago and no one claimed it, so I've been struggling to find a use for it all. Hopefully this does it. If anything I'm a bit worried about it falling too close to Munich Dunkel with the quality of the malt character (not the colour).

I originally had the recipe pegged for 24 IBU (top of the style range) but the person bringing the hops got Saaz with lower AA than I anticipated (only 3%). I think 35 IBU is too much, at least for what I had in mind. I'm planning to balance the beer by drying it out as much as I can, instead of adding more bitterness.





Posted 34 days ago.

Stonehands
Charter Member
Birmingham, AL
59 Posts


I believe my response disappeared...
For what it's worth fermentability should be just fine even with 100% Munich. At least that's my experience. My Dunkel has been 100% Munich before and has converted just fine with a normal length, single infusion mash. Were it me, I'd cut down on the amount of Munich for a marzen though. I think, like you said, the color would be fine but I think that's too much Munich for that style (although you'll get a good beer I bet). I'd use less Munich, more pils, and stick with less than 30 ibus. Mash low to keep it dry. 




Posted 34 days ago.

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