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re: Homebrewing: In-Process Thread
Posted on 8/14/13 at 9:49 am to LoneStarTiger
Posted on 8/14/13 at 9:49 am to LoneStarTiger
So i have my oatmeal stout recipe designed. But i'm starting to think that i may brew an ale version of an oktoberfest/marzen first. Here's what i'm thinking
Grain Bill
Base Malt (78-82%)
Munich (20%)
Vienna (25%)
Pilsner/German Pilsen (45%)
Specialty Malt (10-15%)
Caramunich (3%) - Color, richness,
Carabohemian (3%)- fuller body and aroma
Rye (4%) - dry crispness
Hops 26-35 IBU's
Saaz and Tettnang
Yeast
WLP036 Dusseldort Alt
WLP029 German Ale/Kolsch
Wyeast 1450 "Denny's Favorite 50"
- Leaning towards the WLP036
Grain Bill
Base Malt (78-82%)
Munich (20%)
Vienna (25%)
Pilsner/German Pilsen (45%)
Specialty Malt (10-15%)
Caramunich (3%) - Color, richness,
Carabohemian (3%)- fuller body and aroma
Rye (4%) - dry crispness
Hops 26-35 IBU's
Saaz and Tettnang
Yeast
WLP036 Dusseldort Alt
WLP029 German Ale/Kolsch
Wyeast 1450 "Denny's Favorite 50"
- Leaning towards the WLP036
This post was edited on 8/14/13 at 11:46 am
1
Posted on 8/14/13 at 9:57 am to BugAC
quote:
an ale version of an oktoberfest/marzen
I have brewed a few ale marzens and have never been happy with them. Just a couple months ago I dumped 1/3 of a keg of one because it had sat there just taking up space and not being consumed.
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