Last year I did a Märzen with Pilsner base and 40% Munich. That recipe is what I have listed on the BJCP project page. This year I wanted to try 100% Munich malt which is the recipe listed below.
Full recipe is on BrewersFriend but here's the TL;DR
- Brewday: 2018-7-15
- Malt: Weyermann Munich I
- Hops: [Magnum] (Saaz/Saphir)
- Yeast: SafLager W34/70 (Weihenstephaner)
- OG: 1.054, FG 1.011, ABV 5.6%
- kegged: 2018-8-4
100% Weyermann Munich 1
Grains in the MonsterMill ready to rock
MM3 crush. I timed the milling: 1:40!
Brewing Assistant/Floor Manager Steve
Mash complete, ready to get the boil on
Hop weigh-in. 20g of Magnum at FWH, 60g of leftover Saaz and the rest Saphir. Came out to about 50/50.
Brewday beer: Bitter American; English bitter with all American ingredients.
Racking the Helles from last week into secondary so I could use the yeast for both the Festbier and Märzen.
Into the fermenter
OG came up one point lower than expected at 1.054 (adjusted from brix)
Wort sample. My phone (Nexus 6p) refuses to focus properly on these. Always great detail of the counter though.
And away we go - This pic was taken about 3hrs after the wort went in the fermenter and it's already bubbling away.
2018-8-3 (brewday+18): sample taken from fermenter. Just waiting on a keg to kick and I'll get this packaged, carbonated, and begin the long lagering process. Tasting good. Nice malt flavor without being too sweet. Should be quite nice once carbonated and cleared. Also did a quick FG check which came out to 1.011/5.6%
For color comparison, here's the 2017 full pour. 40% Munich.
2018-8-4 Kegged. I usually cold crash and add gelatin before kegging but this time I skipped it and added gelatin directly to the keg.
2018-8-5 carbonated sample
2018-8-9 sample. getting there....
2018-8-19, and we have near perfect clarity. Huge difference between this and the Festbier that didn't get gelatin at keg time.
2018-9-12 stange pour
2018-9-28 pre-Oktoberfest full (0.5L) pour
2018-9-29: Oktoberfest 1L pours! PROST!