Marzen for October

[Cellarbrau]

I decided spur of the moment to brew today. A Marzen ready for tapping in October. What do you think?

6 lbs. Cargill German Pilsen
6 lbs. Cargill Munich
0.6 lbs. Crystal 80 (also Cargill I think)

4.5 oz Organic German Saphir (3.7% AA) into the mash

Mash @ 67* for 60 mins

Wyeast Bohemian Pils @ 10*C for 2 weeks

 

[Cmac132]

Let me know how it turned out, I have been thinking of brewing a marzen soon.

 

[AmusedBystander]

You're fermenting at 10°F?

 

[brum]

I'm thinking those are Celsius numbers. THat puts it at 50 F which is good for a lager

 

[Cellarbrau]

Fixed.

Yup. I'm terribly confused when it comes to metric/imperial since I'm Canadian but all home brewing literature come from the states. I generally think in *C, litres, grams, *plato.

It's tasting really, really good. I did a diacetyl rest at 18* C for 48 hrs. then started cooling the beer for lagering (@5*C) last night.

OG: 1.055 (13.3P) 6-26-2011
current gravity: 1.014 (3.6P) 7-7-2011

I don't expect the gravity to come down much if any.