@Schlenkerla and anybody else:
Id appreciate thoughts on this recipe I created for a rauchbier. I want the smoke and I want that marzen malt as well, very demanding. I have a cabinet smoker, so smoking malt at the casa is on the table. If I bought grain, it would be beech, but I think if I smoked it, I might go with mesquite or oak. Dunno. I lowered mash temp to get a lower FG, I want malt, but not a malt bomb.
Brew Method: All Grain
Style Name: Oktoberfest/Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.044
Efficiency: 65% (brew house)
STATS:
Original Gravity: 1.060
Final Gravity: 1.017
ABV (standard): 5.56%
IBU (tinseth): 21.99
SRM (morey): 13.71
FERMENTABLES:
10 lb - German - Smoked Malt (73%)
0.2 lb - German - Carafa II (1.5%)
3 lb - German - Vienna (21.9%)
0.5 lb - German - Melanoidin (3.6%)
HOPS:
1 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 60 min, IBU: 13.69
1 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 20 min, IBU: 8.29
MASH GUIDELINES:
1) Sparge, Temp: 151 F, Time: 90 min
Starting Mash Thickness: 1.5 qt/lb
YEAST:
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Starter: Yes
Form: Liquid
Attenuation (avg): 69%
Flocculation: Medium
Optimum Temp: 52 - 58 F
Fermentation Temp: 58 F
Pitch Rate: 1.5 (M cells / ml / deg P)
NOTES:
Cold crash + gelatin after FG range achieved.
2 tsp gelatin in 75f water, sit for 20min, then microwave until clear.