Sacred Knot Brewing
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- Joined
- Jun 29, 2020
- Messages
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Alright guys, once my fermenter opens up I’m going to start a Märzen. I’ve done a lot of reading on warm fermenting lagers and I’m going to give it a shot. I don’t really want to debate the warm vs. traditional lager fermentation method, I feel like enough people are getting good enough results that I want to try it given my set up. I’m currently using a cooler bag with a pot of water and some ice packs/frozen water bottles to keep temps down.
I’m still new to home brewing so any tips on the recipe I’ve come up with would be much appreciated!
“Grovetoberfest”
Partial Mash
Batch size: 1 gallon
Boil size: 1.7 gallons
OG: 1.052
FG: 1.009
Total Fermentables: 2.06 lbs
IBUs: Approx 21
SRM: 13.5
Grain bill:
8 oz (24.2%) Munich DME
12 oz (36.4%) Vienna malt
8 oz (24.2%) Dark Munich malt
4 oz (12.1%) CaraMunich I (for color and flavor)
1 oz (3.0%) Carapils (for body and head retention)
Hop schedule:
5g Hallertau mittelfruh @ 60 min
3g Hallertau mittelfruh @ 30 & 15 min
Yeast:
Saflager 34/70
Protein rest ~122 for 20 min. Pull a decoction (amount?) and boil for 15 min. Add back to main mash and equalize to 150 for 45 min. Vorlauf until clearing then add 1st wort to boil. Sparge and let rest for 10 min, add 2nd wort to boil. Add water to full boil volume, whisk in DME and boil for 60 min, following above hops schedule. Chill wort to low to mid 50s and pitch rehydrated yeast (half a packet for a 1 gallon batch)? Hold in 50s until heavy fermentation completes, then allow to rise to high 60s to complete primary/d rest (about 3 weeks total). Rack to mini keg and lager for 1 month. Force carb for last 1-2 weeks.
I’ve posted this question before and was told to drop the carapils because it wasn’t doing anything for the recipe. But through some research I feel like it would benefit from it. Anyways any thoughts on the above?
thanks and cheers!
I’m still new to home brewing so any tips on the recipe I’ve come up with would be much appreciated!
“Grovetoberfest”
Partial Mash
Batch size: 1 gallon
Boil size: 1.7 gallons
OG: 1.052
FG: 1.009
Total Fermentables: 2.06 lbs
IBUs: Approx 21
SRM: 13.5
Grain bill:
8 oz (24.2%) Munich DME
12 oz (36.4%) Vienna malt
8 oz (24.2%) Dark Munich malt
4 oz (12.1%) CaraMunich I (for color and flavor)
1 oz (3.0%) Carapils (for body and head retention)
Hop schedule:
5g Hallertau mittelfruh @ 60 min
3g Hallertau mittelfruh @ 30 & 15 min
Yeast:
Saflager 34/70
Protein rest ~122 for 20 min. Pull a decoction (amount?) and boil for 15 min. Add back to main mash and equalize to 150 for 45 min. Vorlauf until clearing then add 1st wort to boil. Sparge and let rest for 10 min, add 2nd wort to boil. Add water to full boil volume, whisk in DME and boil for 60 min, following above hops schedule. Chill wort to low to mid 50s and pitch rehydrated yeast (half a packet for a 1 gallon batch)? Hold in 50s until heavy fermentation completes, then allow to rise to high 60s to complete primary/d rest (about 3 weeks total). Rack to mini keg and lager for 1 month. Force carb for last 1-2 weeks.
I’ve posted this question before and was told to drop the carapils because it wasn’t doing anything for the recipe. But through some research I feel like it would benefit from it. Anyways any thoughts on the above?
thanks and cheers!