Submitted 13 hours ago by alzymologist@sopuli.xyz to homebrewing@sopuli.xyz
https://sopuli.xyz/pictrs/image/5bcfe970-32af-4b17-8a0b-4cb8de586f2a.webp
Brewed a year ago and lagered. Time is coming to brew it again!
Märzen is traditionally brewed in March because that’s what märzen means!
But we don’t need to be overly prescriptive, that’s no fun!
I’m mostly just jealous because I didn’t get to it this year.
But we don’t need to be overly prescriptive, that’s no fun!
That doesn’t sound very German of you. :P
That’s why I was calling it Märzenfest half year ago. Apparently, or at least the books say so, they were brewing this all winter, for same reasons I do this. But sure, the later brews were probably the ones that mostly survived the thrist period.
Looking nice! Tell us more about the beer
Oh, I looked up what we did last year and…
It’s triple decoction lager actually!
2.5 kg Pale Ale (Simpsons) 2.0 kg Munich Malt (Ireks) 0.5 kg Crystal Oak (Ireks)
Then the sequence:
30 L kettle, no external heating for whole volume. Mash-in 35C water. After 20 min, take 1/3 portion, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test. Boil 45 min, mostly without mixing.
Return to mixture, wait 20 min. Take 1/3 portions, heat in 10 L kettle to 65 C on induction hotplate, wait for a negative iodine-test. Boil 45 min, mostly without mixing.
Return to mixture, wait 20 min. Take liquid, boil 45 min, return.
Then sparging.
Boil for 1h, Perle hops (6 AA%), 29 g at start, Tettnanger hops (2.4 AA%), 24 g at -15 min
LAG101 yeast (German lager strain, captured in expedition to Bayern), fermented at 10±2 C (non-heated building part with a tiny 200W heater) for about 3 weeks, then diacetyl rest at RT for about a week (feeling lazy), then bottled with light sugar priming, and into a fridge.
OG 1069 FG 1012
Profile is what we could expect from an Oktoberfest, malty body, mildly bitter with pronounced hops aroma.
I must say, it was totally worth it (and done with simplest kitchen tools and a bottle of some veterinarian drug containing iodine). With lager profile as blank canvas, this process is pretty much a show-off of what people should be really doing to make them lagers interesting.
Great work on doing a decoction mash. Im far far too lazy to ever do that. Do you think it benefited the beer?
But doesn’t it get bad after a year?
Alcohol does not go bad usually. If under 5 percent mother of vinegar can turn it, that bitch.
I have over 15 gallons of vinegar, good stuff but I wanted the alcohol.
It gets better! That’s why they call it lager.
Ales get better with years passing too though.
Cassanderer@thelemmy.club 3 minutes ago
So where is one to get good bulk prices on barley or malted barley and hopps?
1.50 a pound for malt is too much. Agric. Feed stores are 20 bucks for 50 lbs but idk if they spray chemicals on that barley.
Yes I know malting is tough, putting in a woodstove I was going to go old old scholl with some racks over it.