Brewed this in the early morning hours of Hurricane Irene's passage.I'm looking for something I can turn around quickly since I really didn't have the opportunity to brew in July or early August with the heat this year and I'd like to be able to serve something for the annual neighborhood Halloween visits...
Recipe Type: Marzen Ale
Yeast: White Labs Kolsch WLP029
Yeast starter: 1.5L
Batch Size 5.5 gallons
Target OG 1.062
Target FG 1.012
IBU 27
Mash Time: 90
Boil Time 70
5.5 lbs German Pilsner malt
5.5 lbs Vienna malt
2.0 lbs Munich malt
1/2 lb Caramunich
1/2 lb Caravienne
single infusion mash 1.25qt/lb of grain
154 degrees for 90 minutes
Hop Additions:
1 oz Tettnang 5.1% AA @ 60 min
1/2 oz Hallertau 4.2% AA @ 30 min
1/2 oz Hallertau 4.2% AA @ 15 min
cool to 75 degrees, pitch yeast, drop to 66, once feremantation begins, drop to 64. Ferment at 64 for 10 days
Ferment at 60 for 2 weeks
crash cool 1 week @ 39
bottle and carb
cold age some bottles for 2 months for a lager effect.
Actual OG 1.065
Actual Fermentation temp 64
Update for ferm temps:
14 days at 65
7 days at 60
20 days at 40
Final gravity 1.015
very strange, tons of yeast still in suspension, even after crash cooling/lagering for weeks
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