- Recipe Type
- All Grain
- Yeast
- s-04/s-05 cake
- Yeast Starter
- -
- Additional Yeast or Yeast Starter
- cake
- Batch Size (Gallons)
- 5
- Original Gravity
- 1.052
- Final Gravity
- 1.008
- Boiling Time (Minutes)
- 60
- IBU
- 24
- Color
- 10.4
- Primary Fermentation (# of Days & Temp)
- 45 @66-f
- Additional Fermentation
- n/a
- Tasting Notes
- Malty,malty, and malty. Suprizingly dry finish.A LOT of body & creamy mouthfeel.
GRAINS
10-lbs Munich malt (Avangard i beleive was the namebrand)
HOPS
1-OZ Hallertau @ 60-min boil mark
1-OZ Hallertau @ 0-min boil mark/flame out
WATER
4-US gallon strike water held @ 150-f for 90 minutes
4-US gallon sparge also @ 150-f for 30 minutes
(my initial sac rest was 90 minutes due to running out of propane on brewday, had planned on just doing a 60 minute one,YMMV. Thank Tesla for electric brewing)
60 minute boil
I personally no chill which pushes the IBU`s up a little.
Chill if you want, don't if you don't. YMMV.
6-week primary at low to mid 60`s F.
I used a yeast cake that was a mix os s-04 / s-05
mostly s-05 by this batch and would use just s-05 in future versions of this beer.
If you have the means to, keg/force carb this beer on CO2 and after reaching the desired volume, hit it with nitro/beergas @ 40-psi.
Pours pretty foamy due to nitro with a beatiful cascading off-white/amber head.Malt dominated aroma and to nobodys suprise, also tastes malt forward.
Have done this one a few times now and i preffer it to several craft brewery versions of Marzens/Oktoberffests.(including popular commercial examples)
My new favorite S.M.A.S.H. BEER.
10-lbs Munich malt (Avangard i beleive was the namebrand)
HOPS
1-OZ Hallertau @ 60-min boil mark
1-OZ Hallertau @ 0-min boil mark/flame out
WATER
4-US gallon strike water held @ 150-f for 90 minutes
4-US gallon sparge also @ 150-f for 30 minutes
(my initial sac rest was 90 minutes due to running out of propane on brewday, had planned on just doing a 60 minute one,YMMV. Thank Tesla for electric brewing)
60 minute boil
I personally no chill which pushes the IBU`s up a little.
Chill if you want, don't if you don't. YMMV.
6-week primary at low to mid 60`s F.
I used a yeast cake that was a mix os s-04 / s-05
mostly s-05 by this batch and would use just s-05 in future versions of this beer.
If you have the means to, keg/force carb this beer on CO2 and after reaching the desired volume, hit it with nitro/beergas @ 40-psi.
Pours pretty foamy due to nitro with a beatiful cascading off-white/amber head.Malt dominated aroma and to nobodys suprise, also tastes malt forward.
Have done this one a few times now and i preffer it to several craft brewery versions of Marzens/Oktoberffests.(including popular commercial examples)
My new favorite S.M.A.S.H. BEER.