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Old 05-31-2016, 02:54 PM   #21
jswordy
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It should be about time to let this warm up, prime it and bottle it. It does not seem to be clearing as well as I had hoped, even with Brewer's Clarity in it. Heavy solids have fallen but it has a haze. I'll have to have a taste and see. Maybe this weekend I can get it bottled.
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Old 06-03-2016, 09:19 AM   #22
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My first lager is in the house from my farm shop fridge, transferred to a clean carboy and warming up for priming and bottling this weekend. Right now, it tastes remarkably like Samuel Adams Boston Lager and has about the same IBU. I won't call it a clone, but it does taste a lot like it as of now.

As predicted by the more expert folks here (thank you!), the fruitiness is gone now. Since it appears a success, here's the recipe.

AMERICAN MARZEN EXTRACT RECIPE (with conversions for all-grain)

6 gallon starting boil, yielded about 4 to 4 1/2 gallons to bottle for me.

In bag:

1.5 lb. Weyerman CaraRed
2 lb. Belgian Bisquit

Steep 30 minutes (All-grain: add to mash)

Remove from heat.

Add:


6 lb. Maris Otter LME (All-grain: Converts to ~ 8 pounds grain)
1 oz. Centennial hops (bittering)

Boil 45 minutes

Add:


1 lb. table sugar
4 oz maltodextrine (All-grain: Skip this addition)
1 oz. Centennial hops (aroma)

Boil 15 minutes.

Remove and cool. Once wort is cool to yeast pitching temp, transfer to fermenter and...

Add:

1 vial Clarity Ferm (Brewer's Clarity) - Optional. Clears & makes it low gluten.

Safale S-23 Lager Yeast (this is what I used, sprinkled on top; use your preferred yeast)

Ferment in a cool place or using a water bath or refrigeration to achieve 50-54 degrees liquid temperature.

When krausen falls and fermentation slows (it took me a week), transfer to carboy or gallon jugs and refrigerate for lagering. (I simply stuck mine in the fridge in gallon jugs.)

Lager 4-8 weeks.

Prime and bottle (I'll use 1 oz. table sugar per gallon), or transfer to keg and carbonate.

Notes:

1. ABV: 5% (German Marzen typically 5.8-6.3%; Samuel Adams Boston Lager, 4.9%)

2. Calories per 12 ounce serving: 168

3. By German law, a Marzen can only be made October through April, when temperatures are favorable in Germany.
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Old 06-04-2016, 10:27 AM   #23
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It looks great! Brewing that tomorrow!

 
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Old 06-04-2016, 06:23 PM   #24
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Hey Jim, I make a Marzen/Oktoberfest every year too! Mine is all grain and a triple decoction mash.
Did you use gelatin to clear? Works every time for me.

Here are some pics of my brew day and my assistant brewer.
Photo 2016-05-23, 9 29 21 AM.jpg   Photo 2016-05-23, 12 17 35 PM.jpg   Photo 2015-06-22, 7 54 40 AM.jpg  
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Old 06-07-2016, 07:49 AM   #25
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Nope, I use Clarity Ferm (Brewer's Clarity) to make it gluten free by US government standards. All my beers get it now.

Do you have a brew day uniform like your assistant is wearing? If not, you need one. Awesome.

I don't do all-grain because I do not want more equipment, so I am limited by my equipment. I like your sparge setup.
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Old 06-07-2016, 04:47 PM   #26
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Quote:
Originally Posted by jswordy View Post
Nope, I use Clarity Ferm (Brewer's Clarity) to make it gluten free by US government standards. All my beers get it now.

Do you have a brew day uniform like your assistant is wearing? If not, you need one. Awesome.

I don't do all-grain because I do not want more equipment, so I am limited by my equipment. I like your sparge setup.
I need a Guinness onesie! I started all grain with BIAB which required no more equipment but drastically improved my beer.
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Old 06-08-2016, 01:20 PM   #27
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Quote:
Originally Posted by LoveTheWine View Post
I need a Guinness onesie! I started all grain with BIAB which required no more equipment but drastically improved my beer.
Yep, BIAB is a good way. I'm happy. Got pro brewers telling me to enter contests, it must taste half good.
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Old 06-10-2016, 02:51 PM   #28
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OK, lager guys, help me out. One week in, opened a bottle, got CO2 escape, smoke in neck, beer is flat. My ales all carb well in 5-7 days, what do you think?

5 oz table sugar in one cup water in 4-1/2 gallons beer. Been at room temp from bottling onward.

Tastes great, nice and clear - just flat.

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Old 06-10-2016, 10:09 PM   #29
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Hi,
Give it another week or two, should improve. Lagers tend to take longer, in all aspects. (Probably why most Homebrewers generally brew ale)

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Old 06-11-2016, 09:20 AM   #30
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Quote:
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Hi,
Give it another week or two, should improve. Lagers tend to take longer, in all aspects. (Probably why most Homebrewers generally brew ale)
Thanks. It threw lots of lees in the fridge so I didn't think the yeast was dead. Still, the reassurance counts for a lot. Helluva lot more work, though more equipment would solve a lot of that (of course).

I'm going to try an American ale yeast on my next ale. It is said to be very clean.
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