Marzen

[69franx]

I think 60/40 and 65/35 are pretty damn close. the only reason I even had it close at hand was that I am still thinking about making this recipe soon(so what if its out of season.) i guess what I am saying is that I was t=not trying to correct you, just more to back you up

[blatz]

@69franx

I think 60/40 and 65/35 are pretty damn close.

not when the ratio of the components is reversed.

jonathan - do you have any pics of your marzen using this grist?  I’ve been brewing a lot of viennas and marzens lately using varying grists, and have been intrigued as to how deviant they are from calculated SRM expectations.  I’d expect a 65/35 pils/munich grist to be deep gold - maybe 6-7?

[69franx]

Beersmith puts it at 7.1 srm

[PORTERHAUS]

@erockrph

@brewinhard

A small % of dark munich malt (15L or so) is also a nice addition to a good ofest/marzen to bump up the malty background.

Aromatic malt works well in this regard also. My Maerzen is essentially the BCS recipe with the CaraMunich replaced by half as much Aromatic.

I did the same thing almost. I subbed in some Melanoidin in place of the Caramunich. I wanted the richness of the malt flavor without cloying sweetness and it wormed out well. I also lowered my mash temp to 148-150*. Looking back a bit more body would have been ok. So 152-154* would have been fine for me.

[chumley]

I would take the OP’s recipe and tweak it by swapping out all the caramunich with carared, and bump up the hops to about 30 IBUs.  That’s how I like my O’fests.

That said, I am going to try brewing a Czech version of a Marzen bier, a fest bier, also called Polotmavé Speciální.  Probably going to add some melanoidin malt, and a little dark grain to get a nice red color.

I plan on having Czech light, amber, and dark lagers on tap for Christmas.

[morticaixavier]

@blatz

@69franx

I think 60/40 and 65/35 are pretty damn close.

not when the ratio of the components is reversed.

jonathan - do you have any pics of your marzen using this grist?  I’ve been brewing a lot of viennas and marzens lately using varying grists, and have been intrigued as to how deviant they are from calculated SRM expectations.  I’d expect a 65/35 pils/munich grist to be deep gold - maybe 6-7?

I do have a picture but it’s not hosted anywhere useful right now. deep gold is about right. It’s not amber. I’ll try to get a picture of it up here eventually.

[morticaixavier]

@69franx

I think 60/40 and 65/35 are pretty damn close. the only reason I even had it close at hand was that I am still thinking about making this recipe soon(so what if its out of season.) i guess what I am saying is that I was t=not trying to correct you, just more to back you up

No worries. My memory is crap. I know this to be true and yet still, on occasion I attempt to pull some piece of info out of it unassisted. I’m glad for any correction.

[wort-h.o.g]

FWIW, the O-fest Ken sent me for the swap had little crystal (my preference) and had a nice reddish color. Really nice beer. This was the recipe he posted :

“that was wlp833… 46% Vienna, 33% avangard munich light, 8.5% avangard munich dark, 8.5% weyermann carahell,4% weyermann carared. 26IBU 5.9%ABV.”

I liked it enough that I’ll brew it sometime.

Took me some fiddling to get there but this recipe does it for me. The carahell and carared provide nice color, aroma and just the right malt richness. You’re able to attenuate well and finish dry and crisp with right water profile and hop schedule.

[majorvices]

@dak0415

Keith, how do you feel about Melanoidin?

I think its a nice touch if used with a balanced hand.