Post Number: 389
|Posted on Friday, March 18, 2005 - 02:18 pm: ||
For a Marzen beer....
Recipe something like this. My biggest question is the yeast. The recipe I have calls for WY2308 Munich Lager. I have a huge cake of WY2206 that will be ready to pitch on soon. I know Bill P. likes the WY2206, and I too have had some success with it. But for a more authentic taste, should I be using WY2308 Munich Lager? Or will I notice a big difference using the 2206? I want an authentic Marzen Oktoberfesty taste.
1/2 lb Aromatic
1/2 lb Cara-Munich
1oz Northern Brewer (bittering)
1oz Hallertau Hersbrucker (bittering)
WY2206 Bavarian Lager
Post Number: 2727
|Posted on Friday, March 18, 2005 - 03:54 pm: ||
I'm not so fond of Wyeast 2308, although others have had success with it. I find it somewhat finicky, and it can leave some residual sulfur if not lagered long and cold. That's my opinion about it.
I'm assuming your batch size in the recipe above is quite a bit bigger than 5 gallons.
Post Number: 390
|Posted on Friday, March 18, 2005 - 03:58 pm: ||
11 Gallon batch