With the big day rapidly approaching, I think we cut it pretty close and waited until today to brew the Oktoberfest. Our 'Fest is more properly called a "marzen", which is a lager style. It'll ferment for about two weeks, then sit at about 34 degrees (this is the "lagering" step) for another four weeks. We'll bottle it then and hope it's ready to drink two weeks later.
We designed the 'Fest to be pretty malty, with a base of pilsner and munich malts and a pound each of crystal 60 and victory for character. It's got a deep red color to it (just what we like in a marzen), a little chocolate-y taste, and very mild bitterness.
At this point, the only question is how the yeast comes through. We should have a good feel for this when we taste it in two weeks.
We also moved the IPA to secondary fermentation today, dry-hopping it with whole-leaf Cascades. It's wonderful at this point: amber color, very dry, nice pine-y bitterness, and a very clean yeast character. Excellent! Oh, it's 5.3% ABV. Looking forward to drinking this one.
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3 comments:
mmmmmmmmmmmmmmm cascade hops....
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Dear InBev,
You'll have to wait a few years, but I expect I'll be selling you The District Barrel Works eventually. Please contact me later.
Cheers!
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