A few weeks after the
Dunkelweizen Schwarzeweizenbock brewday, I made the last of the three batches that I would be serving at a scaled back Oktoberfest party that we had decided to hold the first weekend of October. I first had to decide what beer would accompany the Festbier and the Märzen. For previous Oktoberfest parties, I would serve a Märzen, and usually a hefeweizen and a Bavarian-style lager. But with the Festbier, I decided I would make a beer more along the lines of a Munich Dunkel Lager.
As I recall, this recipe is mostly my creation and includes:
- 7.0 pounds of Pilsner Malt
- 2.75 pounds Munich Malt (20°)
- 6 ounces of Crystal Malt (60º)
- 4 ounces Cara-Munich Malt (40º)
- 2 ounces Cara-Munich Malt (60º)
- 2 ounces Chocolate Malt (350°)
- 2.0 ounces Hallertau Hops (3.8%)
- SafLager W34/70 Yeast (reused from the Märzen)
My targets, based on Brew Pal, are:
- Original Gravity: 1055
- Final Gravity: 1013
- ABV: 5.5%
- 25 IBU
- 15.0 Lovibond
Brew day was, happily, uneventful. The original gravity came out a little below target at 1.050. Putting the beer on the left over Märzen yeast resulting in a pretty quick fermentation. After about 10 days in primary, the gravity was at 1.012. When I transferred the beer to secondary two weeks later, the gravity measurement of 1.010 was below the target final gravity. The beer had a short lagering period of a little more than two weeks at 45 degrees. When I filtered, kegged and carbonated the beer, the color and flavor of the beer was better than I hoped.
Now everything was ready for the Oktoberfest party. But that is a post for another day.