Batch 133 Marzen Ingredients
This batch was started about five months later than I would have liked (and tradition dictates) – in the beginning of August. But time and work commitments have drastically limited my brewing time and batches have to be fit in when they can.
This batch followed the recipe of the Marzen I brewed last year with an adjustment made to the amount of hops used due to some changes in alpha acid. Additionally, the beer was fermented on the yeast from the Festbier after it was transferred to secondary fermentation.
The recipe included the following ingredients purchased at the local homebrew store:
- 9.5 pounds of Munich Malt (10°)
- 0.5 pound Cara-Pils Malt
- 0.5 pound Cara-Munich Malt
- 2 ounces Aromatic Malt
- 2 ounces Biscuit Malt
- 1.0 ounces Hallertau Hops (3.8%)
- 1.0 ounces Tettnang Hops (2.6% alpha acid)
- SafLager W34/70 Yeast remaining in Festbier fermenting bucket
The color of the beer was pretty nice on first runnings:
Primary fermentation lasted three weeks. I transferred to secondary and lagered it for two months. I filtered it using my cartridge filter and a spun cartridge before kegging and force carbonating.
As is usually the case with the cartridge filter, I didn’t really seen anything actually filtered. The filter was wet, but that was about it! So I had my doubts about how clear the beer would pour – I was sure it would be less than bright!
About a month after being in the keg, it cleared up more. But that defeats the whole point of going through the time, effort and expense of filtering it in the first place. IT SHOULD BE CLEAR ON THE FIRST DRAFT!!
I haven’t been happy with the performance of the cartridge filter. It is more convenient to set up than the plate filter, but the results are just horrible. It doesn’t do the job.
So on to the next batch – keeping a look out for a better way to filter my beer!