Marzen/bock

Discussion on brewing beer from malt extract, hops, and yeast.
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Rookie
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Marzen/bock

Post by Rookie » Mon Mar 16, 2020 1:19 am

I couldn't decide on a 2 gallon batch of bock or a 2.5 gallon batch of marzen so I split the difference: 2.25 gallons at 1.060. The white pouch has 3.3 lbs of munich extract.
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Rookie
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Re: Marzen/bock

Post by Rookie » Tue Mar 17, 2020 10:09 pm

IMG_20200317_131226.jpg
Burping every five seconds
Two days in.
I'm just here for the beer.

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Fuggled Mind
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Re: Marzen/bock

Post by Fuggled Mind » Sun Mar 22, 2020 8:01 am

Hi Rookie

Is the blanket to keep the beer warm or stop it from getting light struck?

Cheers

Jason
Once, during Prohibition, I was forced to live for days on nothing but food and water.
W. C. Fields

Rookie
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Re: Marzen/bock

Post by Rookie » Sun Mar 22, 2020 6:47 pm

Fuggled Mind wrote:
Sun Mar 22, 2020 8:01 am
Hi Rookie

Is the blanket to keep the beer warm or stop it from getting light struck?

Cheers

Jason
It's a t-shirt from a beer festival that I served for: to prevent light strucking.
I'm just here for the beer.

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Fuggled Mind
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Re: Marzen/bock

Post by Fuggled Mind » Mon Mar 23, 2020 9:14 pm

Would be interested to see how this turns out when it's done. Are you fermenting it at lager or ale temps?
Once, during Prohibition, I was forced to live for days on nothing but food and water.
W. C. Fields

Rookie
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Re: Marzen/bock

Post by Rookie » Mon Mar 23, 2020 10:01 pm

Fuggled Mind wrote:
Mon Mar 23, 2020 9:14 pm
Would be interested to see how this turns out when it's done. Are you fermenting it at lager or ale temps?
Lager: S-189 and W34/70. The cabinet it's in swings from mid 40s to low 50s.
It's pretty much done now, almost a minute between burps. I'll take a gravity reading at the two week mark and bottle of it's down where it should be.
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7 days in
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Cobnut
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Re: Marzen/bock

Post by Cobnut » Tue Mar 24, 2020 10:31 am

Taste it first to make sure there's little enough diacetyl.

Could even move it somewhere warmer for a "diacetyl rest". Ideally some where 18-22C (is that 65-72F? I used to "know" Farenheit)
Fermenting: Keyworth Mid-season single hop pale ale
Conditioning: SMASH Keeping Ale (Chevallier, First Gold, Voss Kveik)
Drinking: Munich Helles, Haflinger (rather odd weizenbock), Mocha Stout, 'Ol 'Enry Brut IPA, Cherry Chocolate Dubbel Trubbel, A Galaxy Far, Far Away Black IPA (or maybe it's an American Stout?)
Planning: Looking for suggestions...

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Re: Marzen/bock

Post by Rookie » Tue Mar 24, 2020 7:43 pm

Cobnut wrote:
Tue Mar 24, 2020 10:31 am
Taste it first to make sure there's little enough diacetyl.

Could even move it somewhere warmer for a "diacetyl rest". Ideally some where 18-22C (is that 65-72F? I used to "know" Farenheit)
I've used both S-189 and W34/70 a lot and have never needed a diacetyl rest.
I'm just here for the beer.

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Re: Marzen/bock

Post by Rookie » Mon Mar 30, 2020 1:24 am

So far so good.
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1.014 after two weeks
IMG_20200315_160119.jpg
1.060
I'm just here for the beer.

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