My band had a gig Saturday night, and we had a practice Friday evening. So I decided to brew during the week last week as I knew that weekend brewing was going to be out of the question and I had yeast ready to go.

Anyways, I came up with this Marzen (ish) recipe. I mashed in during my lunch break from work and started the first runnings as soon as I got home. I wasn’t rushed and it was all done around 9PM. The wort tasted great, so I am looking forward to some of this around Christmas.

Recipe: Last Minute Lager
Brewer: Tim Gorman
Asst Brewer:
Style: Oktoberfest/Marzen (sort of)
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
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Batch Size: 40.00 L
Boil Size: 46.95 L
Estimated OG: 1.053 SG
Estimated Color: 11.6 SRM
Estimated IBU: 23.9 IBU
Brewhouse Efficiency: 72.50 %
Boil Time: 75 Minutes

Ingredients:
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Amount      Item
7.00 kg     Pilsner (Weyermann) (1.7 SRM) 75.59 %
1.50 kg     Munich II (Weyermann) (8.5 SRM)16.20 %
0.33 kg     Vienna Malt (Weyermann) (3.0 SRM) 3.56 %
0.23 kg     Caramunich II (Weyermann) (63.0 SRM) 2.48 %
0.10 kg     Carafa I (337.0 SRM) 1.08 %
0.10 kg     Special B Malt (220.0 SRM) 1.08 %
42.00 gm    Pearle [7.00 %]  (60 min) 17.7 IBU
28.30 gm    Crystal [3.30 %]  (60 min) (First Wort Hop) 6.2 IBU
0.53 tsp    Irish Moss (Boil 10.0 min)
1 Pkgs      Bavarian Lager (Wyeast Labs #2206) Starter

Mash Schedule: Double Infusion, Medium Body
Total Grain Weight: 9.26 kg
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Double Infusion, Medium Body
Step Time     Name               Description                         Step Temp
30 min        Protein Rest       Add 17.37 L of water at 55.6 C      50.0 C
270 min       Saccrification     Add 15.41 L of water at 89.3 C      66.7 C