Narziss' advice on Marzen

Postby **Owenbräu** » Sun Jan 24, 2016 10:56 am

I get what you are saying, but something just seems off for me. We spend 30-45 min at beta with the full mash to get a Helles or Pilsner fully attenuated. I don't see how the few minutes the decoction pull spends at beta temps is going to dry out a beer loaded with Munich and caramalt. With the entire mash ramped up using direct heat, sure, but Narziss specified a decoction. Just seems like it's gonna end up pretty dextrinous.

Postby **Bryan R** » Wed Jan 27, 2016 9:52 am

The Germans are yeast whisperers. You can influence EVG in the fermenter as well.

Postby **Owenbräu** » Thu Jan 28, 2016 10:26 am

Agreed. That's why I haven't tried the cold fermentation conditioning profile yet. I feel the warm conditioning profile helps me attenuate fully. I might try the cold on a bockbier. They are a little more forgiving if you stall out the yeast with 3-5% left.

Postby **Bryan R** » Thu Jan 28, 2016 10:27 am

Postby **Weizenberg** » Sun Jan 31, 2016 7:56 pm

Postby **Owenbräu** » Sun Jan 31, 2016 8:51 pm

Postby **Weizenberg** » Mon Feb 01, 2016 3:11 am

Indeed he has lowered the classic rest at 70 to 68 when it comes to Märzen. This will up the attenuation a bit.

Why not just follow his advice, then make conclusions?

Usually problems with attenuation are often a sign of poor fermentation practices, rather than the mash.

Postby **Owenbräu** » Mon Feb 01, 2016 7:56 am

Agreed. My main point was it seems it would end up rather dextrinous given there is no beta rest and a large charge of munich. Would you really expect to hit 78% EVG with a single sacc rest at 68C?

Postby **Bryan R** » Mon Feb 01, 2016 9:40 am

Trying to think what mine was.......1.012 I do believe.

Don't forget to account for ramps and other rests

Postby **Weizenberg** » Tue Feb 02, 2016 3:23 am