In this video, I brewed an Oktoberfest style beer using lager yeast at room temperature under pressure, which took only 3 days to ferment, then with gelatin finings and a floating dip tube, I had the beer pouring clear after only 4 days. This unconventional process produced a very clean and good-tasting Märzen style lager extremely fast and above all, easily! See below for the complete recipe. The beer turned out lovely with great bready, biscuity and caramel flavors, but I think I added too much pressure at the beginning, which may have suppressed some of the yeast character I was hoping for. In this video, I walk you through how to brew this beer using the Fermzilla, an inexpensive way to get into pressure fermentation!
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Recipe on Brewfather: https://share.brewfather.app/9w4OQSZC9ahKcJ
Recipe for 5.5 gallons, your efficiency may vary
“Crashing King Ludwig’s Wedding”
5.6% ABV 22 IBU
7 lb Munich I (48.3%)
4 lb Pilsner (27.6%)
2 lb Vienna (13.8%)
1 lb CaraMunich (6.9%)
0.5 lb Aromatic Malt (3.4%)
Mash at 152 F (65 C) for 90 min
Water (ppm): Ca: 82, Mg: 24, Na: 65, SO4: 81, Cl: 181, HCO3: 79
60 minute boil
60 min – 1.3 oz (37g) Perle (6.2% AA)
OG: 1.056
2 packets of Saflager W-34/70 pitched dry at 70F (21 C)
Ferment at 68-75 F (20-24 C) for 3-7 days under pressure.
FG: 1.014
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0:00 Introduction and welcome
01:10 Style description and approach
04:45 Recipe
07:45 Mash
9:32 Boil
10:48 Fermentation plan and yeast pitch
17:25 Fermentation follow up
19:00 Pour and tasting
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#oktoberfest #lager #fermzilla
Hey guys, there is a mistake in the video captioning around 16:54. 5 PSI is actually equivalent to 0.344738 bar. The value in the video is equivalent to 1 PSI. Sorry if that caused any confusion!
You ferment under 5 psi or more? Thnaks
Know this is an old vid so no idea if youll see this, but is it possible to brew a marzen style at room temp without pressure? I love the marzen style but cant do temp control with my set up nor pressure.
You should be able to do with 34/70 but you’ll really want to try to keep the temp under 70
Great video! I like the idea of making a fast Oktoberfest AND at room temperature AND not waiting months for it. After fermenting at 5psi for 5-7 days, you mentioned bumping up the psi for the final days of lagering. What is the psi you bump it to? Do you bump the psi after the active fermentation appears to have settled down and if yes, for how many days?
looks undercarbonated…
I’ve got a custom built off set. I use a charcoal basket that I start with a charcoal starter filled with b&b lump Once it’s going I then add my oak splits to maintain my temps. My fire box is insulated so I have to be careful with the splits to keep from getting too hot.