Posts Tagged ‘oktoberfest’

pseudo märzen, braggot, spent grain bars

Wednesday, November 2nd, 2011

over the past couple of months I have found myself consistently buying a single beer style – marzen (aka “oktoberfest”).

  • every time I cruised by the local trader joe’s or bevmo I would stop in for a few bottles of the clean, malty, perfectly hopped ayinger oktober fest-marzen (the fact that their bulletproof 500mL bottles are ideal for reuse was just the icing on the cake).
  • I had always shied away from brewing lagers, not because of their strict temperature requirements, but because of their elongated fermentation and lagering times.  however, I had recently done some research on substituting kolsch ale yeast for lager yeast and fermenting at a lower temperature to achieve a similar result.  stumbling upon edwort’s kolsch-based oktoberfest recipe, reading a recent zymurgy article on cold ale fermentations, and trying NM’s tasty “steam” marzen clinched it, and I formulated the following pseudo marzen recipe (12 gal batch, 90 min boil, 80% efficiency):
    • 10.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 38.46 %
      10.00 lb Vienna Malt (3.5 SRM) Grain 38.46 %
      4.00 lb Munich Malt (9.0 SRM) Grain 15.38 %
      1.00 lb Caramunich Malt (56.0 SRM) Grain 3.85 %
      1.00 lb Caravienne Malt (22.0 SRM) Grain 3.85 %
      2.50 oz Tettnang [4.50 %] (90 min) Hops 16.7 IBU
      1.00 oz Tettnang [4.50 %] (60 min) Hops 6.3 IBU
      1.00 oz Hallertauer [4.80 %] (30 min) Hops 5.1 IBU
      1.00 oz Hallertauer [4.80 %] (15 min) Hops 3.3 IBU
  • I mashed at 154F and ended up with 1.067 wort, which I cooled down to the low 50s.  I pitched a 2L starter of kolsch yeast, and fermentation kicked off within 12 hrs.  I kept the ambient temperature at 50F in my fermentation freezer, which will hopefully yield low/no fruitiness.  I’m also planning on lagering for at least 2 months in the mid-30sF after kegging.
  • during the mash, I bottled my experimental small braggot, which finished at 0.99 for an abv of 5.15%.  not bad for a beer that started at 1.035!
  • during the boil, I ran an additional sparge over the grain bed and collected 2.5 gallons of second runnings, which I added .5oz of tettnanger hops to at the start of a 60 minute boil.  at flame out I added around 2 lbs of local honey, ending up with a gallon of wort with an OG of 1.071.  I pitched a small portion of the kolsch starter at ambient temperature (~70F) and the wort was active by the end of the day.  there is some debate as to what specifically constitutes a “braggot,” but I figured that with close to 50% of the fermentables being provided by honey, the style was appropriate.
  • additionally, while cleaning out my mash tun, I started thinking about spent grain reuse.  I ended up sprinkling a few pounds onto one of my planters as compost and bringing four cups of grain inside for some dog treats.  after checking the fridge and realizing that I only had almond butter (which may be toxic to dogs), I decided to make spent grain bars for humans instead.  the recipe is as follows:
    • 2 cups grain
    • 1 cup whole wheat flour
    • 1/2 cup almond butter
    • 1 egg
    • 1/3 cup semisweet chocolate
    • 1/3 cup dried cherries
    • 1/3 cup honey
    • cinnamon to taste
  •  I ended up doubling the above recipe and baking 3/4″ thick bars in a baking pan.  after hitting the bars at 350F for 30 minutes, I cut them into squares and finished them for another 45 minutes at 225F.  the bars are chewy, not too sweet, and make a great morning snack.  to say they are “high in fiber” is a gross understatement, so don’t go eating the whole batch in one sitting.  for the dog treat version, I would swap peanut butter for almond butter, leave out the chocolate, cherries, and cinnamon, and bake at 1/4″ thickness at 225F until completely dry to avoid having to refrigerate.  enjoy!



odds and ends

Friday, November 13th, 2009

great plate in bodega bay

happy friday! here are some miscellaneous pics taken over the last few months that didn’t make it into posts.  check out their descriptions for more info.

hot coppa


bodega bay brews

  • proof that I’m not a complete beer snob:

portrait with bud

naja’s place

Monday, October 5th, 2009

sculpin and the view at naja's

if you don’t know, now you know.

  • naja’s place in redondo beach is my favorite bar on the planet, and is one of the most overlooked spots to grab a brew in california.
  • it’s located right on the water, and has 88 beers on tap (tap list doesn’t look current), a great bottle selection, good food and live music.
  • best of all, the staff is always friendly, laid back, and knowledgeable about their brews.
  • AP and I went there multiple times over the weekend, and over the course of our visits we sampled numerous brews.  one of my favorites was sculpin IPA from ballast point.  it had an intense, fresh hop aroma and was surprisingly sessionable.
  • I also got a chance to try  sierra nevada’s estate harvest ale, a good APA with a great story behind it.
  • next in line was port brewing’s old viscosity – a blended strong ale that tastes like a smooth, strong imperial stout.
  • I also managed to grab an old blarney barleywine from moylan’s – it was malty and smooth, a good example of the style.
  • I even managed a taster of the bruery’s autumn maple, but I don’t think I could finish a whole glass of the stuff – toss me a punkin ale instead.
  • AP was feeling the spirit of the season and stuck with spaten’s oktoberfest.
  • note: LA beer week is coming up in a couple weeks, and naja’s is going all out for it.  martin was talling me about a stone brewing night, a new belgium specialty night, a belgian import night, and other events.
  • thanks again to martin, darren, and the rest of the crew over at naja’s!  we’ll be back soon!

part of the tap lineup at naja's

old viscosity and spaten oktoberfest

bottle fridges at naja's

the grill at naja's

sculpin IPA at naja's

the band at naja's

two happy customers at naja's