#40: Marzen

Brewed on 02 Sep 2018
OG: 1.057
FG: 1.016
Attenuation: 71%
ABV: 5.4%

Mill Caramunich separately -- Don't add until beginning of sparge

Yeast Starter - two stage
Stage 1 = 1.25L using 4.43 ounces DME
Stage 2 = 1.6L using 5.68 ounces DME

Brew Notes:
pH came in low (5.18), so added .8g of pickling lime
Fermentation slowed down after day 1, so raised temp to 51 degrees and then to 52 degrees 12 hours later
Fermentation resumed nicely at 52 degrees
after 3 days, forced ferment finished at 1.015

Fast Lager Method Source: http://brulosophy.com/methods/lager-method/

Fermentation:

 - Chill wort to 48 degrees<br />
 - Oxygenate (lots of oxygen -- at least 90 seconds) Added around 65 seconds<br />
 - Ferment at 50 degrees until 50% attenuation (based on fast ferment FG) is reached (4-7 days) -- for this brew 50% attenuation is 1.034<br />
 - Remove temperature probe from thermowell and attach to small volume of liquid (to measure ambient air temp)<br />
 - Disconnect plug from cooling side of temperature controller<br />
 - Slowly raise air temp from 52 degrees to 67 degrees over 36 hours (5 degrees per 12 hours).  See STC-1000+ settings below. <br />
 - Keep air temp at 68 degrees until fermentation is complete and the yeast clean up after themselves ( 4-10 days)<br />

 - Test for Diacetyl and acetaldehyde -- see https://www.winning-homebrew.com/diacetyl-test.html<br />

 - When FG is stable and no diacetyl or acetaldehyde is detected, <br />
      - ??? Reattach temperature probe from controller into thermowell ???<br />
      - Attach CO2 tank and add 1-2 pounds of pressure<br />
      - Set up a separate thermometer to monitor temperature of the beer<br />
      - Slowly decrease temperature from 68 degrees to 32 degrees over 72 hours (0.5 degrees per hour), then see next step.  See STC-1000+ settings below. <br />
      - When beer temp is below 50 degrees, add prepared gelatin fining<br />
           - 1 tsp gelatin in 1/2 cup water,<br />
           - Microwave it in short (7 second) bursts until it reached 145-150°F, stirring with the end of a thermometer between each burst.<br />
      - Let beer clarify for a few days, then package<br />

STC-1000+ Settings for Fermentation Ramp Up:

 SP0: 51°<br />
 dh0: 36 (36 hour free-rise/ramp-up)<br />
 SP1: 68°<br />
 dh1: 0<br />

STC-1000+ Settings for Fermentation Ramp Down:

 SP0: 67°<br />
 dh0: 72 (3 day ramp-down)<br />
 SP1: 32°<br />
 dh1: 0<br />

Packaging:
Keg:

 - Transfer beer to keg<br />
 - Attach CO2 and set to PSI needed to carbonate to 2.5 volumes of CO2 @ 32 degrees<br />
 - Let beer condition at 32 degrees for a couple weeks<br />
 - Tap the keg<br />

Bottles:

 - Sanitize bottles<br />
 - Add a coopers carb drop to each bottle<br />
 - Add beer and cap each bottle<br />
 - Put bottles in area of stable ambient temperature of around 70 degrees for a couple weeks (to carbonate the beer)<br />
 - Let beer condition at refrigerator temps (32-36 degrees) for another 1-2 weeks<br />