Proper Oktoberfest

This past Thursday was another brew day. This time, it's an adventure into brewing days of yore. A proper Märzen was the recipe and the procedure: brewed in March and ready to go in September.

Brief synopsis. Before the days of refrigeration, brewers were forbidden to brew during the warm summer months. The final product was subpar and frankly rancid due to the heat. So in March, before the weather turned, a large batch was brewed and stored (lagered) in cool caves over the summer. In the fall when the mercury drops, these barrels were brought out in a massive autumnal celebration. So, my beer was brewed in March and will lager in my fridge until September. My second lager beer, so we'll see how it goes.

In a strange twist, one of my college buddies from ol' Founders Hall at ONU was traveling from Charlotte to Virginia on business, so he stopped off in Greensboro for brewday and then dinner at Natty Greene's. So I have ZERO photos from brewday since we bullshitted and caught up during the afternoon. But I have two: one from Natty's and one afterward with the start of the lagering.

The recipe:

1 lb. Weyermann Caramunich II malt

2 lbs. Pilsen Dry Malt Extract (DME)

6 lbs. Amber Liquid Malt Extract (LME)

1 oz. German Hallertau hops, 3.7% alpha acid @ 60 minutes

Saflager W-34/70 dry lager yeast

Great seeing Kurt after 15 years! And with a possible move much closer to Greensboro, the hilarity may ensue in earnest....