About to brew my Oktoberfest in a few weeks and man, I am starting to get cold feet on the recipe.
Was looking to try what a member on another forum (bryanh), whom I highly respect, calls his favorite recipe for oktoberfest/maerzen style after trying many combinations. The rundown is this:
17.5lbs Weyermann Munich II 12L
7.5lbs Best Pils 1.8L
20ibus of Tradition at 60min
Mash for 90 min at 151-2.
Yes, I am doing single infusion - its too damned hot right now to be decocting.
I'm having second thoughts
Guess at worst it'll be a dunkel-lite