I have one currently in the fermenter:
14% munich II
12% munich I
Basically took my helles bock and brought the gravity down...
The current festbiers are between an export and Heller Bock. There are some differences between breweries.
On another forum a guy said the Weihenstefaner's is all Pils malt with a decoction.
Yeah with a estimated srm of 5.4 mine is going to get me where I want to be for what I would like. I wasn’t try to clone it my any means but I really like Sierra Nevadas example this year.
I don’t know if mine will be good at all but it seems there is still a lot of confusion between festbier and marzen for Americans.
« Last Edit: September 17, 2020, 12:47:13 AM by Iliff Ave Brewhouse »
On Tap/Bottled: Wheat, Citrus IPA, Festbier, New School Pale
Fermenting: chocolate pumpkin porter
Up Next: hoppy amber lager, IPA