2 replies to this topic

[weave]

Heading up to my local micro brewery this Saturday to brew on their pilot system. It is March, the traditional time to brew a Marzen. We will be brewing 31g of Marzen to lay down until September. Most of the beer will get served at the brewery. 5 gal will be coming home with me. The grain bill:24# Pilsner malt24# Vienna malt3# CaraVienne2# CaraMunichSingle infusion mash at 155F and lauter to collect ~34g of 1.051 wort, post boil OG should be ~ 1.058.25 IBU's bittered with Magnum hops and a flavor addition of Tettnang for 10 minutes.Fermenting with Wyeast 2206 Bavarian LagerShould be a great time. The brewery still has their Scotch Ale on tap so I'll be 'rinkin' that while I brew. They make a damn fine stout as well. We'll start the grinding around 8:30 and cleanup usually finishes around 4:30. Gonna be a long day but it is a good time. The head brewer trusts me with his equipment and usually just ducks his head in a few times to see how things are going. Pretty much it'll be my show. I get to do this several times a year. Always a good time. I always learn something new too. And it is an ego trip to know beer you brewed is going to be served at the brewery.

[cavman]

That's awesome man, have a blast.

[Big Nake]

That sounds so fun. One thing I notice about commercial breweries is that I have no idea how to do anything at all. There was a local brewpub that changed hands and someone who worked at one of our LHBS's somehow managed to convince the new owners to let him brew for them. He asked me if I would come out and help him. We spent about 4 hours one night just tinkering with things. They had six 500-gallon fermenters, a very cool automated mashtun (that we had no idea how to use), filters, a giant walk-in cooler, etc. I never did get the chance to brew there so I'm living vicariously through your experience. Weave, you need to take some pics and/or vids while you're there so we can see how it goes. The recipe sounds yummy too. Cheers.