This was only my second attempt at a lager, and overall I am pleased with it, but it didn’t turn out exactly as I had hoped. Maybe y’all can help me figure out the issue.
I made a one gallon batch of this Oktoberfest with the following recipe:
1.5 lb Munich Malt
1.5 lb Pilsner Malt
.5 lb Caramunich Malt
1/4 oz Hallertauer 60 minutes
1/4 oz Hallertauer 15 minutes
Fermented in primary 2 weeks between 50-60 degrees. 18 hour diacetyl rest. 2 weeks lagering at about 40 degrees. Bottled and force carbonated.
Served in a glass mug from the bottle, the aroma has the good sour Munich malt notes that I was going for. The mouthfeel is nice and light as a lager should be.
My issue is that I was hoping for that tangy Munich flavor and ended up with a toasty, slightly spicy flavor instead. It is good, just not what I was going for.
Any ideas on what I should tweak to get more Munich twang and less toasty/spicy?