In this video, I brewed an Oktoberfest style beer using lager yeast at room temperature under pressure, which took only 3 days to ferment, then with gelatin finings and a floating dip tube, I had the beer pouring clear after only 4 days. This unconventional process produced a very clean and good-tasting Märzen style lager extremely fast and above all, easily! See below for the complete recipe. The beer turned out lovely with great bready, biscuity and caramel flavors, but I think I added too much pressure at the beginning, which may have suppressed some of the yeast character I was hoping for. In this video, I walk you through how to brew this beer using the Fermzilla, an inexpensive way to get into pressure fermentation!
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Recipe on Brewfather: [ Ссылка ]

Recipe for 5.5 gallons, your efficiency may vary
"Crashing King Ludwig's Wedding"

5.6% ABV 22 IBU

7 lb Munich I (48.3%)
4 lb Pilsner (27.6%)
2 lb Vienna (13.8%)
1 lb CaraMunich (6.9%)
0.5 lb Aromatic Malt (3.4%)

Mash at 152 F (65 C) for 90 min

Water (ppm): Ca: 82, Mg: 24, Na: 65, SO4: 81, Cl: 181, HCO3: 79

60 minute boil
60 min - 1.3 oz (37g) Perle (6.2% AA)

OG: 1.056

2 packets of Saflager W-34/70 pitched dry at 70F (21 C)

Ferment at 68-75 F (20-24 C) for 3-7 days under pressure.

FG: 1.014
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0:00 Introduction and welcome
01:10 Style description and approach
04:45 Recipe
07:45 Mash
9:32 Boil
10:48 Fermentation plan and yeast pitch
17:25 Fermentation follow up
19:00 Pour and tasting
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