Free Recipe Maerzen Beer
Recipe Type: B Recipes
Recipe Preparation: boil
Cooking Ingredients for Maerzen Beer Recipe
4 lb Pale malt
3 lb Light dry extract
1/2 lb Crystal malt (40L)
2 oz Chocolate malt
1/2 lb Toasted malt
1/2 lb Munich malt
2 oz Dextrin malt
2-1/2 oz Tettnanger hops (4.2 alpha)
1/2 oz Cascade hops (5.0 alpha)
3 ts Gypsum
Vierka dry lager yeast
Maerzen Beer Preparation
Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days. This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze. Original Gravity: 1.056 Final Gravity: 1.020 Primary Ferment: 3 days Secondary Ferment:15 days Recipe By : Florian Bell
Cooking Temperature:
Recipe Serves: 54
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