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New Germany Märzen
Brewed for a Bachelor Party Weekend at Deep Creek Lake in Maryland. Auf Wiedersehen Fred. Nice knowin ya.
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | New Germany Märzen | Style: | Märzen/Oktoberfest | |||||
| Type: | Partial mash | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.062 | FG: | 1.016 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | 1 tbs Gypsum, 1 tbs 5.2 Mash Stabilizer. Bottled spring water from Oakland MD. | |||||||
| Grain: | 1 lb. German Pilsner 1 lb. German Vienna 2 lb. German Munich 8 oz. American victory 8 oz. Belgian CaraMunich 2 oz. American chocolate |
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| Mash: | 65% efficiency | |||||||
| Mash all grains in 2 gal at 152°F for 60 min. Sparge with 2 gal at 190°F for additional 15 minutes. Collect 3.5 gal to brewpot, add water to achieve 6 gal. | ||||||||
| Boil: | 60 minutes | SG 1.057 | 6 gallons | |||||
| 3 lb. Light dry malt extract 1 lb. 14 oz. Amber dry malt extract |
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| 1 tsp Irish Moss last 15 minutes. | ||||||||
| Hops: | .5 oz. Tettnanger (4.1% AA, 60 min.) .25 oz. Liberty (4% AA, 45 min.) .25 oz. Mt. Hood (5.2% AA, 45 min.) .25 oz. Hersbrucker (4.7% AA, 30 min.) .25 oz. Liberty (4% AA, 15 min.) .25 oz. Mt. Hood (5.2% AA, 15 min.) |
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| Yeast: | White Labs 029 (Kolsch Ale) in 1 qt starter. Kept at lower end of its temperature range, this yeast produces lager-like qualities. | |||||||
| Log: | Primary 5-7 days at 66°F. Secondary 5 days at 55°F on basement floor, then move to coal cellar at 40°F for 5 days. |
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| Carbonation: | Keg and force carbonate. | |||||||
Recipe posted 03/05/08.
