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New Germany Märzen
Charlie's first Partial Mash recipe. Adopted from an old classic of mine. PROST Charlie!
| 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: | 1.063 | FG: | 1.016 | |||||
| Alcohol: | 6.1% v/v (4.7% w/w) | |||||||
| Water: | 1 tbs Gypsum added to tap water. | |||||||
| 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 1.5 gal at 152°F for 60 min. Sparge with 2 gal at 170°F for additional 15 minutes (Place grainbag in colander and slowly and evenly pour 170°F water over the grains into brewpot). Collect 3.5 gallons in brewpot. | ||||||||
| Boil: | 60 minutes | SG 1.115 | 3 gallons | |||||
| 3 lb. Light dry malt extract 2 lb. Amber dry malt extract |
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| 1 tsp Irish Moss last 15 minutes. | ||||||||
| Hops: | 1.5 oz. Tettnanger (4.1% AA, 60 min.) .5 oz. Hallertau (4% AA, 45 min.) .5 oz. Tettnanger (4.1% AA, 30 min.) .5 oz. Hallertau (4% 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 01/09/12.
