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Linz Marzen
| Brewer: | Petey | Email: | - | |||||
| Beer: | Linz Marzen | Style: | Vienna | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 48 IBU | |||||
| OG: | 1.060 | FG: | 1.012 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | 1 tsp gypsum. for 5.2PH in mash 1 tsp brewing salts in boil |
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| Grain: | 6 lb. 2-row Pale Malt 6 lb. Vienna Malt 8 oz. Crystal Malt 40°L 8 oz. Dextrine malt (Cara-Pils) 8 oz. Belgian biscuit |
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| Mash: | 67% efficiency | |||||||
| Step mash 15min @120°F 30min @152°F and 15min @158°F Mash-out at 168°F for 30 min. |
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| Boil: | 90 minutes | SG 1.051 | 6.5 gallons | |||||
| 1 tbsp. irish moss (15 min.), | ||||||||
| Hops: | 1 oz. Perle (7.6% AA, 60 min.) 1 oz. Spalt (4.1% AA, 45 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Tettnanger (4.5% AA, 15 min.) .5 oz. Saaz (aroma) |
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| Yeast: | from Yeast cake of WL830 German Lager, grabbed 1/2L of wort from boil for starter. | |||||||
| Log: | brew 12/26/03 put into carboy and let settle for 12 hours, racked off of trub to primary fermenter and pitched yeast @60°F on 12/27/03. | |||||||
| Carbonation: | 2.6 volumes | Keg: 10.2 psi @ 34°F | ||||||
Recipe posted 12/25/03.
