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New Germany Märzen v3.0
Guttentaug! Mein Marzen ist gut! Prost!
| Brewer: | Chris Ungvarsky | Email: | chris.ungvarsky@gmail.com | |||||
| Beer: | New Germany Märzen v3.0 | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 20 IBU | |||||
| OG: | 1.057 | FG: | 1.012 | |||||
| Alcohol: | 5.8% v/v (4.5% w/w) | |||||||
| Water: | 1 tbs Gypsum, 1 tbs 5.2 Mash Stabilizer. | |||||||
| Grain: | 5 lb. Weyermann Dark Munich 5 lb. Weyermann Pilsner 1 lb. Weyermann Vienna 3 oz. Munton's Chocolate |
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| Mash: | 75% efficiency | |||||||
| Mash all grains in 1.3 qt per poundat 152°F for 60 min. Continuously sparge with 185°F to collect 7 gal to brewpot. | ||||||||
| Boil: | 60 minutes | SG 1.045 | 7 gallons | |||||
| 1 tsp Irish Moss last 15 minutes. | ||||||||
| Hops: | .5 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 30 min.) .5 oz. Hallertauer Tradition (4.25% AA, 30 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 02/23/10.
