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Maerzen
First try at low-sparge brewing (dropping efficiency from 90% to 74%) to get more malty flavour without decoction.
| Brewer: | sean r | Email: | - | |||||
| Beer: | Maerzen | Style: | Märzen/Oktoberfest | |||||
| Type: | All grain | Size: | 23 liters | |||||
| Color: |
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Bitterness: | 25 IBU | |||||
| OG: | 1.052 | FG: | 1.015 | |||||
| Alcohol: | 4.7% v/v (3.7% w/w) | |||||||
| Water: | 2 g gypsum (despite sulphate, to help the Munich malt) and phosphoric acid q.v. Will double the usual phosphoric addition to sparge water. | |||||||
| Grain: | 6 lb. 8 oz. American 2-row 8 oz. Wheat malt 5 lb. American Munich |
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| Mash: | 74% efficiency | |||||||
| Overnight mash, aim high (156°F) for mash-in. | ||||||||
| Boil: | 60 minutes | SG 1.070 | 17 liters | |||||
| 15 min. 1/4 tsp pwd.Irish moss | ||||||||
| Hops: | .75 oz. Northern Brewer (8.8% AA, 45 min.) .5 oz. Tettnanger (7.7% AA, 45 min.) |
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| Yeast: | Wyeast Bavarian Lager from primary (1 week in fridge) | |||||||
| Log: | Primary and secondary 50°F. | |||||||
| Carbonation: | Prime with DME. | |||||||
Recipe posted 02/23/01.