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Amerikaner-Märzen
This is my American twist on a German Helles Oktoberfest Bier. Big differences are (1) a little higher alcohol, (2) a little higher hop rate,(3) my inability to get real German whole hops, (4) water from Maine, and (5) the yeast (see below).
| Brewer: | the Red Stoners | Email: | - | |||||
| Beer: | Amerikaner-Märzen | Style: | Märzen/Oktoberfest | |||||
| Type: | Partial mash | Size: | 5 gallons | |||||
| Color: |
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Bitterness: | 22 IBU | |||||
| OG: | 1.060 | FG: | 1.012 | |||||
| Alcohol: | 6.2% v/v (4.9% w/w) | |||||||
| Water: | Poland Spring water - no additions | |||||||
| Grain: | 0 lb. 12 oz. American 2-row 6 oz. German Pilsner 6 oz. German Munich 6 oz. Belgian biscuit 4 oz. American crystal 60L |
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| Mash: | 40% efficiency | |||||||
| Boil: | 65 minutes | SG 1.086 | 3.5 gallons | |||||
| 6 lb. Light dry malt extract | ||||||||
| Hops: | .5 oz. Hallertauer Hersbrucker (5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 60 min.) .5 oz. Hallertauer Hersbrucker (5% AA, 15 min.) .5 oz. Spalt (6.75% AA, 15 min.) .5 oz. Tettnanger (4.5% AA, 15 min.) |
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| Yeast: | I usually pitch a combo and let them fight it out. I feel that it makes for a more unpredictable, yet delicious brew. In this recipe I'll use Wyeast German Ale #1007 & Wyeast American Ale #1056. |
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| Carbonation: | 4.7 oz corn sugar for 2.7 volumes CO2. | |||||||
Recipe posted 01/05/13.
