So, I want to try a Marzen in an ale style and I found this, but I have a few questions about it.
1) Is it really ok just to steep those grains? Could I do a mini-mash and how?
2) Is the Chocolate malt a normal part of a Marzen? Does it taste like chocolate? Could I omit it if it does, cuz I don't like chocolate.
3) BJCP says that noticeable caramel or roasted flavors are inappropriate, so I am worried about both the chocolate and crystal 80L. Do you think it'll be a problem?
3.3lb Amber LME
3.3lb Light LME
0.5lb Crystal 80L (or 60L if you can’t get 80L)
0.5lb Munich (8L)
0.5lb Pale Malt (standard 2-row)
0.25lb Chocolate Malt (350L)
1oz Hallertau pellets -60min
1oz Hallertau pellets -15min
0.5oz Halertau pellets -2min
2tsp Irish Moss
Yeast= German Alt yeast or American Ale yeast (see below)
Crush grains and put in large grain bag. Steep grain bag in one gallon of water at 150F for 30-40minutes. Remove bag and rinse or let drain into kettle. Bring grain tea to boil. Add extracts. Once boil is reachieved start 75min boil. With 60min remaining add first 1oz hop addition, 15min remaining add second 1oz hop addition and Irish Moss, add 0.5oz addition just before the flame is killed (2 minutes).
Fermentation: Be prepared to ferment on the cool side. Use a good clean neutral flavored yeast that can ferment well at 65F. Pitch a larger start than normal or use two vials of yeast, better pitched onto some yeast cake from a previous brew. Be patient with fermentation at cooler temps (60-65F). Rouse yeast after 5 days of fermenatation to be sure yeast stays in suspension. This will help drive the beer to the final gravity. Leave beer in primary ferment for 3 weeks, secondary ferment for 3 weeks to clear, then bottle as normal.