TyTanium
Well-Known Member
- Joined
- Nov 9, 2011
- Messages
- 3,976
- Reaction score
- 609
Hopefully a fitting way to celebrate 1k posts. Proud to be part of HBT. Thoughts on the recipe?
Tausender Märzen:
1057 OG
1014 FG
Malt:
1/3 Munich, 1/3 Vienna, 1/3 Pilsner
plus ~2% CaraMunich, ~2% Melanoidin, and maybe a touch of Aromatic, though the Melanoidin may be sufficient
Simple step mash (no deco; allows multitasking): Quick protein rest at 133°, maltose rest at 144°, dextrin rest at 155°
Hops:
18 IBU w/Hallertau Mittelfrüh @ 60mins
Yeast:
American/Pilsen Lager yeast (WLP840 / Wyeast 2007)...want a clean, crisp yeast, already get plenty of maltiness from the grainbill. Massive starter + O2.
48° ferment, up to 54° as krausen falls. D-rest only if necessary, slow ramp down to lager temps. Cold condition till I get impatient (~2-3 months)
Water:
1g CaSO4, 3g CaCl, 1mL Lactic Acid; 70 Ca, 12 Mg, 59 Cl, 58 SO4, 31 CaCO3
Thanks to Boerderij_Kabouter for recipe baseline! Wild Thing Märzen
Tausender Märzen:
1057 OG
1014 FG
Malt:
1/3 Munich, 1/3 Vienna, 1/3 Pilsner
plus ~2% CaraMunich, ~2% Melanoidin, and maybe a touch of Aromatic, though the Melanoidin may be sufficient
Simple step mash (no deco; allows multitasking): Quick protein rest at 133°, maltose rest at 144°, dextrin rest at 155°
Hops:
18 IBU w/Hallertau Mittelfrüh @ 60mins
Yeast:
American/Pilsen Lager yeast (WLP840 / Wyeast 2007)...want a clean, crisp yeast, already get plenty of maltiness from the grainbill. Massive starter + O2.
48° ferment, up to 54° as krausen falls. D-rest only if necessary, slow ramp down to lager temps. Cold condition till I get impatient (~2-3 months)
Water:
1g CaSO4, 3g CaCl, 1mL Lactic Acid; 70 Ca, 12 Mg, 59 Cl, 58 SO4, 31 CaCO3
Thanks to Boerderij_Kabouter for recipe baseline! Wild Thing Märzen
