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d4rren

Active Member
Joined
Feb 17, 2010
Messages
27
Reaction score
0
Location
Ohio
Recipe Type
Partial Mash
Yeast
Wyeast 2308
Yeast Starter
No
Batch Size (Gallons)
5
Original Gravity
1.056
Final Gravity
1.014
Boiling Time (Minutes)
60
IBU
22.9
Color
12.37
Primary Fermentation (# of Days & Temp)
One week 50°
Secondary Fermentation (# of Days & Temp)
One week 56°
Additional Fermentation
Four weeks 40° lager
Tasting Notes
Full bodied, malty falvor with a clean, dry lager finish
Ingredients:
  • 1 lbs. German Light Munich
  • 1 lbs. German 2-row Pils
  • .5 lbs. Vienna Malt
  • .5 lbs. Cargill Munich
  • 3 lbs. Amber Liquid
  • 3 lbs. Pale Liquid
  • 1 oz. Hallertau (Pellets, 4.50 %AA) boiled 45 minutes.
  • 1 oz. Saaz (Pellets, 5.00 %AA) boiled 15 minutes.
  • Yeast: Wyeast 2308

-Steep the grains at 156° for 30 min. - sparge
-Add malt extract and bring to a boil
-Boil 60 minutes (mind hop schedule above)
-Cool to 70° and pitch yeast
-Keep at room temp until fermentation has begun, then lower to primary fermentation temp (50°)

If you are new to lagering: disregard the strong sulfur smell that may develop, it is perfectly normal.

Great beer to celebrate Oktoberfest with :mug:
 
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