Going to be brewing my first Marzen and I'm looking for comments/input. I'm a little shaky on the best mash boiling/wort boiling methods, so if anyone has a better way of going about it, please let me know. I plan on bringing one gallon of water to 170F and adding my grain, keeping the wort at 155F. Heat 2 gallons of water to 170F for my sparge water and then running over my grain. Boil for 60 minutes, adding the hops as indicated. Then cool the wort to about 55F and follow the fermentation schedule listed. Thoughts?
FERMENTABLES:
1.25 lb German Vienna Malt 56%
0.50 lb German Pilsner Malt 22%
0.50 lb German Dark Munich Malt 22%
.20 oz Saaz (60 minutes)
.10 oz Hallertau (10 minutes)
FERMENTABLES:
1.25 lb German Vienna Malt 56%
0.50 lb German Pilsner Malt 22%
0.50 lb German Dark Munich Malt 22%
.20 oz Saaz (60 minutes)
.10 oz Hallertau (10 minutes)
