Recent content by Arnd

This is a great recipe to. Take Thikmash At 62°C, keep it 15 min at 72°C Boil it for 15 Min, take it slowly back to the rest of mash and go on like recipe. But take Saflager W 34/70 yeast for fermentation.

Hi, i brewed an Märzen Bier, last time. Taste is great. I try to upload a few pictures. If you need inspiration for traditional german beerstyles, visit : Maischemalzundmehr.de Try to read it with an translator in your browser. Regards and good Luck.