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Amerikaner-Märzen

This is my American twist on a German Helles Oktoberfest Bier. Big differences are (1) a little higher alcohol, (2) a little higher hop rate,(3) my inability to get real German whole hops, (4) water from Maine, and (5) the yeast (see below).

Brewer: the Red Stoners Email: -
Beer: Amerikaner-Märzen Style: Märzen/Oktoberfest
Type: Partial mash Size: 5 gallons
Color:
12 HCU (~8 SRM)
Bitterness: 22 IBU
OG: 1.060 FG: 1.012
Alcohol: 6.2% v/v (4.9% w/w)
Water: Poland Spring water - no additions
Grain: 0 lb. 12 oz. American 2-row
6 oz. German Pilsner
6 oz. German Munich
6 oz. Belgian biscuit
4 oz. American crystal 60L
Mash: 40% efficiency
Boil: 65 minutes SG 1.086 3.5 gallons
6 lb. Light dry malt extract
Hops: .5 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Hallertauer Hersbrucker (5% AA, 15 min.)
.5 oz. Spalt (6.75% AA, 15 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: I usually pitch a combo and let them fight it out.
I feel that it makes for a more unpredictable, yet delicious brew.
In this recipe I'll use Wyeast German Ale #1007 & Wyeast American Ale #1056.
Carbonation: 4.7 oz corn sugar for 2.7 volumes CO2.

Recipe posted 01/05/13.