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New Germany Märzen

Brewed for a Bachelor Party Weekend at Deep Creek Lake in Maryland. Auf Wiedersehen Fred. Nice knowin ya.

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: New Germany Märzen Style: Märzen/Oktoberfest
Type: Partial mash Size: 5.5 gallons
Color:
30 HCU (~15 SRM)
Bitterness: 20 IBU
OG: 1.062 FG: 1.016
Alcohol: 5.9% v/v (4.6% w/w)
Water: 1 tbs Gypsum, 1 tbs 5.2 Mash Stabilizer. Bottled spring water from Oakland MD.
Grain: 1 lb. German Pilsner
1 lb. German Vienna
2 lb. German Munich
8 oz. American victory
8 oz. Belgian CaraMunich
2 oz. American chocolate
Mash: 65% efficiency
Mash all grains in 2 gal at 152°F for 60 min. Sparge with 2 gal at 190°F for additional 15 minutes. Collect 3.5 gal to brewpot, add water to achieve 6 gal.
Boil: 60 minutes SG 1.057 6 gallons
3 lb. Light dry malt extract
1 lb. 14 oz. Amber dry malt extract
1 tsp Irish Moss last 15 minutes.
Hops: .5 oz. Tettnanger (4.1% AA, 60 min.)
.25 oz. Liberty (4% AA, 45 min.)
.25 oz. Mt. Hood (5.2% AA, 45 min.)
.25 oz. Hersbrucker (4.7% AA, 30 min.)
.25 oz. Liberty (4% AA, 15 min.)
.25 oz. Mt. Hood (5.2% AA, 15 min.)
Yeast: White Labs 029 (Kolsch Ale) in 1 qt starter. Kept at lower end of its temperature range, this yeast produces lager-like qualities.
Log: Primary 5-7 days at 66°F. Secondary 5 days at 55°F on basement floor, then move to coal cellar at 40°F for 5 days.
Carbonation: Keg and force carbonate.

Recipe posted 03/05/08.