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New Germany Märzen v4.0

Guttentaug! Mein Marzen ist gut! Prost!

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: New Germany Märzen v4.0 Style: Märzen/Oktoberfest
Type: All grain Size: 5.5 gallons
Color:
10 HCU (~7 SRM)
Bitterness: 20 IBU
OG: 1.054 FG: 1.012
Alcohol: 5.5% v/v (4.3% w/w)
Water: 1 tbs gypsum, 1 tbs 5.2 Mash Stabilizer.
Grain: 5 lb. Weyermann Dark Munich
3 lb. Weyermann Pilsner
2 lb. Weyermann Vienna
Mash: 80% efficiency
Mash all grains in 1.3 qt per pound at 152°F for 60 min. Continuously sparge with 175°F water to collect 7 gal to brewpot.
Boil: 60 minutes SG 1.043 7 gallons
1 tsp re-hydrated Irish Moss last 15 minutes.
Hops: .5 oz. Tettnanger (4.8% AA, 60 min.)
.5 oz. Tettnanger (4.8% AA, 30 min.)
.5 oz. Hallertauer Tradition (4.25% AA, 15 min.)
Yeast: White Labs 820 (Oktoberfest Lager)
Log: Primary 2 weeks at 55°F. Diacetyl rest 2 days at 65°F. Lager 3 weeks at 40-45°F.
Carbonation: Keg and force carbonate.

Recipe posted 02/01/11.