The Beer Recipator


The BreweryHomeSpreadsheetRecipesDiscussion

New Germany Märzen v3.0

Guttentaug! Mein Marzen ist gut! Prost!

Brewer: Chris Ungvarsky Email: chris.ungvarsky@gmail.com
Beer: New Germany Märzen v3.0 Style: Märzen/Oktoberfest
Type: All grain Size: 5.5 gallons
Color:
22 HCU (~12 SRM)
Bitterness: 20 IBU
OG: 1.057 FG: 1.012
Alcohol: 5.8% v/v (4.5% w/w)
Water: 1 tbs Gypsum, 1 tbs 5.2 Mash Stabilizer.
Grain: 5 lb. Weyermann Dark Munich
5 lb. Weyermann Pilsner
1 lb. Weyermann Vienna
3 oz. Munton's Chocolate
Mash: 75% efficiency
Mash all grains in 1.3 qt per poundat 152°F for 60 min. Continuously sparge with 185°F to collect 7 gal to brewpot.
Boil: 60 minutes SG 1.045 7 gallons
1 tsp Irish Moss last 15 minutes.
Hops: .5 oz. Tettnanger (4.5% AA, 60 min.)
.5 oz. Tettnanger (4.5% AA, 30 min.)
.5 oz. Hallertauer Tradition (4.25% AA, 30 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 02/23/10.