Maerzen

First try at low-sparge brewing (dropping efficiency from 90% to 74%) to get more malty flavour without decoction.

Brewer: sean r Email: -
Beer: Maerzen Style: Märzen/Oktoberfest
Type: All grain Size: 23 liters
Color:
10 HCU (~7 SRM)
Bitterness: 25 IBU
OG: 1.052 FG: 1.015
Alcohol: 4.7% v/v (3.7% w/w)
Water: 2 g gypsum (despite sulphate, to help the Munich malt) and phosphoric acid q.v. Will double the usual phosphoric addition to sparge water.
Grain: 6 lb. 8 oz. American 2-row
8 oz. Wheat malt
5 lb. American Munich
Mash: 74% efficiency
Overnight mash, aim high (156°F) for mash-in.
Boil: 60 minutes SG 1.070 17 liters
15 min. 1/4 tsp pwd.Irish moss
Hops: .75 oz. Northern Brewer (8.8% AA, 45 min.)
.5 oz. Tettnanger (7.7% AA, 45 min.)
Yeast: Wyeast Bavarian Lager from primary (1 week in fridge)
Log: Primary and secondary 50°F.
Carbonation: Prime with DME.

Recipe posted 02/23/01.