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Masters Marzen

Brewer: Art Shipley Email: wshipley@aaahawk.com
Beer: Masters Marzen Style: Märzen/Oktoberfest
Type: Extract w/grain Size: 3.0 gallons
Color:
15 HCU (~9 SRM)
Bitterness: 25 IBU
OG: 1.059 FG: 1.016
Alcohol: 5.6% v/v (4.4% w/w)
Grain: .25 lb. Belgian CaraVienne
.25 lb. Durst Caramunich
Steep: Steep grains until water temp reaches 170 deg F
Boil: 60 minutes SG 1.051 3.5 gallons
3.5 lb. Light malt extract
1 lb. Light dry malt extract
Add 2 tsp Irish moss or 1 Whirl-floc tablet in last 20 min
Hops: 1 oz. Hallertauer (4.25% AA, 45 min.)
Yeast: Wyeast #2206 Bavarian Lager Yeast
Log: Primary Ferment: 21 days @ 50° F
Secondary Ferment: 2 months @ 35° F
Carbonation: 2.6 volumes Keg: 10.7 psi @ 35°F

Recipe posted 06/25/06.