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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: |
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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 |
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| 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 |
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| 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 |
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| Carbonation: | 2.6 volumes | Keg: 10.7 psi @ 35°F | ||||||
Recipe posted 06/25/06.
