Maerzen beer

Yield: 54 Servings

Measure Ingredient
4 pounds Pale malt
3 pounds Light dry extract
½ pounds Crystal malt (40L)
2 ounces Chocolate malt
½ pounds Toasted malt
½ pounds Munich malt
2 ounces Dextrin malt
2½ ounce Tettnanger hops (4.2 alpha)
½ ounce Cascade hops (5.0 alpha)
3 teaspoons Gypsum
Vierka dry lager yeast

Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes.

Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add ½ ounce of Tettnanger and ½ ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub.

Pitch yeast. Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days.

This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze. Original Gravity: 1.056 Final Gravity: 1.020 Primary Ferment: 3 days Secondary Ferment:15 days

Recipe By : Florian Bell

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