Maerzen Beer
Classification: amber lager, partial mash, Vienna, Maerzen
This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head,
little chill haze.
Ingredients:
4 pounds, pale malt
3 pounds, light dry extract
1/2 pound, crystal malt (40L)
2 ounces, chocolate malt
1/2 pound, toasted malt
1/2 pound, Munich malt
2 ounces, dextrin malt
2-1/2 ounces, Tettnanger hops (4.2 alpha)
1/2 ounce, Cascade hops (5.0 alpha)
3 teaspoons, gypsum
Vierka dry lager yeast
Procedure:
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 1/2 ounce of Tettnanger and 1/2 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.
Specifics:
O.G.: 1.056
F.G.: 1.020
Primary: 3 days
Secondary: 15 days