Maerzen Beer

Title:
Maerzen Beer

Yield:
54 Servings

Categories:
Beer,
Chocolate




Ingredients:





     4 lb Pale malt


     3 lb Light dry extract


   1/2 lb Crystal malt (40L)


     2 oz Chocolate malt


   1/2 lb Toasted malt


   1/2 lb Munich malt


     2 oz Dextrin malt


 2 1/2 oz Tettnanger hops (4.2 alpha)


   1/2 oz Cascade hops (5.0 alpha)


     3 ts 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 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.


 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


 


 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip