Märzen Recipe - Saints - Märzen

Recipe Info

Recipe Image

Saints - Märzen

by on
All Grain
20 Liter(s)
27 Liter(s)
90 min
80%
Northern Ireland Homebrew

Fermentables

89% - Bohemian Pilsner - DE
4
38
2
Mash
11% - CaraHell - DE
0.5
33
1
Mash

Hops

Tettnang
75
Pellet
Boil
90 min(s)
3.2
30.8
Tettnang
37.5
Pellet
Boil
10 min(s)
3.2
5.2

Yeast

Fermentis Safale K-97
70%

Other Stuff

No other stuff in this recipe

Mash Steps

Mash at 35C
Infusion
35
0 min
Maltose Rest
Infusion
64
30 min
Beta-Glucan Rest
Infusion
72
20 min
Dextrinization Rest
Infusion
78
20 min

Special Instructions

1.
Now you need to separate the mash from the wort
2.
Leave wort to cool over night
3.
When cooled down to at least 20?C add yeast
4.
Once fermented (after about a week) add brewing sugar 7g per litre (don't forget to separate worth from the yeast)
5.
Now fill into bottles (500ml) and leave at the same place as during fermenting for 10 days
6.
Now place the bottles into the fridge and leave for another 10-14 days
7.
Now enjoy !!!

Tasting Notes (1)

Loykymar

Tasted on 12/19/2016 by Loykymar

Recipe Facts

Saints - Märzen
Märzen
  • 20.00 Gallons Liters Batch Size
  • 27.00 Gallons Liters Boil Size
  • 90  min Boil Time
  • 1.056 OG
  • 1.017 FG
  • 36.0 IBU (tinseth) Bitterness
  • 0.64 BG:GU
  • 3.6° SRM Color
  • 80% Efficiency
  • 5.1% ABV Alcohol
  • 190 per 12oz Calories
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