From the HBD Archive
Subject: maerzen recipe
Date: 1990-05-23 15:04:24 GMT

The following is my recipe for Maerzen beer.

Maerzen Beer (recipe for 5 gal)

Two varieties can be made from this semi-mash recipe. Leaving out the
ingredients marked with an asterisk (*) will produce a drier, more
traditional brew. the Cascade cones produce a fruitier aroma.
Substitute Hallertauer for a more traditional aroma. Although I kegged,
bottling should work just as well.

4# light malted barley
3# light dry malt extract
1/2 # 40 L crystal malt (*)
2 oz chocolate malt
1/2 # toasted malted barley (375 deg oven for 12 minutes)
1/2 # Munich malt
2 oz dextrine malt (*)
2.5 oz Tettnanger 4.2 cones
1/2 oz Cascade 5.0 cones (!)
3 tsp gypsum (optional, depending on water)
Vierka dry lager yeast

og = 1.056
sg at racking = 1.020
sg at kegging = 1.020
kegging sugar = 3/4 cup corn sugar

Make up yeast starter (room temp) 2 days before brewing. Grind all
grains together, dough-in with 5 cups warm water. Use 3 qts water at
130 deg to bring up to protein rest temp of 122 deg. Set for 30
minutes. Add 8 pints of boiling water and heat (if needed) to bring
temp to 154 deg. Set for at least 30 minutes. Bring up to 170 deg for
5 minutes for mash-out. Sparge with 2 gal water.

Add dry extract, bring to boil. Boil 15 minutes and add one oz
Tettnanger. Boil one hour. Add 1 oz Tettnanger at 30 minutes. Add 1/2
oz Tettnanger and 1/2 oz Cascade at 5 minutes (with Irish moss if
desired). Strain and chill. Rack off of trub. Pitch yeast.

Ferment at 68 deg for 3 days. Rack to secondary, and lager for 18 days
at 42 deg. On the 18th day, I keg the brew and lager for an additional
17 days before tapping.

This brew was dark brown-red with a distinct nutty flavor coming from
the toasted malted barley. A good head, little chill haze.


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