thekulman
05-26-2006, 04:33 PM
Here's a Marzen I make, found it in the Gambrius Mug's database:
Garfield's Marzen
Specifics
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1052
Finishing Gravity: 1.016
Time in Boil: 1 hour
Primary Fermentation: approx. 1 week
Secondary Fermentation: 2 to 3 weeks
Additional Fermentation: none
Ingredients:
6 lb. amber DME
1/2 lb. crystal malt
1/2 lb. toasted malt
1/8 lb. chocolate malt
3.7 oz. hallertaur hops (boiling)
1/2 oz. hallertaur hops (finishing)
2 pkg. lager yeast
Procedure:
Toast malted barley in 350 degree oven for 10 min.. Crack all grains and add to 1 1/2 gal. cold water. Bring to a boil and remove all grains. Add DME and return to a rolling boil. Add boiling hops and boil for one hour. Add finishing hops the last 5 min. Sparge into 3 1/2 gal. cold water and cool to 78 degrees F. Pitch yeast. After primary fermentation rack into secondary fermenter and lager for at least 2 weeks. Add 1 1/4 c. DME for bottling.
Garfield's Marzen
Specifics
Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1052
Finishing Gravity: 1.016
Time in Boil: 1 hour
Primary Fermentation: approx. 1 week
Secondary Fermentation: 2 to 3 weeks
Additional Fermentation: none
Ingredients:
6 lb. amber DME
1/2 lb. crystal malt
1/2 lb. toasted malt
1/8 lb. chocolate malt
3.7 oz. hallertaur hops (boiling)
1/2 oz. hallertaur hops (finishing)
2 pkg. lager yeast
Procedure:
Toast malted barley in 350 degree oven for 10 min.. Crack all grains and add to 1 1/2 gal. cold water. Bring to a boil and remove all grains. Add DME and return to a rolling boil. Add boiling hops and boil for one hour. Add finishing hops the last 5 min. Sparge into 3 1/2 gal. cold water and cool to 78 degrees F. Pitch yeast. After primary fermentation rack into secondary fermenter and lager for at least 2 weeks. Add 1 1/4 c. DME for bottling.