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Maerzen Beer

Author/Submitted by:
Servings: 54
Categories: Alcoholic Beverages / Brewing / Chocolate

    4.00 lb Pale malt
    3.00 lb Light dry extract
    0.50 lb Crystal malt (40L)
    2.00 oz Chocolate malt
    0.50 lb Toasted malt
    0.50 lb Munich malt
    2.00 oz Dextrin malt
    2.50 oz Tettnanger hops (4.2 alpha)
    0.50 oz Cascade hops (5.0 alpha)
    3.00 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

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