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Marzen/oktoberfest Beer

Author/Submitted by: Eva Sines
Servings: 1
Categories: Alcoholic Beverages / Brewing

Ingredients:
7  Lbs  Amber Dry Malt Extract
1/2  Lb  Crystal Malt, Crushed
1/2  Lb  Chocolate Malt, Crushed
1/2  Lb  Toasted Malt, Crushed
2  Oz  Hallertauer Hops (German) Or Tettnanger
1/2  Oz  Hallertaurer Hops (German) Or Tettnanger
    Wyeast California Lager
3/4  C  Corn sugar for bottling

Directions:
Bring specialty malts to boil with 1.5 gal water. When boiling commences, remove grains with a strainer. Add Amber DME and 2 oz hops. Boil 45 min. During the last 10-15 minutes of the boil add 1/2 oz. finishing hops. Sparge into cool water in a 6.5 gallon Carboy and top to 5 gallon mark. Pitch yeast when cool and bottle when fermentation is complete.

Brewed in March 96' The Lager Yeast was too warm to ferment properly. I had to add dry ale yeast. By November 96", this beer was heavenly. It turned out smooth and not too bitter with nutty and caramel overtones.


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