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Kristi and Ewan's Märzen Brew
We got this recipe (& most of the ingredients) from Maryland HomeBrew.
Ingredients:
- .5 lb. Crystal 20 malt
- .5 lb Caravienne malt
- .5 lb Caramunich malt
- 6 lb. Muntons plain light malt extract
- 1 lb. extra light malt extract
- ~1 lb honey (for extra kick!)
- 2 oz. Hallertauer hop pellets
- 2 g Gypsum
- 1 oz. Saaz hop pellets
- 100 mL Mondike Ale YPAD overnight culture
- 3/4c corn sugar for priming
Directions:
- Steep grains in hop bag in 1.5 gallons of cold water, heated to ~90°C (40 minutes.) Remove grains.
- Added malt extracts & honey.
- Add 2 ozs Hallertauer hop pellets & gypsum. Took 20 minutes to break (105°C.) Boiled for 60 minutes.
- Add 1 oz Saaz during the last minute of the boil. Removed from heat to ice til 55°C
- Sparge wort into 3 gallons cool water.
- Pitch yeast (temp was 31°C.)
- Store at room temperature 4 days. Rack to secondary fermenter for 17 days.
- Prime and bottle.
For proper carbonation, stored beer at room temperature for at least the first week after bottling. This allows the yeast to feed on the priming sugar and produce the necessary carbon dioxide needed for carbonation. It was ready to drink after a couple of weeks, but it improved with age.
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