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Maerzen

Low-sparge brewing (dropping efficiency from 90% to 74%) to get more malty flavour without decoction. Used 100% Briess Bonlander malt to be extreme.

Brewer: sean r Email: -
Beer: Maerzen Style: Märzen/Oktoberfest
Type: All grain Size: 24 liters
Color:
16 HCU (~10 SRM)
Bitterness: 22 IBU
OG: 1.051 FG: 1.015
Alcohol: 4.7% v/v (3.7% w/w)
Grain: 11 lb. Briess Bonlander Munich
Mash: 80% efficiency
Mash in 125°F 10 min. at 1L/lb., add 1.5 L water and boost to 140°F, hold for 6 min, boost to 158°F and hold overnight. Run off onto first wort hops.
Boil: 60 minutes SG 1.073 17 liters
1 lb. Pale malt syrup
NOTE: "20 min." hops are FWH!
15 min. 1.25g rehydrated Irish moss
Hops: 40g Mount Hood (4.5% AA, 45 min.)
12g Mount Hood (4.5% AA, 20 min.)
Yeast: Wyeast 2308 Bavarian Lager repitched
Log: Primary 1wk, secondary and lagering 7 wks, all 50°F. Ready apporx. 4 wks after bottling.
Carbonation: Prime with 1 cup dextrose.

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