ReUnion Harvest (HieTzer) - Märzen |
RECIPE INFO |
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by McHieTzer
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Recipe Type:
Partial Mash |
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Batch Size: 10 Gallons |
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Boil Size: 14 Gallons |
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Boil Time: 30 Minutes
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Efficiency: 80%
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OG: 1.065 |
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FG: 1.017 |
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ABV: 6.29%
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Bitterness: 19.06 (tinseth)
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IBU/OG: 0.29 |
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Color: 14° SRM
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Calories: 6.29 per 330ml
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FERMENTABLES |
| 13.6% |
3 |
Munich - Dark 20L - US |
35 |
20 |
Mash |
| 4.5% |
1 |
Crystal Rye - UK |
33 |
90 |
Mash |
| 27.3% |
6 |
Dry Malt Extract - Pilsen - US |
42 |
2 |
Mash |
| 40.9% |
9 |
Munich - Light 10L - US |
35 |
10 |
Mash |
| 13.6% |
3 |
Rye - US |
37 |
3 |
Mash |
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HOPS |
| 1.5 |
Perle(GR) |
Pellet |
Boil |
30 Minutes |
8.3 |
19.06 |
| 1 |
Tettnang |
Pellet |
Whirlpool |
30 Minutes |
4.5 |
0 |
| 1 |
Willamette |
Pellet |
Whirlpool |
30 Minutes |
5 |
0 |
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YEAST |
| Imperial Yeast Imperial Yeast - L17 Harvest |
74% |
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INSTRUCTIONS |
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10 gallon partial mash
9 gallons: heat strike to 165°f for a target of 155°f and mash for 60min. Mash out at 170°f, pull grain and allow to drain while wort comes up to a boil.
When boil is achieved add magnum hops for 30min boil. At the last 10min add in DME and fining agents. When boil finishes cool to 170°f and add in tettnang and Willamette hops and steep for 30min. Then cool to 55°f and transfer to fermentor and pitch yeast. Ferment in cool room for 5 days, move fermenter into warmer place to make sure fermentation is finished. Move fermentor to a cooler place and then transfer into kegs and add gelatin, carbonate and lager for 2weeks.
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