The No1 destination for creating & finding awesome homebrew recipes
Embeddable Calculators for eshops and websites
Rodtoberfest - Märzen - 2014 National Homebrew Competition Winner
-
Ingredients
For 5.5 Gallons (20.82 L)
- 10.0 lb (4.54 kg) Weyermann® Vienna malt
- 3.5 lb (1.59 kg) Weyermann® Munich II malt
- 0.3 lb (136 g) Weyermann ® acid malt
- 1.0 oz (28 g) Hallertau Perle pellets, 7.8% a.a. (60 min)
- WLP833 German Bock lager yeast (4 L starter)
- 1/2 tablet Whirlfloc (2 min)
- 1 tsp Wyeast yeast nutrient (10 min)
- 1 tsp gelatin finings in secondary
Specifications
- Original Gravity: 1.056
- Final Gravity: 1.012
- ABV: 5.78%
Directions
- Water was 75% RO, 25% Plainfield Twp. tap water. Used a modified Hochkurz decoction mash. Rest 60 minutes at 146° F (63° C), pulled 10 quarts thick decoction, added to bowl inside of pressure cooker, heated to 15 psi for 20 minutes, let cool naturally ,added back to main mash to rest at 155° F (68° C) for 30 minutes. Mashed and sparked with 3 g calcium chloride and 1 g gypsum; sparge water acidified with 2 mL lactic acid.
- Primary fermentation for 10 days at 48° F (9° C).
- Secondary fermentation 7 days at 58° F (14° C).
- Tertiary fermentation for 60 days at 30° F (-1° C).
- Forced CO2 to carbonate (2.5 vol).
-
Latest Recipes
Popular Recipes
Top Authors
Other Calculators
Charts
Styles & Ingredients
Copyright 2024 Captain Brew. All Rights Reserved