Maerzen - Märzen - 2010 National Homebrew Competition Winner

Ingredients

For 5.5 Gallons (20.82 L)

    10.0 lb (4.54 kg) Vienna malt
    4.0 oz (113 g) Munich malt
    4.0 oz (113 g) dextrin malt
    4.0 oz (113 g) melanoidin malt
    4.0 oz (113 g) acid malt
    0.5 oz (14 g) Centennial whole hops, 11.3% a.a. (FWH)
    0.5 oz (14 g) Hallertau pellet hops, 3.9% a.a. (15 min)
    0.5 oz (14 g) Hallertau pellet hops, 3.9% a.a. (5 min)
    1 tablet Whirlfloc
    White Labs WLP833 German Bock lager yeast starter
 

Specifications

    Original Gravity: 1.058
    Final Gravity: 1.014
    ABV: 5.80%
    IBU: 21
    SRM: 6
 

Directions

    Infusion mash for 90 minutes at 152° F (67° C). Add first hops during runoff to kettle and boil for 105 minutes.
    Primary fermentation for 14 days at 50° F (10° C).
    Secondary fermentation for 6 weeks at 35° F (2° C).
    Forced CO2 to carbonate (2.8 vol).