amber lager, partial mash, Vienna, Maerzen
Source: Florian Bell (florianb%tekred.cna.tek.com@RELAY. CS.NET)
Issue #424, 5/24/90
This brew was dark brown-red with a distinct nutty flavor coming from
the toasted malt barley. A good head, little chill haze.
- 4 pounds, pale malt
- 3 pounds, light dry extract
- 1/2 pound, crystal malt (40L)
- 2 ounces, chocolate malt
- 1/2 pound, toasted malt
- 1/2 pound, Munich malt
- 2 ounces, dextrin malt
- 2-1/2 ounces, Tettnanger hops (4.2 alpha)
- 1/2 ounce, Cascade hops (5.0 alpha)
- 3 teaspoons, gypsum
- Vierka dry lager yeast
Make up yeast starter 2 days before brewing. Grind all grains together,
dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to
bring up to protein rest temperature of 122 degrees. Set for 30 minutes.
Add 8 pints of boiling water and heat to 154 degrees. Set for at least
30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with
2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add
one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30
minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5
minutes (with Irish moss if desired). Strain and chill. Rack off trub.
Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at
42 degrees. After 18 days keg and lager an additional 17 days.
- O.G.: 1.056
- F.G.: 1.020
- Primary: 3 days
- Secondary: 15 days