Blue Marzen

Source: Anthony Capocelli
Recipe added: 07/16/98

This recipe has even our non beer drinker friends asking for more. It has so far won a first place ribbon int he NHC '98 contest !! I usually titrate the extract at bottling time to get the desired effect. We use whatever blueberry form is available throughout the year and I've noticed little difference ( frozen, fresh, Oregon etc.)


Recipe type: All Grain
Batch Size: 5.75 gal
Starting Gravity: 1.047
Finishing Gravity: 1.012
Time in Boil: 70 min
Primary Fermentation: 7 days 52 F
Secondary Fermentation: 20 days 40 F



Water treatment 9 gallons: Ca 57, Na 6, Mg 1, Cl 17, CO3 64, SO4 33 Mash: Strike 104, 1.05 qt/lb, rest 20' Infuse 2 qt to 122, rest 30' Infuse 3.1 qt to 140, rest 10' Decoct 1/3, bring to 150 and heat to 158 over 10' and then rest 10 ' Add back to get 158, rest till conversion Decoct 1/3 thin, bring to boil and add back to 170', rest 10 min Sparge with 2 qt/ lb, recirc first .5 gallon Collect 7 gallons, boil 70 min till approx 5.75 gallons Turn off heat, force cooled to 170F, add fruit, rest 20 min, force cool to 65F Pitch 1 quart Starter Wyeast #2178 ( I used a 24 ounce slurry from a previous Munich Dunkel) Ferment at 52 F till complete, rack to secondary, condition at 40F for 20 days Bottle with 3/4 cup corn sugar and 2 oz blueberry extract
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