Crown King Fest-Marzen
Source: Russ Schreiber
Recipe added: 01/23/00
Crown King is an old ghost town in the Bradshaw mountains here in Arizona. I can just imagine this malty German beer being brewed by the towns German population around the turn of the century.(1900)
Recipe type: All Grain
Batch Size: 5 US Gallons
Starting Gravity: 1.057
Finishing Gravity: 1.017
Time in Boil: 90 minutes
Primary Fermentation: 14 days @ 50F in plastic
Secondary Fermentation: 21 days @ 34F in glass
- 9.5 lbs. Schreier Pilsen Malt
- 9 oz. Cara-Pils Dextrine Malt
- 12 oz. Cara-Munich Malt
- 1.5 lbs Munich Malt
- 2 oz. Crystal 60L
- 2 oz. Crystal 20L
- 30g. Tettnanger(4.3%) hop pellets- 90 minutes
- 8 g. Hersbrucker(4.3%) hop pellets- 15 minutes
- .5 tsp. sea salt (added to boil)
- 1 tps. gypsum (added to mash water)
- .5 tsp. irish moss- 15 minutes
- 1 qt. Wyeast 2206 starter
Add 3.25 +/- gallons of 171F water to the crushed grains and stabilise at 150-153F. After 60 minute rest, add 2.00 +/- gallons of boiling water to bring mash up to 170F. After 15 minute rest at 170F, start sparging with 2.5 gallons of 170F water.
Add Boiling hops at beginning of 90 minute boil, add flavor hops and irish moss the last 15 minutes of boil. Force cool and add boiled cooled water to make 5 gallons wort.
Ferment, Lager and Enjoy!
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