Chocolate Marzen

Source: Tim Green
Recipe added: 05/25/01
Email: timgreen@ameritech.net

This recipe is rapidly becoming my favorite beer. It is a beer and chocolate lovers dream.

Specifics

Recipe type: Partial Mash
Batch Size: 5 Gallons
Starting Gravity: unknown
Finishing Gravity: unknown
Time in Boil: 60 minutes
Primary Fermentation: 2 weeks
Secondary Fermentation: 4 weeks
Additional Fermentation: Lager for 6-8 weeks

Ingredients:

1 lb. Pils Malt
1/4 lb. Vienna malt
1/4 lb. Munich maly
1/2 lb. Medium crystal malt (50° Lovibond)
4 lbs. amber DME
16 oz. milk chocolate (bars work best)
6 AAU Hallertau leaf hops (1.2 oz at 5.1 alpha acid)
4 AAU Hallertau leaf hops (0.75 oz at 5.1 alpha acid)
1 cup chocolate syrup
WYeast Bavarian lager yeast (1 pint starter)
3/4 cup corn sugar for priming
1 cup white creme de cocoa

Procedure:

Dough in grain in 2.5 gallons of cold water. Raise temperature to 130°F and hold for 20 minutes. Raise temperature to 152°F and hold for 45 minutes or until conversion is complete. Raise temperature to 170°F for mashout and sparge with 1 gallon of 180°F water. Stir in dry malt extract. Boil for 30 minutes. Add the boiling hops. Boil and additional 30 minutes and add the flavor hops. Boil 30 more minutes. Add chocolate syrup, remove from heat, cool 15 minutes. Add to fermenter along with enough chilled pre-boiled water to make 5.25 gallons. Cool to 65°F, pitch yeast. Seal and ferment for two weeks, rack to secondary and age in a cool dark place for a month. Add the creme de cocoa, prime with corn sugar. Bottle condition cold and dark for six weeks.

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