Milk Chocolate Marzen

Milk Chocolate Marzen

(5 gallons/19 L, extract with grains)
OG = 1.055  FG = 1.020
IBU = 35  SRM = 10  ABV = 4.7%

Ingredients
8 oz. (0.23 kg) medium crystal malt (50° L)
5.5 lbs. (2 kg) Munich dried malt extract
8 oz. (0.23 kg) lactose sugar
5 oz. (142 g) unsweetened cocoa powder
1/2 cup fat free chocolate syrup (0 min.)
6 AAU Perle hops (60 min.) (0.75 oz./21 g at 8% alpha acids)
4 AAU Spalter hops (30 min.) (1 oz./28 g at 4% alpha acids)
White Labs WLP820 (Oktoberfest/Märzen Lager) or Wyeast 2206 (Bavarian Lager) or Mangrove Jack’s M76 (Bavarian Lager) yeast
3/4 cup corn sugar for priming

Step by Step
Steep the crystal malts in 3 gallons (11 L) of cold water. Gradually raise heat to 170 °F (77 °C). Remove grains and rinse them back into the pot with 1 gallon (4 L) hot water. Stir in dried malt extract, lactose, and cocoa powder, bring to boil. Add Perle hops. Boil 30 minutes, add Spalter hops. Boil 30 minutes. Remove from heat and stir in the chocolate syrup. Stir to create a whirlpool and let settle for 15 minutes. Chill the wort.

Add to fermenter along with enough water to make 5.25 gallons (20 L). Cool to 65 °F (18 °C), pitch yeast. Seal and ferment for two weeks at 55 °F (13 °C), rack to secondary and age at 45 °F (7 °C) for a month. Keg or prime with corn sugar and bottle.