5 Gallon; OG = 1.060; FG = 1.012
- 14 lbs. DeWolf-Cosyns pilsner malt
- 1.75 lbs. D-C cara-Vienne malt
- 0.75 lbs. D-C cara-Munich malt
- 0.75 oz. Tettnanger hops (4% alpha), 0.25 for 90 min., 0.5 oz. for 75 min.
- 1.5 oz. Mt. Hood hops (3.2% alpha), for 60 min.
- 0.75 oz. Saaz (3% alpha), for 30 min.
- 1.5 tsp. rehydrated Irish moss
- 4- to 5-qt. starter of Wyeast 2206 or GW Kent L32
One of the side benefits of this procedure is that you don't need to heat sparge water Ñ ergo, no second kettle. If you have a direct-heated mashtun, you can simply add the total volume of water (about 1.25 to 1.5 quarts per pound of malt). I use a primitive camp-cooler system and add water twice, for a two-step infusion.
Cover the false bottom of the mash tun with 140° F water and then add the crushed grain and more water, stirring thoroughly so that all the grain is moistened and there are no lumps. Some form of paddle works much better at this than a spoon, but use what you have. About 4.25 gallons, total, brought my mash to 130° F. You may need to make adjustments in your own system, but this should be close. Put another three gallons on to boil, and let the mash rest for 30 minutes.
Carefully stir the boiling water into the mash. This should raise the mash temperature to about 152° F. Hold for 60 minutes or until an iodine starch test is negative. Slowly run all the liquid out of the mash tun and into the kettle. I run off into gallon jugs, then transfer to the kettle. It's not a perfect solution, but it does allow me to keep track of volume. (At this point, you can sparge the grain and collect the wort for "small" beer. Frankly, the notion has never held any appeal for me; I like my beers "big.")
After the first gallon has been added to the kettle, add the first hops (0.25 oz. Tettnanger). When the bottom of the kettle is well covered with wort, start the heat and bring to a boil as you continue to add wort. Using tap water, bring the total volume to six to 6.5 gallons (or 11.5 gallons for a 10-gallon batch). Boil vigorously for 15 minutes and add the remaining Tettnanger. Boil 15 more minutes and add the Mt. Hood hops. Boil 30 more minutes and add Irish moss and Saaz hops. Total boil is 90 minutes. Cool.
Chill the wort to 45° to 50° F, aerate thoroughly, and pitch the yeast. Transfer the fermenter to refrigeration and hold at 42° to 45° F for primary fermentation (10 to 14 days).
There are two distinct possibilities for lagering Märzenbier. You can create excellent beer by holding the beer for six to eight weeks. Allow the beer to finish out, then reduce the temperature to 34° to 36° F for the duration of the lagering period. Don't serve it at that temperature, of course!
The classic Märzenbier process calls for a six- to eight-month lagering period. If you have the patience to try this, transfer the beer to a lagering vessel (another keg) when the specific gravity has dropped to about 1.020. Lower the temperature to 33° F and hold for half a year.