My Favorite Marzen
5 gallons; OG = 1.055 to 1.058; FG = 1.012 to 1.015
- 1 lb. toasted and cracked lager malt
- 0.5 lb. Munich malt
- 0.5 lb. chocolate malt
- 3 lbs. unhopped amber dry malt extract
- 6 lbs. unhopped amber extract syrup
- 2 oz. Hallertauer hop pellets
- 1 oz. Spalter pellets
- 1 oz. Mt. Hood pellets
- 11.5 g. Edme ale yeast
Step by Step:
Toast lager malt in a 350° F oven for 10 minutes. Crack all three malts and add them to 2.5 gallons cold water (in grain bags), steeping while bringing the water to 170° F. Remove grains to a colander suspended over your fermenter, and sparge with 2 quarts preboiled 170° F water. Add unhopped amber dry malt extract (reserving 1 cup for priming) and unhopped amber extract syrup to the kettle, stirring to avoid scorching.
Bring up to a full boil and add Hallertauer pellets. Boil for 30 minutes. Add Spalter pellets and boil an additional 15. Remove from heat. Pour into sanitized fermenter, add 3 gallons cold water and Mt. Hood pellets. Let cool. Pitch the yeast. When wort hits 75° F, seal and ferment as usual. Rack after five days, let settle six more. Bottle, priming with reserved dry malt extract. Age cool (45° to 50° F) for four weeks or more.