Tuesday, April 5, 2011

Traditional Maerzen

I have been slacking over the last few weeks.  There have been quite a few things going on recently during my brewing weekends so, I kept having to delay my plans.  Because of this, I don't think I will have enough time to brew the Imperial IPA before I have to start working on my wedding beers.  I still want to get a full 5 gallon back in before that happens so what I decided I am going to do is brew a Maerzen and let it lager in the basement in a carboy over the summer.

Just like all of my 5 gallon batches, this will be a partial mash recipe.  But instead of using only around 3 lbs of grain, I try to stick to 3 lbs of malt extract and the rest grains.  The majority of my grains will be Munich malt, followed by dextrine malt, caraMunich, caraAmber, and some lighter colored crystal malt.  My hops that I will be using will be traditional German hops, Tettnanger and Hallertau.  The lager yeast that I will be using will be WYeast 2308, Munich lager.

On Deck: Maerzen (4/12)
Primary: Mango Habanero Wit
Secondary: Chili Lime Pilsner
Conditioning: Belgian Blonde, Chocolate Chipotle Rauchbier
Total for 2011: 29 Gallons