Description

This is a Community Recipe created by cuichulain

(Community Recipes are recipes that have been created by our customers who have then shared the recipe so that other customers can purchase them. Please ensure you read the Ingredients Included, and then the Method, as there might be ingredients which are not included and it is possible that the sharing customer has not checked both match or might not state what is not included.)

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Ingredients Included

Weyermann® Bohemian Pilsner Malt (2300 grams)
Weyermann® Munich Malt I (2300 grams)
Weyermann® Vienna Malt (1500 grams)
Weyermann® CaraMunich® Type 2 (200 grams)
Hallertauer Mittlefruh Pellets (70 grams)
WLP833 German Bock  (1 packs)

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Method

Beer Style (main): European Lagers
Beer Style (sub): German-Style Maerzen
Batch Size: 23
Original Gravity: 1.061
Final Gravity: 1.019
ABV %: 5.5
IBU: 22.6

THE MASH
Temperature °C: 65
Length (mins): 45
Out temp °C: 75
Out time (mins): 10

THE BOIL
Boil time (mins): 90

Additions and timing:

20g (9IBU) Hallertau Mittelfrueh 90 mins
25 (8.2IBU) Hallertau Mittelfrueh 30 mins
25 (5.3IBU) Hallertau Mittelfrueh 15 mins
Irish Moss 15 mins

Secondary additions and timing:

None. If possible, avoid all air ingress, and transfer under carbon dioxide

Yeast: WLP820 Ocktoberfest/Marzen Lager
Fermentation temperature/steps: Pitch at 9° Allow to rise to 12° over ~4 days Cold crash at terminal gravity and lager for at least 6 weeks

Comments: