Wonderwoman
Regular.
Does this recipe for a Märzen make sense to you?
I adjusted it to what I have in the cupboard, to be honest. For example, I use the Hallertauer Blanc (aroma hops 9.3) as bittering, because I've got them and need to use them up really lol and I haven't got Perle, which seem to have a similar AA. Does that work?
Also, it would appear that I ordered the wrong Munich malt - mine never said if it was light or dark and has only got an EBC of 5-10. So I added some carawheat into the mix, for the colour mainly and some maltier taste. Obviously it is wheat not barley so not sure it makes sense?
As mashing I was thinking about following the original recipes programm at:
starting 60ð
1. rest at 57ð (10 mins)
2. rest at 63ð (45 mins)
3. rest at 73ð (20 mins)
then finishing at 78ðC
I have no idea whether the efficiency etc is appropriate - I used a different recipe and adjusted it to a smaller batch and my ingredients. I am not sure how much I will loose due to evaporation etc and if that makes any sense.
I have Bohemian Lager yeast for this, although the original recipe uses nottingham ale yeast - and since my wheat beer was incredibly yeasty with one sachet for 12l batch, I do wonder whether I should just use half a sachet for this lager? Contrary to what you usually do with wheat beer, it actually taste better if you do NOT swirl the bottle to get all the yeast into the glass.
I adjusted it to what I have in the cupboard, to be honest. For example, I use the Hallertauer Blanc (aroma hops 9.3) as bittering, because I've got them and need to use them up really lol and I haven't got Perle, which seem to have a similar AA. Does that work?
Also, it would appear that I ordered the wrong Munich malt - mine never said if it was light or dark and has only got an EBC of 5-10. So I added some carawheat into the mix, for the colour mainly and some maltier taste. Obviously it is wheat not barley so not sure it makes sense?
As mashing I was thinking about following the original recipes programm at:
starting 60ð
1. rest at 57ð (10 mins)
2. rest at 63ð (45 mins)
3. rest at 73ð (20 mins)
then finishing at 78ðC
I have no idea whether the efficiency etc is appropriate - I used a different recipe and adjusted it to a smaller batch and my ingredients. I am not sure how much I will loose due to evaporation etc and if that makes any sense.
I have Bohemian Lager yeast for this, although the original recipe uses nottingham ale yeast - and since my wheat beer was incredibly yeasty with one sachet for 12l batch, I do wonder whether I should just use half a sachet for this lager? Contrary to what you usually do with wheat beer, it actually taste better if you do NOT swirl the bottle to get all the yeast into the glass.
Last edited:
