What’s Brewing
Football in the Street Marzen
This recipe was inspired by the longing for football during that set of days between the Super Bowl and the first week of the next season. What better beer to represent that stretch of time than the one we brew in March and shove into a dark cave of ice for the Summer until September? In my case, my basement will have to do.
Batch size:
3 gallons
Steeping Grains:
8 oz Caramunich 50L
8 oz Belgian Biscuit 25L
4 oz Carapils 1.3L
Malt:
3 lbs Breiss Munich LME
1 lb light Pilsen DME
Hops:
.85 oz Hallertauer 4.1% AA @ 60
.15 oz Hallertauer 4.1% AA @ 20
Yeast:
Wyeast Munich Lager 2308
Adjuncts
2.5 oz maltodextrine @ 10 minutes
Stats:
OG: 1.060
FG: 1.017
ABV: 5.9%
IBU: 21
SRM: 11
What to Do:
Heat water to 155 and steep grains and oats for 30 minutes at that temperature. Remove the grains, bring wort to a boil. Remove from heat, and stir in the malt. Return to heat and when wort is at boil again add hops. With 10 minutes to go add Irish moss and maltodextrin.
Ferment at 55F until final gravity, the raise to 68 for two days of diacetyl rest. Lager at 45F for four weeks.
