Munich Festbier (Märzen)

Directions

Brew Steps

1. Mill the grains
2. Add them to 6.19 gallons of heated water, stirring well. Hold the grain and water mixture at 149°F for 60 minutes.
3. Rinse the grains with approximately 1.99 gallons of hot water. Collect about 7.3 gallons of liquid in the kettle.
4. Remove grains and bring to boil – watch out for a boil over.
5. Boil for 60 minutes. Add Hallertauer Mittelfrüh when the boil begins, Whirlfloc with 5 minutes remaining, and Saaz in last 1 minute.
6. Stop the boil and remove the hops.
7. Critical – Keep everything sanitary and sealed from this point!
8. Cool the wort to 48°–58°F

Ferment Steps

1. Check temperature is 48°–58°F
2. Transfer to fermenter
3. Take Original Gravity reading with a hydrometer
4. Add yeast (and Clarity Firm if using)
5. Seal and Seat the Air Lock
6. Allow to ferment (approximately 10–14 days)
7. Take Final Gravity reading with a hydrometer to confirm it is done
8. Determine %ABV

Package Steps

1. Transfer to a keg and add CO₂, or bottle using priming sugar.
2. Best to store 4–6 months to allow full maturity (lagering)
3. At end of lagering – open – pour – enjoy

From the Dahoam1516 recipe collection · Hans Diehl