GB Märzen NHC07
Category 3: European Amber Lager Gold Medal Sponsored by How to Brew by John Palmer "GB Märzen" Oktoberfest Marzen Ingredients for 6 U.S. gallons (22.7 L) 10.0 lb (4.88 kg) Belgian pale malt 1.5 lb (0.68 kg) TF Munich malt 0.75 lb (340 g) caramel Munich malt 0.25 oz (7 g) Horizon pellet hops, 12% alpha acid (60 min.) 1.0 oz (28 g) Hersbrucker pellet hops, 4% alpha acid (30 min.) 1.0 oz (28 g) Hallertauer pellet hops, 4% alpha acid (15 min.) White Labs WLP 830 German lager yeast Forced CO2 to carbonate (2.5 vol.) Original Specific Gravity: 1.051 Final Specific Gravity: 1.014 Boiling Time: 90 minutes Primary Fermentation: 30 days at 52° F (11° C) in glass Secondary Fermentation: 180 days at 34° F (1° C) in steel Directions Mash grains at 152° F (67° C) for 60 minutes. Judges' Comments "Initial sweetness that fades to a dry finish." "I would pay money for this beer."
Jason Green, Reno, NV, Oktoberfest/Märzen, Washoe Zephyr Zymurgists