Maerzen NHC 2010

Category 3: European Amber Lager

145 Entries

Sponsored by How to Brew by John Palmer

Mark Schoppe, Austin, Texas, Austin Zealots

Gold Medal

"Maerzen"

Oktoberfest/Marzen

Ingredients for 5.5 U.S. gallons (20.82 L)

10.0 lb (4.54 kg) Vienna malt

4.0 oz (113 g) Munich malt

4.0 oz (113 g) dextrin malt

4.0 oz (113 g) melanoidin malt

4.0 oz (113 g) acid malt

0.5 oz (14 g) Centennial whole hops, 11.3% alpha acid (FWH)

0.5 oz (14 g) Hallertau pellet hops, 3.9% alpha acid (15 min)

0.5 oz (14 g) Hallertau pellet hops, 3.9% alpha acid (5 min)

1 tablet Whirlfloc

White Labs WLP833 German Bock lager yeast starter

2.8 vol forced CO2 to carbonate

Original Specific Gravity: 1.058

Final Specific Gravity: 1.014

ABV (%): 5.8

IBUs: 21

SRM: 6

Boiling Time: 105 minutes

Primary Fermentation: 14 days at 50° F (10° C)

Secondary Fermentation: 6 weeks at 35° F (2° C)

Directions

Infusion mash for 90 minutes at 152° F (67° C). Add first hops during runoff to kettle and boil for 105 minutes.

Runners-Up

Gold Medal: Damon Lewis, Orlando Guerra, Carrollton, TX, Vienna Lager, North Texas Homebrewers Association

Bronze Medal: Virg Redman, Vacaville, CA, Oktoberfest/Märzen