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Märzen recipe kit 20 l
3 recensioner
472.27 SEK
Balanced lager with malty notes and herbal hops
Description
Article no.: 597353
Recipe kit with crushed malt for brewing 20 liters of lager beer.
In Bavaria, the last lager beers of the brewing season were traditionally brewed lwhile it was still cold in the month of March (“Märzen” in German). This lager beer is dominated by a bready and nutty maltiness with a hint of dried fruits, balanced by a mild bitterness and herbal hoppy aromas.
The yeast Saflager S-189 suits the beer style well and the beer is best fermented cool (12 - 14 °C) for about 3 weeks, followed by some additional cold lagering.
Recipe and instructions (for download)
This recipe kit contains:
Alcohol: 5.8 % vol
Colour: 17 °EBC
Bitterness: 25 IBU
For improved beer clarity, we recommend using finings in the wort boil. Protafloc attracts haze-forming particles and settles out during chilling, making it easier to separate it from the clear wort. This results in a beer with less haze.
Import the recipe to your brewing software (BeerXML-file compatible with BeerSmith, Brewfather and others). To download the file: click on the file name and let it open in a preview window. Download the xml-file from the preview window.
In Bavaria, the last lager beers of the brewing season were traditionally brewed lwhile it was still cold in the month of March (“Märzen” in German). This lager beer is dominated by a bready and nutty maltiness with a hint of dried fruits, balanced by a mild bitterness and herbal hoppy aromas.
The yeast Saflager S-189 suits the beer style well and the beer is best fermented cool (12 - 14 °C) for about 3 weeks, followed by some additional cold lagering.
Recipe and instructions (for download)
This recipe kit contains:
- Malt (5.25 kg): Pilsner malt, Munich malt type 1, Munich malt type 2 and CaraRed® from Weyermann®
- Hops: Magnum and Hallertauer Mittelfrüh
- Yeast: 2 sachets Saflager S-189 (Fermentis)
Alcohol: 5.8 % vol
Colour: 17 °EBC
Bitterness: 25 IBU
For improved beer clarity, we recommend using finings in the wort boil. Protafloc attracts haze-forming particles and settles out during chilling, making it easier to separate it from the clear wort. This results in a beer with less haze.
Import the recipe to your brewing software (BeerXML-file compatible with BeerSmith, Brewfather and others). To download the file: click on the file name and let it open in a preview window. Download the xml-file from the preview window.
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Description
Article no.: 597353
Recipe kit with crushed malt for brewing 20 liters of lager beer.
In Bavaria, the last lager beers of the brewing season were traditionally brewed lwhile it was still cold in the month of March (“Märzen” in German). This lager beer is dominated by a bready and nutty maltiness with a hint of dried fruits, balanced by a mild bitterness and herbal hoppy aromas.
The yeast Saflager S-189 suits the beer style well and the beer is best fermented cool (12 - 14 °C) for about 3 weeks, followed by some additional cold lagering.
Recipe and instructions (for download)
This recipe kit contains:
Alcohol: 5.8 % vol
Colour: 17 °EBC
Bitterness: 25 IBU
For improved beer clarity, we recommend using finings in the wort boil. Protafloc attracts haze-forming particles and settles out during chilling, making it easier to separate it from the clear wort. This results in a beer with less haze.
Import the recipe to your brewing software (BeerXML-file compatible with BeerSmith, Brewfather and others). To download the file: click on the file name and let it open in a preview window. Download the xml-file from the preview window.
In Bavaria, the last lager beers of the brewing season were traditionally brewed lwhile it was still cold in the month of March (“Märzen” in German). This lager beer is dominated by a bready and nutty maltiness with a hint of dried fruits, balanced by a mild bitterness and herbal hoppy aromas.
The yeast Saflager S-189 suits the beer style well and the beer is best fermented cool (12 - 14 °C) for about 3 weeks, followed by some additional cold lagering.
Recipe and instructions (for download)
This recipe kit contains:
- Malt (5.25 kg): Pilsner malt, Munich malt type 1, Munich malt type 2 and CaraRed® from Weyermann®
- Hops: Magnum and Hallertauer Mittelfrüh
- Yeast: 2 sachets Saflager S-189 (Fermentis)
Alcohol: 5.8 % vol
Colour: 17 °EBC
Bitterness: 25 IBU
For improved beer clarity, we recommend using finings in the wort boil. Protafloc attracts haze-forming particles and settles out during chilling, making it easier to separate it from the clear wort. This results in a beer with less haze.
Import the recipe to your brewing software (BeerXML-file compatible with BeerSmith, Brewfather and others). To download the file: click on the file name and let it open in a preview window. Download the xml-file from the preview window.
Recensioner
Baserat på 3 betyg3 betyg
| 5 | ☆ | |
| 4 | ☆ | |
| 3 | ☆ | |
| 2 | ☆ | |
| 1 | ☆ |
Recensioner (3)
Recensioner (3)
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JW
•
Jäste vid 16º och hade utmärkt resultat. Endast avsmakad ung och olagrad ännu men når redan 5:an.
PB
•
C
•
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