Estas seis recetas de märzen han sido ganadoras de al menos una medalla de oro en en NHC (National Homebrewer Competition) de los EEUU y queremos que sirvan como complemento del libro Vienna, Märzen, Oktoberfest, del que ya hablamos en otra ocasión como fuente de conocimiento, para crear vuestra propia receta de märzen para el concurso cervecero que organiza la ACCE.
Recetas de Märzen ganadoras
2014 – Rodtoberfest
Ingredientes para 20,82L 10.0 lbs (4.5 Kg) Wyermann Vienna malt 3.5 lbs (1.6 kg) Wyermann Munich II malt 0.3 lbs (0.14 kg) Wyermann acid malt 1.0 oz (28 gr) Hallertau Perle pellets @ 60 min WLP833 German Bock lager yeast 1/2 tablet Whirfloc 1 tsp Wyeast yeast nutrient CO2: 2.5 vol 1 tsp gelatin in secondary Original Specific Gravity: 1.056 Final Specific Gravity: 1.012 Boil Time: 60 minutes Primary Fermentation : 10 days at 48 F (8.8° C) Secondary Fermentation: 7 days at 58 F (14.4° C) Tertiary Fermentation: 60 days at 30 F (-1° C) Directions: Water was 75% RO, 25% Plainfield tap water. Used a modified Hochkurz decoction mash. Rest 60 minutes at 146 F (63° C), pulled 10 qts thick dection, added to bowl inside of pressure cooker, heated to 15 psi for 20 minutes, let cool naturally, added back to main mash to rest at 155 F (68° C) for 30 minutes. Mashed and aprged with 3 g calcium chloride and 1 g gypsum; sparge water acidified with 2 ml lactic acid.
2013 – A Festbier for the Rest of Us
Ingredientes para 22.71 L 5.0 lb (2.27 kg) Weyermann floor malted Bohemian Pilsner malt 4.0 lb (1.81 kg) Weyermann 5-7° L Munich malt 3.0 lb (1.59 kg) Weyermann 3.5° L Vienna malt 0.25 oz (7 g) Millennium pellet hops, 16.8% a.a. (FWH) 0.75 oz (21 g) Tettnanger pellet hops, 4.8% a.a. (30 min) 0.5 oz (14 g) Tettnanger pellet hops, 4.8% a.a. (10 min) Wyeast 2633 Oktoberfest Blend lager yeast (1600 mL starter) 1 Tbs. yeast nutrient 1 Tbs. Irish moss Carbon filtered Antioch, Calif. tap water Force carbonated Original Specific Gravity: 1.056 Final Specific Gravity: 1.014 Boil Time: 90 minutes IBUs: 24.6 SRM: 7 Primary Fermentation: 2 weeks at 50° F (10° C) Diacetyl Rest: 2 days at 68° F (20° C). Lower temp 2°/day to 34° F (1° C). Secondary fermentation: 3 months at 34° F (1° C) Directions Single decoction mash: “Initial strike temperature 120° F (49° C) with 3 gallons water at 130° F (54° C). Raise temperature to 140° F (60˚ C) with 1.5 gallons water at 212° F (100° C). Pull 4 quarts (3.78 L) of thick mash to second pot. Raise decoction to 154° F (68° C) for 15 minutes with heat, then raise temperature to boil for 20 minutes. Combine decoction with main mash, which is now at a temperature of 136° F (58° C). Resulting temperature of combined mash is 150° F (66° C). Raise temperature with heat to 154° F (68° C) for 15 minutes. Raise temperature with heat to 156° F (69° C) for 15 minutes. Raise temperature with heat to 168° F (76° C) for 5 minutes and mash out. Sparge with 6 gallons (22.71 L) 168° F (76° C) water.”
2010 – Maerzen
Ingredientess para 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.
2009 Oktoberfest Hallertau
Ingredientes para 22.71L 7.0 lb (3.18 kg) Durst pils malt 4.0 lb (1.81 kg) light Munich malt 1.0 lb (0.45 kg) dark Munich malt 0.5 lb (227 g) caramel Munich malt 0.5 lb (227 g) 40L crystal malt 2.0 oz (57 g) Hallertau pellet hops, 3.3% alpha acid (60 min.) 1.0 oz (28 g) Hallertau pellet hops, 3.0% alpha acid (30 min.) 1.0 oz (28 g) Hallertau pellet hops, 3.0% alpha acid (15 min.) White Labs WLP 820 Oktoberfest lager yeast (2 L starter) 2.4 vol forced CO2 to carbonate Original Specific Gravity: 1.057 Final Specific Gravity: 1.015 Boiling time: 90 minutes Primary Fermentation: 40 days at 52° F (11° C) Secondary Fermentation: 21 days at 32° F (0° C) Directions Mash grains at 151° F (66° C) for 80 minutes. Mash out at 161° F (72° C) for 5 minutes. Judges’ Comments “Excellent beer! Nice malt presentation.” “Very malty—just enough hops to balance the maltiness. Very nice example of the style.” “Slight ester. Nice, rich, toasty malt. A bit too hoppy and fruity. Nice malt!”
2007 – GB Märzen
Ingredientes para 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."
2006 – Oface Ofest
Ingredients for 10 U.S. gallons (37.8 liters) 22.5 lb (10.2 kg) U.S. Vienna malt 0.75 oz (21 g) Magnum whole hops, 14% alpha acid (60 min.) White Labs WLP 833 German Bock lager yeast Forced CO2 to carbonate Original Specific Gravity: 1.056 Final Specific Gravity: [Unknown] Boiling Time: 180 minutes Directions Employ a triple-decoction mash with rests at 95° F (35° C), 110° F (43° C), 144° F (62° C), 158° F (70° C) and 165° F (74° C). Judges' Comments "I liked this beer. Bold malt with good balance in the hops. Very slight oxidation." "Overall a good example of style. Flavor hops could be reduced-too much hop flavor for style. Slightly acidic finish."
Estas recetas de märzen han sido sacadas de la web de la American Homebrewers Association (AHA) y creemos que son una buena base para que os animéis clonarlas o a crear vuestra propia versión para participar en el concurso ACCE2016.
¿Habéis probado ya a clonar alguna? ¿Cual fué vuestra experiencia?