Midwest Maerzen

Stock # HBS006

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Ingredients:

• 2 x 3.3-pound cans Bierkellar Light Liquid Malt Extract
• ¼ -pound Chocolate malt
• ½ -pound 20L Crystal malt
• 1½-ounce Hallertauer hops (bittering)
• ½-ounce Hallertauer hops (aroma)
• ¼-tsp. Irish moss powder
• 2 pkts (14 grams) Superior lager yeast (recommended liquid yeast: White Labs WLLP820 – Octoberfest Lager)
• 1 muslin grain bag
• 1 muslin hops bag

Procedure:

Crack the grains, and place them in 1½ gallons of cold water. Set the heat at medium, and slowly raise to a boil. When boiling starts, remove the grains and add the liquid malt extract and the bittering hops. Set the timer for 40 minutes. With 15 minutes remaining, add the Irish moss. With 2-3 minutes remaining, add the aroma hops.

Add 3 gallons of pre-chilled water to a clean and sterilized fermenter. Strain the wort into the fermenter, and add cold water to bring up to 5¼ gallons. Add the yeast when the temperature falls below 80 degrees Fahrenheit. Ferment at 60-70 degrees Fahrenheit for 2 to 3 weeks, or until bubbling stops. Siphon the beer into a second clean and sterilized (glass) carboy and let age at 40-45 degrees for 2 to 3 months before bottling.

O.G. 1.050-1.055 Alcohol Content: ~ 5.6%

F.G. 1.008-1.010