This is a dark malty and smoky all-grain lager. The smoke flavor comes from grains roasted over beechwood. We used Weyermann smoked malt for our smoked marzen.
We were inspired by a commercial version of this beer from Germany: “Aecht Schlenkerla Rauchbier Märzen”.
White Labs German Lager yeast (WLP 830) was used for this smoked lager. The strain is one of the most widely used lager strains in the world. It is used to produce clean and crisp lagers and we used it to maintain a German lager character in the beer.
Hedgebrau Smoked Märzen
Recipe Details
| Batch Size |
Boil Time |
IBU |
SRM |
Est. OG |
Est. FG |
ABV |
| 5 gal |
90 min |
29.2 IBUs |
18.9590258 |
1.054 |
1.014 |
5.2 % |
|
Actuals |
1.05 |
1.015 |
4.6 % |
Fermentables
| Name |
Amount |
% |
| Pilsner (2 Row) Ger |
4 lbs |
39.02 |
| Munich Malt |
2 lbs |
19.51 |
| Smoked Malt |
2 lbs |
19.51 |
| Caramunich Malt |
1 lbs |
9.76 |
| Cara-Pils/Dextrine |
8 oz |
4.88 |
| Vienna Malt |
8 oz |
4.88 |
| Carafa III |
4 oz |
2.44 |
Hops
| Name |
Amount |
Time |
Use |
Form |
Alpha % |
| Hallertauer |
1 oz |
60 min |
Boil |
Pellet |
4.8 |
| Hallertauer |
1 oz |
30 min |
Boil |
Pellet |
4.8 |
Miscs
| Name |
Amount |
Time |
Use |
Type |
| Irish Moss |
0.25 tsp |
10 min |
Boil |
Fining |
Yeast
| Name |
Lab |
Attenuation |
Temperature |
| German Lager (WLP830) |
White Labs |
77% |
50°F - 55°F |
Mash
| Step |
Temperature |
Time |
| Protein Rest |
122°F |
30 min |
| Saccharification |
156°F |
30 min |
| Mash Out |
170°F |
10 min |
Fermentation
| Step |
Time |
Temperature |
| Primary |
14 days |
54°F |
| Secondary |
3 days |
62°F |
| Aging |
30 days |
59°F |
Notes
| Weyermann smoked malt. Bottled a few to see how it ages. |
Related
