The Malt Monster

In my quest for more malt I tried this brew – and I love it! I think it’s mostly a Märzen style, or perhaps a kind of Maibock, but it is delicious. Very malt forward but easy to drink too.

Pre-Boil Gravity: 1.046 SG
Original Gravity: 1.049 SG
Final Gravity: 1.011 SG
ABV: 5.0 %
IBU: 25 IBU
Colour: 15 EBC
BU:GU Ratio: 0.5

Mash water: 20L
Sparge water: 13L

Grain:

2.5 kg (43.5%) German Vienna Malt
2.5 kg (43.5%) German Munich Malt
500 g (9%) German Dark Munich Malt
250 g (4%) German Melanoidin Malt

Hops:

60 g Hallertauer Mittlefruh 3.0 %  (23 IBU) @ 60 Min
20 g Hallertauer Mittlefruh 3.0 %  @ 10 Min

I used Gordon Strong’s “round trip” mash schedule for this brew. Basically you mash in at 67°C,  let the mash cool down to 60°C, then you slowly bring the mash back up to 77°C, recirculating the whole time. I used the 500W (the lower switch set to mash setting) element to do the slow heating. Worked like a charm. The idea is to end up with a hugely fermentable wort – I wanted this beer to be dry.

Sparge and boil for 90 mins – the longer boil is required to stop DMS in the beer (mmmm cooked corn…)

Ferment at 12°C with Fermentis S-183 (Swiss Lager).

Use Marshall Schott’s Quick Lager schedule on your upgraded STC-1000, or give it a week and a half (or until a gravity measurement shows that you’re halfway to your final gravity). Slowly raise the temperature over 5 days until you hit 18°C to fix any diacetyl and to finish nice and dry. Leave it for 3 days at 18°C then slowly bring the beer back to 0–1°C and hold for 3 days. This should drop the beer clear and yield a crisp, dry lager with a strong malty flavour.

The lagering process comes from the rather excellent Brulosophy blog. I know it’s not a traditional lagering technique, but it works superbly. I add 1 tsp of gelatine when the beer hits 10°C on it’s way down. This helps to clear to near commercial levels. Carb to 2.5 volumes and enjoy!

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