Ingredients with Measurements:
- 8 lbs. German Pilsner malt
- 1 lb. Munich malt
- 1 lb. Vienna malt
- 0.5 lb. CaraMunich malt
- 0.25 lb. Melanoidin malt
- 1 oz. Hallertau Mittelfrüh hops (60 minutes)
- 0.5 oz. Hallertau Mittelfrüh hops (15 minutes)
- 1 tsp. Irish moss (15 minutes)
- 1 package of German lager yeast
- 5 gallons of water
- 1 cup of corn sugar (for priming)
Special equipment needed:
- Mash tun
- Boil kettle
- Fermenter
- Airlock
- Thermometer
- Hydrometer
- Bottling bucket
- Bottles or keg
Step-by-step instructions:
1. Heat 3 gallons of water to 165°F in the mash tun.
2. Add the grains and stir until the temperature reaches 152°F.
3. Let the mash rest for 60 minutes.
4. Heat 3 gallons of water to 170°F and sparge the grains.
5. Collect the wort in the boil kettle and bring to a boil.
6. Add the 1 oz. of Hallertau Mittelfrüh hops and boil for 45 minutes.
7. Add the 0.5 oz. of Hallertau Mittelfrüh hops and Irish moss and boil for 15 minutes.
8. Cool the wort to 50°F and transfer to the fermenter.
9. Pitch the yeast and ferment at 50°F for 2 weeks.
10. Transfer to a secondary fermenter and lager at 35°F for 4 weeks.
11. Prime with corn sugar and bottle or keg.
- Time:
Preparation time: 3 hours
- Cooking time: 1 hour and 15 minutes
- Fermentation time: 6 weeks
Temperature:
- Mash temperature: 152°F
- Boiling temperature: 212°F
- Fermentation temperature: 50°F (primary) and 35°F (secondary)
Serving size:
- Makes 5 gallons of beer
- Serving size: 12 oz.
Nutritional information:
- Calories: 150 per serving
- Carbohydrates: 12 g
- Protein: 2 g
- Fat: 0 g
Substitutions for ingredients:
- German Pilsner malt can be substituted with American 2-row malt.
- Hallertau Mittelfrüh hops can be substituted with other German noble hops.
- Munich malt can be substituted with Vienna malt.
Variations:
- Add 1 lb. of honey for a honey Helles Marzen.
- Use a different lager yeast for a different flavor profile.
Tips and tricks:
- Use a pH meter to ensure proper mash pH.
- Oxygenate the wort before pitching the yeast.
- Use a blow-off tube during the first few days of fermentation to prevent a blowout.
Storage instructions:
- Store in a cool, dark place.
- Can be stored for up to 6 months.
Reheating instructions:
- Serve cold.
Presentation ideas:
- Serve in a pint glass.
- Garnish with a slice of lemon.
Garnishes:
- Lemon slice
Pairings:
- German sausages
- Soft pretzels
- Sauerkraut
Suggested side dishes:
- German potato salad
- Spaetzle
- Red cabbage
Troubleshooting advice:
- If the beer is too sweet, let it ferment longer.
- If the beer is too bitter, reduce the amount of hops.
Food safety advice:
- Sanitize all equipment before use.
- Use a food-grade sanitizer.
Food history:
- Helles Marzen is a traditional German beer style that originated in Bavaria.
Flavor profiles:
- Helles Marzen has a malty, slightly sweet flavor with a mild hop bitterness.
Serving suggestions:
- Serve cold in a pint glass.
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Region: German