Cassius Posted August 24, 2020 Share Posted August 24, 2020 Doing my first lager, as discussed here, and have decided to aim for a very basic Marzen partial mash recipe to kick things off. Apparently a more traditional Marzen will be roughly 50% Munich and 50% pale or pilsner. As I'm doing about a 50:50 grain:extract partial, my plan is to just have Light Munich (18 EBC) in the mash and then use a light dry malt extract in the fermentor. My recipe is as follows: Batch size 10L | OG 1.049 | FG 1.012 | ABV 4.9% | IBU 27.8 | EBC 16.9 1.3kg Light Munich (18 EBC) mashed for 60 minutes at 67 degrees 60 minute boil: 25g Hallertau at 60 mins, 10g Hallertau at 30 mins 0.75kg light dry malt extract W34/70 yeast Aside from general critique of the recipe, I had a couple questions: Am I good to mash light munich alone? I had read that dark munich may not have enough diastiatic power to mash alone. I'm hoping to keep the recipe simple, but just wanted to check if I should add some CaraPils or maybe even wheat dry malt extract for body and head formation. TIA, Cassius Link to comment Share on other sites More sharing options...
Hairy Posted August 24, 2020 Share Posted August 24, 2020 You can mash Munich I by itself. I have done a SMASH with Munich I with no problem. I wouldn't bother with the wheat or Carapils. But that's just me. 1 Link to comment Share on other sites More sharing options...
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