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Marzen partial advice


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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:

  1. Am I good to mash light munich alone? I had read that dark munich may not have enough diastiatic power to mash alone.
  2. 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

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