The Alchemist's Shack

I have but one thing to say about the whole india-pakistan situation: nothing ever happens, but it would be quite funny if something did

since, as a true distiller, i mostly care about sugar conversion which just means holding at around 65°C, ill be blindly following what it said on the recipe and trusting that theres a purpose behind it

Is that very specific temperature control really necessary? no idea honestly

honestly you can reduce the hops to about half of whats in the recipe if you prefer less hoppy beer, though this one honestly isnt overly hoppy

I never did post the recipe for it so might as well do it now for 20L märzen beer: 4.2kg pilsner malt 0.5kg caramünch 46g saaz (CZ) hops (3.6%) for bittering hops 46g saaz (CZ) hops (3.6%) for aroma hops s23 lager yeast Heat 13±1L water to 35°C and mash in Heat to 55°C and keep it there for 15 minutes for the protein rest Heat to 64°C and keep it there for 35 minutes for the maltose rest Heat to 72°C for 20 minutes for the final sugar conversion Heat to 78°C for the clarifying rest Mash out and sparge with roughly 20L hot water Then boil the wort for 90 minutes (you can shorten this a bit, just need to get the total volume down to 20L and boil the hops), add the bittering hops in at the start and the aroma hops 15 minutes before the end (or if you dont have a wort chiller to cool it down with, put the aroma hops in at flameout) Let the wort cool and pitch the yeast once its at around 20°C Starting gravity is around 1050 After fermentation has finished, bottle the beer and add 5g/Liter of sugar so it can carbonate, then let it bottle condition for around 3 weeks I highly suggest filtering the wort after it has first cooled down and after its done fermenting, a cheesecloth works just fine, put it in some boiling water beforehand to sanitize it