#15 Marzen

A little late to be brewing a Marzen in November, however better late than never. This was our first chance to try our new thermostat regulator...and so far so good.
The beer was in Primary fermentation between 52-58 degrees for 3+ weeks.
-Aaron

The Vitals
Name: Marzen
Source: Recipe adapted from other on-line recipes
Add-ins/ons:
OG: 1.082
FG: 1.018
ABV%: 8.4%
Bottled: 01/20/2011
Brewers: Aaron, Steve

Recipe (5-gallon Extract)
7 lbs Amber DME

1 lb Light DME

1 lb Crystal 60L Malt

2 oz Hallertauer Hops (60 minutes)

.7 oz Tettnang Hops (5 minutes)

.3 oz Tettnang Hops (End of Boil)

Yeast - Wyeast 2206 Bavarian Lager

2/3 Cup Corn Sugar for bottling

Lager Fermentation, of course.