Dan’s MärzenOdin’s Beard Baltic PorterAndrew’s Grodziskie

Name: Dan’s MärzenOdin’s Beard Baltic PorterAndrew’s Grodziskie
Ingredients: 6.5 lb (3 kg) Pilsner malt; 5.0 lb (2.3 kg) light Munich malt; 0.33 lb (150 g) Caramunich® malt; 1.1 oz (31 g) Hallertauer, 5% a.a., whole hops (60 min); 0.4 oz (11 g) Hallertauer, 5% a.a., whole hops (10 min); Wyeast 2124 or WLP830 yeast (Weihenstephan 34/70)

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Dan’s MärzenOdin’s Beard Baltic PorterAndrew’s Grodziskie

Ingredients

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6.5 lb (3 kg) Pilsner malt5.0 lb (2.3 kg) light Munich malt0.33 lb (150 g) Caramunich® malt1.1 oz (31 g) Hallertauer, 5% a.a., whole hops (60 min)0.4 oz (11 g) Hallertauer, 5% a.a., whole hops (10 min)Wyeast 2124 or WLP830 yeast (Weihenstephan 34/70)

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Instructions

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Decoction mash with rests at 104°F (40°C), 126°F (52°C), 144°F (62°C), 155°F (68°C), 162°F (72°C). Step by pulling 25% of mash, boiling for 10 minutes, and remixing with main mash to hit step temperatures. Mash out at 172°F (78°C). Boil 90 minutes. Ferment for seven days at 48°F (9°C), lower to 43°F (6°C) for four days, then reduce temperature by 2°F (1°C) a day until at 32°F (0°C). Lager for six weeks.