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Bodensatz Brewing

 

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Otto Hoxxeim Märzen

Ingredients

  • 1 3kg can Otto Hoxxeim Märzen
  • 2 packages Paul Arnauer (Kitzingen, Germany) Bottom Fermenting Yeast
  • 1 tsp Irish Moss

Method

Add kit to 1.5 gallons water, bring to a boil and boil for 30 minutes. Add Irish Moss at 15 minutes. Put 2 gallons water into carboy and sparge wort into carboy.

 

Data

brewed: 14.05.95
bottled: 26.05.95 with 7/8 cup corn sugar
pitched: 77F
O.G. 1.035
F.G. 1.013

 

Pitching

The initial pitch of the (non-rehydrated) dried yeast which came with the kit showed no activity after 1.5 days, so we pitched again with 2 packages of Paul Arnauer Bottom Fermenting Yeast. Later attempts with the same kit have shown that this yeast requires at least 2 days to activate.

 

Taste Tests

  • June 27, 1995 - excellent summer beer! Cool, refreshing, light. Ever-so-slight taste of corn sugar used to bottle. May go back to malt extract.

    Yield

    650 ml x 17
    600 ml x 3
    500 ml x 9
    330 ml x 11
    200 mx x 1
 

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