HS Oktoberfest V
Oktoberfest/Märzen • Partial Mash • 5 gal
Modified to include tweaks from the last few batches.
July 16, 2010 at 04:21pm
4.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 3.0 lbs
Vienna Malt; Weyermann
Vienna Malt; Weyermann
German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.
- 0.25 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- 0.25 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.30 lbs
Weyermann CaraRed®; Weyermann
Weyermann CaraRed®; Weyermann
Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer
- 0.08 lbs
Pale Chocolate; Crisp
Pale Chocolate; Crisp
Roasted coffee flavor.
- 6.0 lbs
Munich Amber; Weyermann
Munich Amber; Weyermann
Weyermann Munich Amber Extract produces typical Munich Beers, Maerzen, Festival Beers and Bock Beers.
- 1.0 lbs
Corn Sugar
Corn Sugar
Use in priming beer or in extract recipes where flaked maize would be used in a mash.
- 1.0 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.50 oz
Czech Saaz - 5.0 AA% pellets; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
- 0.50 oz
Hallertau - 4.5 AA% pellets; boiled 1 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
White Labs WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Notes
Irish Moss at 10 min. Ferment at 50 degrees. Secondary for up to 6 months.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.069 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.017 | 1.012 - 1.016 | |
| Color: | 15.3 SRM | 7 - 14 | |
| Alcohol: | 6.8% ABV | 4.8% - 5.7% | |
| Bitterness: | 25.9 IBU | 20 - 28 | |
Discussion
Good
2018-01-04 3:47pm
Slightly sweet. Very smooth and malty.
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