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Oktober fun
Oktoberfest/Märzen • All Grain • 10 gal
Oktoberfest marzen to be brewed asap for knackworst and potato salad
July 22, 2010 pm 11:10pm
4.0/5.0 1 rating
Ingredients (All Grain, 10 gal)
- 14 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 4.66 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .75 lbs
Carapils®/Carafoam®; Weyermann®
Carapils®/Carafoam®; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Same color rating and brewing characteristics as regular Weyermann Pilsner Malt, except for enhanced foam production, head retention, and fuller body and mouthfeel. Recommended Quantities: Up to 5% of total grain bill for pale/blond beers; up to 40% for Bockbier Suitability (beer styles): Lagers: Pils/Pilsner/Pilsener, all pale to golden lagers, low-alcohol beer, “light“ beer, Bockbier
- .66 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 oz
Perle - 8.2 AA% pellets; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 2 oz
Record - 6.5 AA% pellets; boiled 5 min
Record
Record hops offer a classic European aroma, blending traits from their lineage of open-pollinated Saaz and Northern Brewer. Their aroma profile is often compared to Northern Brewer, while their flavor is mild with subtle fruity notes. These hops have been commercially cultivated in Germany and Belgium.
- 2 oz
Liberty - 4.0 AA% pellets; boiled 1 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 6 oz
Oak Wood Chips - (omitted from calculations)
Oak Wood Chips
Adds a pungent woody flavor. Adding oak chips (which is done in the fermenter, not the mash tun) can add some interesting flavors to your homebrew as well as acting as a surface area to accelerate aging. To provide aged-in-oak flavor. Used in some IPA to simulate flavors from ocean passage to India.
-
Wyeast 2633 Octoberfest Lager Blend™
Wyeast 2633 Octoberfest Lager Blend™
A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 8.3 SRM | 7 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.2 IBU | 20 - 28 | |
Discussion
Quite pleased
2010-10-24 6:00pm
Recepie was one of the most difficult I have made, given the size and the infintile status of my ten gallon brewhouse the logistics of this brew were quite complicated, but all in all everything tured out fantastically. I went with a triple decoction mash, and allowed as much time as nessecary to receive a positive reaction from the iodine test, i kept the perle bittering hops, but changed the recepie to use halertauer mittelfru for the flavoring and aroma hop additions, and after three weeks in the primary, I threw about an ounce and a half of saaz @ 2.2aau's in the fermenter and let it sit for another three weeks. after that it went into two cornies and got pressurized at 25 psi of co2. after about two weeks of absorbtion at about 45 degrees it is beautifully carbonated and came out a very light golden coppery color. In the future I beleive that I would add a little more vienna and some regular munich to add a little more malt flavor as the two row malt is somewhat flat (also sweet). As well as add just a touch more bittering hops. otherwise this will be a mainstay for falls to come.
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