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Tukee Toberfest
Oktoberfest/Märzen • All Grain • 5.0 gal
Brewed for the Ahwatukee Oktoberfest at the Snyder Haus. Traditional style Oktoberfest. Drank beautifully. Next year I will add 0.25lbs Crystal 40LL to add a little more color and caramel flavors.
October 27, 2010 pm 02:19pm
3.0/5.0 1 rating
Ingredients (All Grain, 5.0 gal)
- 6 lbs
German 2-row Pils
German 2-row Pils
- 2 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Belgian Caravienne
Belgian Caravienne
Belgian light crystal malt. Used in lighter Abbey or Trappist style ales.
- .5 lbs
Belgian Caramunich
Belgian Caramunich
Caramel, full flavor, copper color. For Belgian ales, German smoked and bocks.
- .9 oz
Hallertau - 4.7 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 oz
Saaz - 3.2 AA% whole; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- .5 oz
Saaz - 3.2 AA% whole; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 tsp
Irish Moss - (omitted from calculations)
Irish Moss
A dried red-brown marine algae. Fining agent to remove large proteins. Negatively charged polymer attracts positively charged protein-tannin complexes (extracted from grain husks and hops) during the boil. This action is aided by the clumping of proteins in the boiling process. Irish moss settles to the bottom of the brew kettle with spent hops and hot break material at the end of the boil.
- 1 tbsp
5.2 pH Stabilizer - (omitted from calculations)
5.2 pH Stabilizer
Five Star 5.2 pH Stabilizer. A proprietary blend of food-grade phosphate buffers that locks in your mash and kettle water at a pH of 5.2, regardless of the starting pH. It also reduces scaling and mineral deposits on brewing equipment. 1 pound. Use at the rate of 1 tablespoon per 5 gallons of water.
-
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.
Notes
165F for 24hrs to get the yeast kick-started. Lowered to 158F to not shock the yeast for 12hrs then set to 151F.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 13.1 SRM | 7 - 14 | |
| Alcohol: | 5.1% ABV | 4.8% - 5.7% | |
| Bitterness: | 21.4 IBU | 20 - 28 | |
Discussion
Traditional Oktoberfest
2011-11-21 12:17pm
Very nice Oktoberfest. Brought the keg to a AZ style Oktoberfest party and the keg was gone in a couple of hours. I will add 1/4lb 40LL Crystal malt to add a bit more caramel sweetness next time.
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