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Full Moon Marzen
Oktoberfest/Märzen • Extract • 5 gal
I'm making this for the first time tonight. I plan to keg it and serve it in December at a work Christmas party unless it is either really bad (embarassed to serve) or really good (keep it for myself!!). I'll try to remember to leave a comment after it's ready. Brad Two-Legged Jackass Brewing.
October 18, 2001 pm 06:23pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
Crystal Malt 40°L
Crystal Malt 40°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 0.25 lbs
English Chocolate Malt
English Chocolate Malt
Dark malt that gives a rich red or brown color and nutty flavor. Use for: Brown ales, porters, some stouts Maintains some malty flavor, not as dark as roasted malt.
- 1 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 7 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- 2 oz
Tettnanger - 4.5 AA% whole; boiled 50 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1.0 oz
Tettnanger - 4.5 AA% whole; boiled 3 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 19.4 SRM | 7 - 14 | |
| Alcohol: | 6.4% ABV | 4.8% - 5.7% | |
| Bitterness: | 27.3 IBU | 20 - 28 | |
Discussion
Do tell
2001-10-25 12:59pm
Eager to hear how this one goes, Brad. How was brew day? What was your actual OG?
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