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Stuttgart Brau
Oktoberfest/Märzen • Extract • 5 gal
October 20, 2001 am 07:24am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .25 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 7 lbs
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 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.
- 1.5 oz
Ahtanum® - 5.0 AA% pellets; boiled 50 min
Ahtanum®
Good for lagers, american ales, Floral. citrus, sharp and piney.
- 1.5 oz
Saaz - 5.0 AA% pellets; boiled 3 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 0.5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Wyeast 3766 Cider
Wyeast 3766 Cider
Crisp dry fermenting yeast with big, fruity finish. Creates a nice balance for all types of apples, pears and other fruit or fermentables. Allows fruit character to dominate the profile.
Notes
This is the lighter version and also a little stronger
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.064 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 10.7 SRM | 7 - 14 | |
| Alcohol: | 6.4% ABV | 4.8% - 5.7% | |
| Bitterness: | 28.1 IBU | 20 - 28 | |
Discussion
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