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Fest Time
Oktoberfest/Märzen • Extract • 5 gal
October 25, 2001 pm 02:49pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 6.5 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.
- 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
Mt. Hood - 5.0 AA% pellets; boiled 50 min
Mt. Hood
Used mainly for aroma and flavor in American and German style ales and lagers. Aroma is mild, pleasant, light, and clean.
- .5 oz
Saaz - 5.0 AA% pellets; boiled 10 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
Oktoberfest time, but good drinking all year after about 2-3 months age.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 15.7 SRM | 7 - 14 | |
| Alcohol: | 5.8% ABV | 4.8% - 5.7% | |
| Bitterness: | 29.3 IBU | 20 - 28 | |
Discussion
faily close to desired except for darker color
2006-10-24 11:24am
Not the color desired so cut crystal 60L to .5# and it helped
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