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linken oktoberfest
Oktoberfest/Märzen • All Grain • 5 gal
Trying to be authentic Oktoberfest with 40% Munich, 10% Vienna, 40% Pilsner, and a few specialty grains. One noble hop used for bttering.
June 5, 2011 am 12:16am
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 4 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 4 lbs
German 2-row Pils
German 2-row Pils
- .75 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .25 lbs
Crystal Malt 120°L
Crystal Malt 120°L
Pronounced caramel flavor and a red color. For stouts, porters and black beers.
- .5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 oz
Hallertau - 4.5 AA% pellets; 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.
- 1 tsp
Irish Moss - 15 min (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.
-
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: | 1.051 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 14.2 SRM | 7 - 14 | |
| Alcohol: | 5.0% ABV | 4.8% - 5.7% | |
| Bitterness: | 22.8 IBU | 20 - 28 | |
Discussion
Brew day notes
2011-06-25 11:44pm
Created a starter the night before with 1000ML water and 1/2 cup amber DME. Brewed with a combination brew in the bag and sparging. Holding temperature at 120 for 2 hours and 140 for two hours. Sparged with 10 Liters of water at 170 Degrees in the bag in my bottling bucket for 10 minutes. Boiled it down and added whirlfloc tablets for the last 10 minutes. Going to let it sit overnight in the fridge and add the starter in the morning.
Lagering Notes
2011-07-12 8:27pm
After 10 Days moved to basement at 65 degrees for diactel rest for 48 hours. Put back in fridge at 45 degrees the moved to secondary on 14th day.
Bottling Day
2011-08-14 1:39am
On the 8th week (August 13th) bottled with 3/4 cup corn sugar
BIAB fan
2011-08-21 4:00pm
Nice recipe. Not too many Octoberfest recipes on this site use Pils malt. I also brew using a combination brew in the bag and sparging. Now looking to do a partial mash version of this and I am curious to know how yours turned out.
First Taste
2011-08-21 9:47pm
Tried after keeping at basement temperatures ~65 for one week to carbonate. Carbonation coming along. Very happy with the taste, it is a great smooth drinkable beer. Gave to few, non-brewer, friends to drink, who have an affinity for Martzens and they were impressed. Am going to enter this in an Oktoberfest competition and publish the feedback here.
Almost third
2011-09-25 10:42am
Entered this beer in a local homebrew Oktoberfest competition at Dry Dock. There were 25 entries, and according to the the judge mine got 4th, but it was so close for third that they had to pull in another judge for tie breaker. His comments was that was a tasty beer.
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