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OctFeast2011

OctFeast2011

Oktoberfest/Märzen • Partial Mash • 5 gal

djbeer30

trying a new mix of grainy goodness

September 3, 2011 am 08:34am

0.0/5.0 0 ratings

Ingredients (Partial Mash5 gal)

  • .5 lbs BEST Melanoidin Malt; Best Malz

    BEST Melanoidin Malt; Best Malz

    BEST Melanoidin Malt contains a particularly large amount of dextrins. It gives the beer a powerful taste and a slightly reddish colour. The full-bodied nature of the beer is enhanced. It is produced according to a special kilning process. The malt is characterised by the fact that it can be processed extremely well.

  • 4.0 lbs Vienna Malt; Weyermann®

    Vienna Malt; Weyermann®

    German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • 1.0 lbs Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 3.0 lbs Munich Amber; Weyermann

    Munich Amber; Weyermann

    Weyermann Munich Amber Extract produces typical Munich Beers, Maerzen, Festival Beers and Bock Beers.

  • 1.0 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • .5 oz Tettnanger - 4.5 AA% pellets; boiled 5 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: 1.048 1.050 - 1.057
Terminal Gravity: 1.012 1.012 - 1.016
Color: 12.9 SRM 7 - 14
Alcohol: 4.7% ABV 4.8% - 5.7%
Bitterness: 22.7 IBU 20 - 28

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