OctFeast2011
Oktoberfest/Märzen • Partial Mash • 5 gal
trying a new mix of grainy goodness
September 3, 2011 am 08:34am
Ingredients (Partial Mash, 5 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 |
