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Stuttgart Oktoberfest
Oktoberfest/Märzen • Extract • 5 gal
December 11, 2001 am 07:01am
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 1.75 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
American Caramel 60°L
American Caramel 60°L
Mild caramel,nutty flavor, sweet. adds color
- 6 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
Mt. Hood - 5.0 AA% pellets; boiled 45 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 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
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
OG 1.053-1.057 ok up to 1.063 color 8-12 hops 20-25
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.011 | 1.012 - 1.016 | |
| Color: | 12.3 SRM | 7 - 14 | |
| Alcohol: | 6.6% ABV | 4.8% - 5.7% | |
| Bitterness: | 27.7 IBU | 20 - 28 | |
Discussion
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