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Das Dirndl and Lederhosen Oktoberfest
Oktoberfest/Märzen • Extract • 5 gal
This is a wonderful brew. It clears out well and has a nice balance of malt and hops. At 5.1%ABV and very gulpable, I understand why the term "Bierleichen" (beer corpses) is used to describe people who had too much to drink at Oktoberfest celebrations.
September 23, 2012 pm 09:27pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- 0.5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.5 lbs
Crystal Malt 80°L
Crystal Malt 80°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- 3.3 lbs
Munich Liquid; Alexanders
Munich Liquid; Alexanders
Often used in belgian specialty ales, Dusseldorf Altbier, and Northern German Altbier.
- 3.3 lbs
Liquid Light; Muntons
Liquid Light; Muntons
Selected English lager malt is used to produce this fine consistent light malt extract.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Tettnanger - 4.5 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 1 oz
Liberty - 4.0 AA% whole; boiled 10 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 1 ea
Whirlfloc Tablets (Irish moss) - Added at 15 min (omitted from calculations)
Whirlfloc Tablets (Irish moss)
Enhanced Irish Moss in convenient tablet form
-
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.
Notes
Steeped the grains at 140 degrees for 30 minutes and 156 degrees for another 30. Sparge at 170. Add Munich LME at 40 min. and Light LME at 20 minutes. Pitched yeast at 70 degrees. Placed in the primary for three weeks at 45 degrees. Lager in secondary at 35 degrees for six weeks. OG 1.055. FG 1.016. 5.1%.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.054 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 13.7 SRM | 7 - 14 | |
| Alcohol: | 5.3% ABV | 4.8% - 5.7% | |
| Bitterness: | 27.0 IBU | 20 - 28 | |
Discussion
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