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rixie bixie maibock
Oktoberfest/Märzen • Extract • 5.33 gal
January 5, 2002 am 08:07am
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- 1.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .5 lbs
German Dark Crystal
German Dark Crystal
- .5 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- .125 lbs
Weyermann Carafa® I; Weyermann
Weyermann Carafa® I; Weyermann
Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.
- 3.5 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.
- 3 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 oz
Tettnanger - 5.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 5.0 AA% whole; boiled 45 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Hallertauer Mittelfrüher - 5.0 AA% whole; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1/4 tsp
irish moss - (omitted from calculations)
irish moss
- 1.25 lb
Lt DME(priming), CUPS - (omitted from calculations)
Lt DME(priming), CUPS
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
steep cracked grains in 2 gallons water at 152 degrees. sparge with 3 quarts water at 168 degrees. bring boil to 3 gallons after adding extracts. bring cooled wort to 5 1/3 gallons before pitching yeast.
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: | 1.018 | 1.012 - 1.016 | |
| Color: | 15.8 SRM | 7 - 14 | |
| Alcohol: | 5.7% ABV | 4.8% - 5.7% | |
| Bitterness: | 27.5 IBU | 20 - 28 | |
Discussion
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