• Favorite
  • Discuss
  • Subscribe
Octobo

Octobo

Oktoberfest/Märzen • All Grain • 6 gal

Gawnz

Octoberfest

October 5, 2015 am 10:18am

0.0/5.0 0 ratings

Ingredients (All Grain6 gal)

  • 9.70 lbs Vienna Malt; Great Western

    Vienna Malt; Great Western

    Processed like Munich malt with a shorter “cure” duration. Color is 3° to 4° ASBC.

  • 0.53 lbs American Munich

    American Munich

    Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.

  • 2.32 lbs Sauer Malt; Meussdoerffer

    Sauer Malt; Meussdoerffer

    Produced with natural lactic acid bacteria, Meussdoerffer Sauer Malt may be used to adjust mash pH, which will intensify fermentation and preserve the light color and flavor stability in Pilsner type beers.

  • 0.30 lbs Belgian Aromatic

    Belgian Aromatic

    Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.

  • 0.4 oz Chinook - 13.0 AA% pellets; boiled 60 min

    Chinook

    Spicy, Medium to Heavy.Very strong bittering ability used in all American ales and lagers. Aroma is very floral.

  • 0.60 oz Hallertau - 4.5 AA% pellets; boiled 15 min

    Hallertau

    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • 0.60 oz Saaz - 5.0 AA% pellets; boiled 1 min

    Saaz

    Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.

  • Wyeast 2206 Bavarian Lager

    Wyeast 2206 Bavarian Lager

    Used by many German breweries to produce rich, full-bodied, malty beers. Good choice for Bocks and Dopplebocks.

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: B - Oktoberfest/Märzen

Range for this Style
Original Gravity: 1.053 1.050 - 1.057
Terminal Gravity: 1.013 1.012 - 1.016
Color: 9.2 SRM 7 - 14
Alcohol: 5.2% ABV 4.8% - 5.7%
Bitterness: 24.1 IBU 20 - 28

Discussion

Post a Comment

Subscribe to this discussion.