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rixie bixie marzen bier II
Oktoberfest/Märzen • Extract • 5.33 gal
January 19, 2002 am 09:02am
0.0/5.0 0 ratings
Ingredients (Extract, 5.33 gal)
- .375 lbs
German Dark Crystal
German Dark Crystal
- .5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- .5 lbs
American Victory
American Victory
Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.
- .375 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 7 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.
- 1.25 oz
Tettnanger - 5.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 5.0 AA% pellets; boiled 30 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .25 oz
Tettnanger - 5.0 AA% pellets; boiled 5 min
Tettnanger
Mild, slightly spicy. '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 1 gallon water at 154 degrees. sparge with 2 quarts water at 168 degrees. bring boil to 3.5 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: | 12.6 SRM | 7 - 14 | |
| Alcohol: | 5.7% ABV | 4.8% - 5.7% | |
| Bitterness: | 30.4 IBU | 20 - 28 | |
Discussion
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