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Oktober3.1
Oktoberfest/Märzen • Partial Mash • 5 gal
The low mash eff% is due to the mash method that gave me the higher final gravity the style requires not to mention that extra malt focus.
June 29, 2002 pm 12:00pm
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 6 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 3 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 lbs
Dry Light; Muntons
Dry Light; Muntons
Used as the base for a wide variety of styles of beers, including lager, pale ales, bitters, and export bitters. Contains no colored malts.
- 1 oz
Cascade - 4.0 AA% pellets; boiled 60 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Tettnanger - 7.5 AA% pellets; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- .5 oz
Tettnanger - 7.5 AA% pellets; boiled 1 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
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
Strike at 140-145f for 15 min. Decoction mash to 150-152f for 45min or until converted.Direct heat to 158-160f 5 min. for mash out. Sparge water = 165f.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.057 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.012 | 1.012 - 1.016 | |
| Color: | 10.8 SRM | 7 - 14 | |
| Alcohol: | 6.0% ABV | 4.8% - 5.7% | |
| Bitterness: | 29.7 IBU | 20 - 28 | |
Discussion
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