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Oktoberfest 2000
Oktoberfest/Märzen • All Grain • 20 gal
German malts could be used in lieu of the American pale2row and the Munich if you desire a more authentic brew. If you would like to have your brew a little darker, try decoction mashing to achive some carmalization. Avoid using dark malts chocolate malt and roasted barley. My brew truned out very malty with sweetness a little under balanced by bitterness. No Hop aroma appropriate for style. The only problem is that I scorched the wort while brewing.
July 31, 2000 pm 05:21pm
0.0/5.0 0 ratings
Ingredients (All Grain, 20 gal)
- 28 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 10 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 4 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 2 oz
Perle - 8.2 AA% whole; boiled 60 min
Perle
Used mainly for its minty bittering and good green hop aromas in all non-pilsener lagersand wheats. Aroma is pleasant and slightly spicy
- 1 oz
Hallertau - 3.4 AA% whole; boiled 60 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
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: | 1.011 | 1.012 - 1.016 | |
| Color: | 8.9 SRM | 7 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.7% | |
| Bitterness: | 21.6 IBU | 20 - 28 | |
Discussion
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