
festbier
Oktoberfest/Märzen • All Grain • 22.00 L
Good fest beers,use good german malts!
September 14, 2003 am 05:19am
Ingredients (All Grain, 22.00 L)
- 4.2 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.2 kg
Melanoidin Malt
Melanoidin Malt
Red Ales
- 0.6 kg
Weyermann CaraFoam®; Weyermann
Weyermann CaraFoam®; Weyermann
Pilsner, Lagerbier, alcohol-reduced Beer, Light Beer, Bock Beer
- 25 g
Perle - 7.1 AA% pellets; 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
- 20 g
Saaz - 3.4 AA% pellets; boiled 40 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
-
Wyeast 2308 Munich Lager™
Wyeast 2308 Munich Lager™
A unique strain, capable of producing fine lagers. Very smooth, well-rounded and full-bodied. Benefits from temperature rise for diacetyl rest.
Notes
"A good o'fest,has good german malts"or so most of the text i've read say's so!. I will brew this for my club comp,using weyermann malts available here in oz. Have left the hop rate a little high the calculator i think gives a' perfect world' utilization...that i don't get!!!!!
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
Range for this Style | |||
---|---|---|---|
Original Gravity: | 1.056 | 1.050 - 1.057 | ![]() |
Terminal Gravity: | 1.013 | 1.012 - 1.016 | ![]() |
Color: | 13.2 SRM | 7 - 14 | ![]() |
Alcohol: | 5.6% ABV | 4.8% - 5.7% | ![]() |
Bitterness: | 34.3 IBU | 20 - 28 | ![]() |