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All Hallows' Festbier

All Hallows' Festbier

Oktoberfest/Märzen • All Grain • 11 gal

vtterror

Boiling 1/3 of the thickest part of the mash for 20 min. before adding back to the rest of the mash will increase caramelization and dextrinization, and improve the aroma, color and mouthfeel of the resulting beer.

October 18, 2003 am 11:02am

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Ingredients (All Grain11 gal)

  • 6 lbs German Vienna

    German Vienna

    Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.

  • 3 lbs German Light Munich

    German Light Munich

    For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.

  • 10 lbs German 2-row Pils

    German 2-row Pils

  • 2 lbs American Victory

    American Victory

    Provides a deep golden to brown color. Use in nut brown ales, IPAs and Scottish ales.

  • 2 lbs Weyermann CaraRed®; Weyermann

    Weyermann CaraRed®; Weyermann

    Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer

  • 1 lbs Melanoidin Malt

    Melanoidin Malt

    Red Ales

  • 1.5 oz Perle - 7.2 AA% pellets; boiled 75 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 Hallertauer Hersbrucker - 4.5 AA% whole; boiled 10 min

    Hallertauer Hersbrucker

    Mild to strong. 'Noble'.

  • Wyeast 2112 California Lager™

    Wyeast 2112 California Lager™

    Particularly suited for producing 19th century-style West Coast beers. Retains lager characteristics at temperatures up to 65F, and produces malty, brilliantly-clear beers.

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: 1.016 1.012 - 1.016
Color: 12.7 SRM 7 - 14
Alcohol: 5.4% ABV 4.8% - 5.7%
Bitterness: 27.7 IBU 20 - 28

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