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German Oktoberfest
Oktoberfest/Märzen • Partial Mash • 23.00 L
A toasty roasty oktoberfest
June 26, 2005 am 02:58am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 23.00 L)
- 0.50 kg
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 0.030 kg
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 0.20 kg
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.4 kg
Australian Wheat Malt
Australian Wheat Malt
Malted wheat for use in Wheat beers.
- 0.5 kg
Toasted Pale Malt
Toasted Pale Malt
Imparts nutty flavor and aroma. Use in IPAs and Scottish ales.
- 1.40 kg
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.
- 1.50 kg
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.
- 65 g
Czech Saaz - 4.0 AA% whole; boiled 60 min
Czech Saaz
Very mild. 'Noble'.
- 15 g
Hallertauer Hersbrucker - 2.5 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 10 g
Czech Saaz - 4.0 AA% whole; boiled 15 min
Czech Saaz
Very mild. 'Noble'.
-
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.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.052 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 14.1 SRM | 7 - 14 | |
| Alcohol: | 5.1% ABV | 4.8% - 5.7% | |
| Bitterness: | 26.0 IBU | 20 - 28 | |
Discussion
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