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"Belgian" Oktoberbier

"Belgian" Oktoberbier

Oktoberfest/Märzen • All Grain • 50 L

Berty

Oktoberbier style with Orval taste

January 17, 2007 pm 03:28pm

0.0/5.0 0 ratings

Ingredients (All Grain50 L)

  • 8.1 kg German 2-row Pils

    German 2-row Pils

  • .610 kg Weyermann CaraHell®; Weyermann

    Weyermann CaraHell®; Weyermann

    Hefe-Weizen, Pale Ale, Golden Ale, Oktoberfest Beer, Nourishing Beer, Maibock , Schankbier, Light Beer, alcohol-reduced Beer , non-alcoholic Beer

  • .60 kg Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 4.1 kg Munich Malt

    Munich Malt

    Sweet, toasted flavor and aroma. For Oktoberfests and malty styles

  • 53 g Brewers Gold - 7.3 AA% pellets; boiled 75 min

    Brewers Gold

    Sibling of and similar to Bullion only maturing earlier and more disease resistant. English/wild Canadian cross. Pungent English character. very poor

  • 67 g Spalt Spalter - 4.8 AA% pellets; boiled 20 min

    Spalt Spalter

    Mild, slightly spicy. 'Noble'.

  • 50 g Czech Saaz - 5.0 AA% pellets; boiled 5 min

    Czech Saaz

    Very mild. 'Noble'.

  • Wyeast 1214 Belgian Abbey™

    Wyeast 1214 Belgian Abbey™

    Abbey-style top-fermenting yeast, suitable for high-gravity beers. Estery.

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: 1.014 1.012 - 1.016
Color: 11.9 SRM 7 - 14
Alcohol: 5.5% ABV 4.8% - 5.7%
Bitterness: 36.1 IBU 20 - 28

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