Ostarafest
Oktoberfest/Märzen • All Grain • 5.5 gal
Brewed in time for the Spring Equinox, this should have lots of toasty melanoidins!
January 21, 2007 pm 11:36pm
Ingredients (All Grain, 5.5 gal)
- 8 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
German 2-row Pils
German 2-row Pils
- 1 lbs
Melanoidin Malt
Melanoidin Malt
Red Ales
- 1 oz
Hallertau - 4.2 AA% pellets; 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.
- .3 oz
Tettnanger - 4.0 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
-
Wyeast 2633 Octoberfest Lager Blend™
Wyeast 2633 Octoberfest Lager Blend™
A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.
Notes
* Prepare 9 gallons of distilled water with 1g of epsom, 5.4g of chalk, and .1g of NaCl to match Munich water. * Use a decoction mash. * Boil 90 minutes. * Ferment at 50F. * Lager for 8 weeks at 35F
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.050 - 1.057 | |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 11.0 SRM | 7 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.7% | |
| Bitterness: | 24.5 IBU | 20 - 28 |
