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Ostarafest

Ostarafest

Oktoberfest/Märzen • All Grain • 5.5 gal

brown131

Brewed in time for the Spring Equinox, this should have lots of toasty melanoidins!

January 21, 2007 pm 11:36pm

0.0/5.0 0 ratings

Ingredients (All Grain5.5 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

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