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Spang Oktoberfest
Oktoberfest/Märzen • Partial Mash • 5 gal
A tribute to my stint in the US Army at Spangdahlem AB, FRG
April 28, 2007 am 03:43am
0.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 6 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.5 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 0.5 lbs
German Light Crystal
German Light Crystal
- 2.75 lbs
Liquid Amber Extract
Liquid Amber Extract
Amber is used predominantly in the production of medium-colored beers such as pale ales, IPAs, and bitters.
- .5 lbs
Dry Amber Extract
Dry Amber Extract
Cream-colored and full-flavored; will produce amber colored beers such as pale ales, IPAs, and bitters. Made of pale and crystal malts.
- 1.5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.50 oz
Liberty - 4.0 AA% pellets; boiled 1 min
Liberty
Used mainly for finishing German and American style ales and lagers. Aroma is mild and pleasant.
- 2.0 tbsp
Fresh Orange Peel - (omitted from calculations)
Fresh Orange Peel
-
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.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 10.9 SRM | 7 - 14 | |
| Alcohol: | 5.7% ABV | 4.8% - 5.7% | |
| Bitterness: | 26.1 IBU | 20 - 28 | |
Discussion
Orange Peel Question
2008-09-12 5:18pm
Did you dry hop the Orange Peel or boil it? If you boiled it, how long? Thanks
Orange Peel
2008-09-12 8:19pm
I boiled it for the last 10 mins.
Post a Comment
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