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Amber Octoberfest
Oktoberfest/Märzen • All Grain • 5 gal
August 12, 2001 am 12:00am
0.0/5.0 0 ratings
Ingredients (All Grain, 5 gal)
- 7 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1 lbs
German Light Munich
German Light Munich
For a desired malty, nutty flavor. Lagers, Oktoberfests and bock beer.
- 1 lbs
German Wheat Malt Light
German Wheat Malt Light
Typical top fermented aroma, produces superb wheat beers.
- 0.5 lbs
Crystal Malt 60°L
Crystal Malt 60°L
Sweet caramel flavor, deep golden to red color. For dark amber and brown ales.
- 0.5 lbs
Rye Malt
Rye Malt
Often used in German Ales and specialty beers
- 0.25 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Wheat Flaked
Wheat Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Northern Brewer - 8.0 AA% whole; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 1 oz
Cascade - 5.5 AA% whole; boiled 30 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 oz
Crystal - 3.2 AA% whole; boiled 15 min
Crystal
Mild. 'Noble'. Used mainly for its aroma which is mild and pleasant.
- 1 oz
Cascade - 5.5 AA% whole; boiled 5 min
Cascade
Spicy with citrus notes. Slightly grapefruity.
- .5 oz
Cascade - 5.5 AA% whole; added dry to secondary fermenter
Cascade
Spicy with citrus notes. Slightly grapefruity.
- 1 tsp
Burton Salts - (omitted from calculations)
Burton Salts
- 1 tsp
Gypsum - (omitted from calculations)
Gypsum
- .5 tsp
Irish Moss - (omitted from calculations)
Irish Moss
-
Imperial Yeast A09 Pub
Imperial Yeast A09 Pub
Brewers swear by this strain to achieve super bright ales in a short amount of time. One of the most flocculent brewer’s strains around, Pub will rip through fermentation and then drop out of the beer quickly. Pub produces higher levels of esters than most domestic ale strains. Be sure to give beers made with Pub a sufficient diacetyl rest.
Notes
Gypsum & Burton Salts added to mash. Mash was done for 120 minutes at ~170-180 degrees F. - Nice body, agressively-balanced hops. Definitely a "Northwest-style" Octoberfest ale. This was a definite favorite at our 2001 homebrew Oktoberfest.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.053 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.011 | 1.012 - 1.016 | |
| Color: | 14.8 SRM | 7 - 14 | |
| Alcohol: | 5.6% ABV | 4.8% - 5.7% | |
| Bitterness: | 54.4 IBU | 20 - 28 | |
Discussion
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