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Orbital Oktoberfest
Oktoberfest/Märzen • All Grain • 5 gal
An Oktoberfest using Ale yeast
December 2, 2007 pm 11:22pm
5.0/5.0 1 rating
Ingredients (All Grain, 5 gal)
- 1.2 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1.2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 7.1 lbs
German 2-row Pils
German 2-row Pils
- 0.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 0.6 lbs
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 1.0 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 20 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 0.5 oz
Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 2 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Wyeast 1007 German Ale™
Wyeast 1007 German Ale™
Ferments dry and crisp, leaving a complex but mild flavor. Produces an extremely rocky head and ferments well down to 55F.
Notes
Using an Ale yeast and single infusion mash at 148º, ferment at 64º.
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: | 1.014 | 1.012 - 1.016 | |
| Color: | 10.7 SRM | 7 - 14 | |
| Alcohol: | 5.2% ABV | 4.8% - 5.7% | |
| Bitterness: | 27.7 IBU | 20 - 28 | |
Discussion
NHC 2008 First Round 3rd Place Winner
2009-12-02 12:28am
This beer turned out fantastic. Malty, bready, bicuity, clean finish. Just enough hop bitterness and flavor to support the malt. Even though it's not fermented with a lager yeast, Wyeast 1007 did a great job. This is a session beer that sure didn't stay in the keg long!
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