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Oktoberfest-Marzen
Oktoberfest/Märzen • Partial Mash • 23 L
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May 23, 2008 am 03:10am
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Ingredients (Partial Mash, 23 L)
- 0.0 kg
Cara-Pils® Malt; Briess
Cara-Pils® Malt; Briess
Characteristics & Applications: • The endosperm is completely glassy and will appear to be darker than standard Brewers Malt. • Carapils® is a very unique dextrine-style malt that adds body, foam retention, and beer stability without influencing color or flavor. • Use to upgrade all types of beer, including light colored beers. • The non-fermentables in Carapils® are very advantageous in balancing body and flavor of dark colored beers. • May be used with or without other specialty malts. • Low usage of 1-5% will help achieve desired results. • Produced from AMBA/BMBRI recommended 2-Row Malting Barley varieties.
- 0.6 kg
Weyermann CaraMunich® I; Weyermann
Weyermann CaraMunich® I; Weyermann
Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.
- 0.5 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 0.5 kg
Belgian Pils
Belgian Pils
Pilsner style malted barley grain.
- 3 kg
Liquid Light Extract
Liquid Light Extract
A brewer can create any beer style with this extract when used as a base in conjunction with colored malts and selected hops. Contains no colored malts or hops.
- 0.2 kg
Corn Flaked (Maize)
Corn Flaked (Maize)
Generally a neutral flavor, used to reduce maltiness of beer. Produces beer with a milder, less malty flavor. Uses: Primarily for light Bohemian and Pilsner lagers.
- 60 g
Hallertauer Hersbrucker - 3.0 AA% whole; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 20 g
Hallertauer Hersbrucker - 3.0 AA% whole; boiled 30 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- 20 g
Hallertauer Hersbrucker - 3.0 AA% whole; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
White Labs WLP820 Octoberfest/Märzen Lager
White Labs WLP820 Octoberfest/Märzen Lager
This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.056 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 11.4 SRM | 7 - 14 | |
| Alcohol: | 5.5% ABV | 4.8% - 5.7% | |
| Bitterness: | 21.6 IBU | 20 - 28 | |
Discussion
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2008-06-23 2:34am
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