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OctoberFast
Oktoberfest/Märzen • All Grain • 5.5 gal
Adapted from BierMuncher's recipe at HomeBrewTalk.com
May 29, 2008 am 11:36am
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 5.75 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
- 2.5 lbs
American Vienna
American Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 2 lbs
American Munich
American Munich
Munich Dunkels. Adds color/nutty flavor. Sometimes called Aromatic.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- .5 lbs
American Caramel 40°L
American Caramel 40°L
Provides color, a unique flavor, body, and contributes to foam retention and beer stability.
- .3 oz
Organic Pacific Gem - 15.0 AA% whole; boiled 60 min
Organic Pacific Gem
Widely used as a bittering hop. Woody flavor.
- .4 oz
Fuggle - 4.8 AA% whole; boiled 45 min
Fuggle
Mild. Mainly used for finishing and dry hopping especially pale ales, porters, and stouts. Aroma is mild and pleasant, spicy, and soft.
- .4 oz
Hallertau - 4.5 AA% whole; boiled 30 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- .5 lb
Cara-Pils - (omitted from calculations)
Cara-Pils
- 1 lb
Crystal/Carmel 20 - (omitted from calculations)
Crystal/Carmel 20
-
Fermentis S-04 Safale S-04
Fermentis S-04 Safale S-04
A well-known, commercial English ale yeast, selected for its fast fermentation character and its ability to form a very compact sediment at the end of the fermentation, helping to improve beer clarity. This yeast is recommended for the production of a large range of ale beers and is specially well adapted to cask-conditioned ales and fermentation in cylindro-conical tanks. Sedimentation: high. Final gravity: medium. Pitching instructions: Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 27C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Notes
Adapted to 5 gallons from BeirMuncher's OctoberFast on HomeBrewTalk.com For calculation purposes I upped the 2-row by 1.5 lbs to compensate for the additional ingredients of CaraPils and Crystal 20. To brew this recipe put in the CaraPils and Crystal as described, and only 4.25 lbs 2-row Also changed up the hops to keep it on the low IBU side and use hops I have on hand.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.051 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.013 | 1.012 - 1.016 | |
| Color: | 12.8 SRM | 7 - 14 | |
| Alcohol: | 5.0% ABV | 4.8% - 5.7% | |
| Bitterness: | 28.5 IBU | 20 - 28 | |
Discussion
infected
2008-10-28 4:06pm
This whole batch got infected by my transfer tubing/auto-siphon so I am unable to say how it turned out.
Post a Comment
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