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Doctoberfest
Oktoberfest/Märzen • All Grain • 5.75 gal
Something to do when I can lager!
August 12, 2009 pm 09:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.75 gal)
- 8 lbs
Bohemian Pilsner Malt; Weyermann®
Bohemian Pilsner Malt; Weyermann®
Czech-grown two-row spring barley “HANKA”. Processed specifically for “Bohemian” characteristics to impart a full body, golden-blond color, and complex maltiness to the finished brew. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): All lagers (especially Pils/Pilsner/Pilsener) as well as low-alcohol, “light“, and Belgian ales and lagers.
- 3 lbs
Munich 20L Malt; Briess
Munich 20L Malt; Briess
Intensely malty flavor. Characteristics & Applications: • Adds a pronounced malty flavor without adding non-fermentables or affecting foam. • Small amounts added to the grist will improve the malty flavor and give a richer color to low gravity brews. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 1.5 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 60 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 1 oz
Hallertauer Mittelfrüher - 4.5 AA% whole; boiled 10 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
Fermentis W-34/70 Saflager W-34/70
Fermentis W-34/70 Saflager W-34/70
This famous yeast strain from Weihenstephan in Germany is used world-wide within the brewing industry. Thanks to its technological properties, this strain has become the most popular strain for lager brewing and is used by industrial breweries and brewing groups around the globe. 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 23C ± 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.
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: | 1.013 | 1.012 - 1.016 | |
| Color: | 13.3 SRM | 7 - 14 | |
| Alcohol: | 5.6% ABV | 4.8% - 5.7% | |
| Bitterness: | 28.8 IBU | 20 - 28 | |
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