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oktoberfest test 091309
Oktoberfest/Märzen • Extract • 5 gal
Brewed 09/13/09. Speciality grain blend smelled amazing. This fermentation took off like crazy after about 16hours. I may have my first "blow-out" experience
September 14, 2009 pm 06:49pm
0.0/5.0 0 ratings
Ingredients (Extract, 5 gal)
- .5 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- .2 lbs
Crystal Malt 90°L
Crystal Malt 90°L
Body and Richness. Distictive Nutty flavor and or sweet, smooth caramel flavor and a red to deep red color. For porters, old ales.
- .2 lbs
German 2-row Pils
German 2-row Pils
- .1 lbs
Belgian Chocolate Malt
Belgian Chocolate Malt
Adds a nutty flavor, Brown Ales
- 5.5 lbs
Dry Light Extract
Dry Light Extract
White color, mild flavor. Will produce lagers and Pilseners and can also be used to produce darker beers when used in conjunction with colored malts. Made of pale malt.
- 1.5 oz
Hallertauer Hersbrucker - 4.0 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
Wyeast 2633 Octoberfest Lager Blend™
Wyeast 2633 Octoberfest Lager Blend™
A blend of lager strains designed to produce a rich, malty, complex and full bodied Octoberfest style. Attenuates well while still leaving plenty of malt character and mouth feel. Low in sulfur production.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.055 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 - 1.016 | |
| Color: | 13.8 SRM | 7 - 14 | |
| Alcohol: | 5.4% ABV | 4.8% - 5.7% | |
| Bitterness: | 25.3 IBU | 20 - 28 | |
Discussion
How are you planning on doing this?
2009-09-15 10:28am
Are you going to lager this for next Octoberfest or are you just trying this style to drink when it is ready? Or are you going to treat it like an ale and not lager it?
.
2009-09-15 7:04pm
Good question. This will be treated as if it were ale yeast. SO im thinking 7days in primary and 3 weeks in secondary. I will let you know how it works out. THanks for the comment.
weak
2009-10-06 8:05pm
to much dry light !!!
Post a Comment
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