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The Darkside Octoberfest
Oktoberfest/Märzen • Partial Mash • 5 gal
Steep grains at 155 degrees for 30 min. Add Irish Moss at last 15 min. of boil. Brewed this today. I keg and force caronate. Will update when ready to drink.
September 26, 2009 pm 05:32pm
5.0/5.0 1 rating
Ingredients (Partial Mash, 5 gal)
- 1 lbs
Vienna Malt; Briess
Vienna Malt; Briess
Malty, very slight biscuit flavor. Characteristics & Applications: • Can be used as a base malt • Use with Caramel Malts to produce malty red and amber beers. • Produced from AMBA/BMBRI recommended 6-Row Malting Barley varieties.
- 1 lbs
Munich 10L Malt; Briess
Munich 10L Malt; Briess
Golden orange hue with a robust malty flavor.
- .5 lbs
Cargill Munich; Cargill Malt
Cargill Munich; Cargill Malt
Produced in our Salzgitter, Germany malthouse, the barley variety Barke was selected for its exceptional malting and brewing performance.
- 2 lbs
Liquid Dark Extract
Liquid Dark Extract
Used predominantly in the production of dark beers such as milds, browns, porters, and stouts.
- 5.2 lbs
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.
- 1 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 60 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 15 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
- .5 oz
Hallertauer Hersbrucker - 4.5 AA% pellets; boiled 5 min
Hallertauer Hersbrucker
Mild to strong. 'Noble'.
-
White Labs WLP011 European Ale
White Labs WLP011 European Ale
Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for Alt, Kolsch, malty English ales, and fruit beers.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.063 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.016 | 1.012 - 1.016 | |
| Color: | 13.9 SRM | 7 - 14 | |
| Alcohol: | 6.1% ABV | 4.8% - 5.7% | |
| Bitterness: | 17.6 IBU | 20 - 28 | |
Discussion
Turned out great
2009-10-07 10:19pm
Not sure what happen this time. Fermentation took off two hours after pitching the yeast, I've never that happen before. Good thing I used a blow off tube, and not the little bubbler on my fermentation bucket, due to the vigorous fermentation. After four days it appeared the fermentation stopped. I check the finish gravity and it was at 1.015. So I kegged it, chilled it to 40 degrees over night. The following day I force carbonated the keg and let it set about four hours. Later that night I taste tested it. It has a nice dark brown color and a very smooth taste. But the real test was having my wife try it, who is not a beer drinker, to my delight she said it was very good. I'm sure it will get even better after it sits a few days. I was looking for something all my friends would like , not just the hop heads, and I think I hint the mark.
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