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Oktoberfest Ale

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Oktoberfest Ale

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Beer Style: Oktoberfest/Märzen  (3B)
Recipe Type: all-grain
Yield: 5 US gallons

Oktoberfest/Märzen

Description:

A proper Oktoberfest takes several months lagering. But if you're attempting an "ale clone", then something like this should work

Ingredients:

  • 6lbs light DME
  • 0.5lb CaraMunich crystal (or 60L crystal if you can't find CaraMunich)
  • 0.5lb CaraVienne crystal (or 20L crystal if you can't find CaraVienne)
  • 2 oz Roasted barley (optional)
  • 4 HBUs of Noble hops (Hallertau, Tettnang) for 60 min.
  • 4 HBUs of Noble hops for 30 min.
  • 4 HBUs of Noble hops for 15 min.
  • Wyeast 1056

Click to Print Recipe

Procedure:

Steep crushed crystal malt in 1 gallon of hot (160F) water for at least 30 minutes, and strain into boiling kettle.

For a full-volume boil, use the hopping schedule shown. For a 1/2-volume boil, double the first two hop additions.

Use a neutral ale yeast (e.g. Wyeast 1056), make a starter and ferment cool (65-68F) to minimize esters.

After bottling and conditioning, keep it in the fridge near 32F for as long as you can before drinking.

Source:

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