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Beer Style: Oktoberfest/Märzen
(3B)
Recipe Type: partial mash
Yield: 5 US gallons
Description:
This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze.
Ingredients:
- 4 pounds, pale malt
- 3 pounds, light dry extract
- 1/2 pound, crystal malt (40L)
- 2 ounces, chocolate malt
- 1/2 pound, toasted malt
- 1/2 pound, Munich malt
- 2 ounces, dextrin malt
- 2-1/2 ounces, Tettnanger hops (4.2 alpha)
- 1/2 ounce, Cascade hops (5.0 alpha)
- 3 teaspoons, gypsum
- Vierka dry lager yeast
Beer Profile
Original Gravity: 1.056
Final Gravity: 1.020
Alcohol by Vol: 4.71%
Recipe Type: partial mash
Yield: 5.00 US Gallons
Procedure:
Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast.
Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days.
Source: Florian Bell
