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Chuck's Wondermous Oktoberfest
Oktoberfest/Märzen • Extract • 5 gal
I first brewed this recipe in 1987 and have kept going back to it occassionally ever since. It compares very closely to imported German Spaten Oktoberfest. If you turn a group of friends loose on a 5 gal corny keg of this stuff, it will empty pronto.Enjoy! clearprop@coinet.com
August 19, 2001 11:03am
1.0/5.0 1 rating
Ingredients (Extract, 5 gal)
- 1/2 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1/2 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 1/8 lbs
Roasted Barley
Roasted Barley
Sweet, grainy, coffee flavor and a red to deep brown color. For porters and stouts.
- 4.0 lbs
Pale Liquid;Alexanders
Pale Liquid;Alexanders
Reportedly lightest colored malt extract available.
- 3.0 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.
- 7/8 oz
Tettnanger -5.6 AA% pellets; boiled 60 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 7/8 oz
Hallertau -3.1 AA% pellets; boiled 20 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1/2 oz
Saaz -3.8 AA% pellets; boiled 5 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1/2tsp
Irish Moss -(omitted from calculations)
Irish Moss
- 1.5tsp
Gypsum -(omitted from calculations)
Gypsum
- 6oz
Corn sugar priming -(omitted from calculations)
Corn sugar priming
-
Wyeast1764-PCROGUE Pacman
Wyeast1764-PCROGUE Pacman
A versatile yeast strain from one of Oregon’s leading craft breweries. Pacman is alcohol tolerant, flocculent, attenuates well and will produce beers with little to no diacetyl. Very mild fruit complements a dry, mineral finish making this a fairly neutral strain. Pacman’s flavor profile and performance makes it a great choice for use in many different beer styles.
Notes
Toast 2 row malt in 350 deg oven for ten min. Put ground 2 row, crystal and roast barley malts in nylon bag, suspend in wort base water and hold at 150 deg for 45 min. Remove at 170 deg to complete a mini-mash. Add extracts and boil for 60 mins, adding hops at designated times. Cool to 70 deg and pitch 2 qt slurry of yeast at high kruesen. Primary fermentation at 55 deg for ten days in glass. Secondary fermentation for six weeks at 38 deg. Prime and bottle or keg and pressure carbonate.
Style (BJCP)
Category: 3 -European Amber Lager
Subcategory: B -Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.059 | 1.050 -1.057 |  |
| Terminal Gravity: | 1.014 | 1.012 -1.016 | |
| Color: | 12.9 SRM | 7 -14 | |
| Alcohol: | 5.9% ABV | 4.8% -5.7% | |
| Bitterness: | 29.3 IBU | 20 -28 | |
Discussion
weak
2009-10-06 8:24pm
4.0 lbs. Pale Liquid info 3.0 lbs. Dry Light Extract to weak more amber needed
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