Oktoberfest All Grain - Märzen |
RECIPE INFO |
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by Two00proof
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Recipe Type:
All Grain |
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Batch Size: 0 |
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Boil Size: 0 |
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Boil Time: 80 Minutes
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Efficiency: 75%
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OG: 1.053 |
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FG: 1.013 |
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ABV: 5.24%
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Bitterness: 25.9 (tinseth)
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IBU/OG: 0.49 |
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Color: 10.5° SRM
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Calories: 5.24 per 330ml
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Oktoberfest Attempt. |
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FERMENTABLES |
| 26.1% |
0 |
Pilsen - UK |
36 |
1 |
Mash |
| 34.8% |
0 |
Munich Light - DE |
37 |
6 |
Mash |
| 26.1% |
0 |
Maris Otter Pale - UK |
38 |
3 |
Mash |
| 13% |
0 |
Crystal 45L - UK |
34 |
45 |
Mash |
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HOPS |
| 0 |
Tettnang |
Pellet |
Boil |
60 Minutes |
4.5 |
15.87 |
| 0 |
Hallertau |
Pellet |
Boil |
30 Minutes |
4.5 |
6.1 |
| 0 |
Hallertau |
Pellet |
Boil |
15 Minutes |
4.5 |
3.94 |
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YEAST |
| Wyeast Bavarian Lager 2206 |
75% |
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OTHER INGREDIENTS |
| 1 |
tsp |
irish moss |
0 minutes |
Boil |
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INSTRUCTIONS |
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Strike Volume: 3.8 Gallons at 167-170 F
Starter for Yeast should be used if possible. (1L water, 100g DME)
Pitch yeast at around 50 degrees and hold for 48 hours.
Move to warmer area for the next 10 days.
Move to warmer area for 9 days for diacetyl cleanup.
Cold crash to clarify.
Raise temp before bottling or kegging.
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