11 AG oktober in spring (1 ratings)

All Grain Recipe

Submitted By: buckfart (Shared)
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Brewer: Jay Dampier
Batch Size: 4.70 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 6.21 galStyle Guide: BJCP 2008
Color: 11.6 SRMEquipment: Pot and Cooler ( 5 Gal/19 L) - All Grain
Bitterness: 27.2 IBUsBoil Time: 60 min
Est OG: 1.062 (15.3° P)Mash Profile: Single Infusion, Medium Body, Batch Sparge
Est FG: 1.014 SG (3.5° P)Fermentation: Ale, Two Stage
ABV: 6.4%Taste Rating: 30.0

Ingredients
Amount Name Type #
3 lbs 8.00 oz Munich Malt - 20L (20.0 SRM) Grain 1
3 lbs 8.00 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2
3 lbs 8.00 oz Vienna Malt (5.0 SRM) Grain 3
8.00 oz Cara-Pils/Dextrine (2.0 SRM) Grain 4
8.00 oz Toasted Malt (27.0 SRM) Grain 5
0.00 oz Corn Sugar (Dextrose) (0.0 SRM) Sugar 6
0.40 oz Magnum [14.0%] - Boil 60 min Hops 7
0.25 tsp Irish Moss (Boil 15 min) Misc 8
1.00 oz Saaz [7.8%] - Boil 10 min Hops 9
2 pkgs Lalvin EC-1118 (Lallemand - Lalvin #EC-1118) Yeast 10

Taste Notes

(Brewed May 26, 2012). The Saaz come through in a big way. Also some subtle esters from the champagne yeast. Pretty good, but definately not a true Oktoberfest brew.

Notes

I used champagne yeast instead of lager yeast since I cannot get to lager temps in my basement, and this strain is very clean and a high attenuator. Sub out with a real lager yeast if you can ferment in the correct temperature range. I was going for an Oktoberfest malt character, with a German Pils hopping (Saaz) character.

Ratings

by jkiv

Nice malt aroma with crisp hop aroma. Can pick up a hint of toasty character.

Creamy mouthfeel. Malty flavour and aroma upfront and a nice bitterness comes through to finish it off.

Very refreshing.