<_MOD_>2012-05-11 Recipes 7372 0 123 1 <_XName>Recipes 16 <_MOD_>2012-05-11 Walt's Sam Adams Octoberfest Walt Benoit 2012-03-04 1992-02-01 704.0000000 704.0000000 0 0 0 0 0 0 <_MOD_>2012-05-11 My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain 1280.0000000 144.0000000 1 0.3000000 0.0000000 1 1 951.0400000 60.0000000 9.0000000 1 85.7600000 128.0000000 4.0000000 0.0000000 704.0000000 0.0000000 0.0000000 65.0000000 100.0000000 Popular 10 gallon batch setup for all grain brewing. Uses two large stainless 15 gal/58 l kegs for the boil pot and mash tun with the tops cut off the keg. A third keg is often used as a pot to heat mash tun water. <_MOD_>2012-05-11 Oktoberfest/Märzen European Amber Lager BJCP 2008 2 3 1 1.0500000 1.0570000 1.0120000 1.0160000 20.0000000 28.0000000 2.5000000 2.8000000 7.0000000 14.0000000 4.8000000 5.7000000 Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying. Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations. Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14°P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts. Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate. Appearance: Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand. Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters. Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish. Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile. Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping) http://www.bjcp.org <_MOD_>2012-05-11 Single Infusion, Medium Body, No Mash Out 211.2000000 65.0000000 212.0000000 65.0000000 5.4000000 180.0000000 0 100.0000000 0 0 1 0.0000000 640.0000000 0 Simple single infusion mash for use with most modern well modified grains (about 95% of the time). <_MOD_>2012-05-11 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1970-07-19 Mash In 0 561.7920000 152.0000000 60.0000000 2.0000000 0.0000000 0.3000000 1280.0000000 65.0000000 144.0000000 0.0000000 65.0000000 0.0000000 211.2000000 168.2591735 0.0000000 <_TExpanded>1 1 1280.0000000 144.0000000 0.3000000 <_MOD_>2012-05-11 Malt 0 0 0.0000000 16.0000000 3.0000000 75.0000000 0.0000000 0.0000000 0 1.5000000 4.0000000 120.0000000 11.7000000 0.0000000 0 0 100.0000000 60.0000000 1.5000000 <_MOD_>2012-05-11 Keg 45.0000000 1 Forced Carbonation 100.0000000 Keg with forced carbonation which is the method used by most home brewers with kegs <_MOD_>1969-12-31 Ale, Three Stage 60.0000000 60.0000000 60.0000000 60.0000000 40.0000000 40.0000000 40.0000000 40.0000000 1 4.0000000 3.0000000 2.0000000 0.0000000 2 A three stage fermentation, used for more complex ales. <_MOD_>2012-05-11 Ingredients 7405 1 7182 9 <_XName>Ingredients 16 <_MOD_>2012-05-11 Pale Malt (2 Row) US US 0 1 0.0000000 80.0000000 2.0000000 79.0000000 0.0000000 37.8787879 1 1.5000000 4.0000000 140.0000000 12.3000000 0.0000000 0 1 100.0000000 Base malt for all beer styles 60.0000000 0.0687500 Pale Liquid Extract <_MOD_>2012-05-11 Pilsner (2 Row) Ger Germany 0 1 0.0000000 80.0000000 2.0000000 81.0000000 0.0000000 37.8787879 2 1.5000000 4.0000000 110.0000000 11.0000000 0.0000000 0 1 100.0000000 German base for Pilsners and Bohemian Lagers 60.0000000 0.0937500 Pilsner Liquid Extract <_MOD_>2012-05-11 Caramel/Crystal Malt - 60L US 0 1 0.0000000 16.0000000 60.0000000 74.0000000 0.0000000 7.5757576 3 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Adds body, color and improves head retention. Also called "Crystal" malt. 60.0000000 0.0968750 <_MOD_>2012-05-11 Munich Malt - 10L US 0 1 0.0000000 16.0000000 10.0000000 77.0000000 0.0000000 7.5757576 4 2.8000000 5.0000000 50.0000000 13.5000000 0.0000000 0 1 80.0000000 Malty-sweet flavor characteristic and adds a slight orange color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 60.0000000 0.0781250 Amber Liquid Extract <_MOD_>2012-05-11 Vienna Malt Germany 0 1 0.0000000 16.0000000 3.5000000 78.0000000 0.0000000 7.5757576 5 1.5000000 4.0000000 50.0000000 11.0000000 0.0000000 0 1 90.0000000 Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 60.0000000 0.0937500 Pale Liquid Extract <_MOD_>2012-05-11 Carafa III Germany Weyermann 0 1 0.0000000 3.2000000 525.0000000 70.0000000 0.0000000 1.5151515 6 1.5000000 4.0000000 0.0000000 11.7000000 0.0000000 0 0 5.0000000 Dark color and aroma - used in some German beers 60.0000000 0.0781250 <_MOD_>2012-05-11 Tettnanger U S Whole Leaf U.S. 1 2 5.3000000 3.5000000 42.8571429 12.0000000 0.7500000 40.0000000 60.0000000 0.0000000 Use for: German ales, lagers and wheat beer Aroma: Noble, mild, fine, slightly spicy Substitutes: Saaz, Spalt Examples: Sam Adams Octoberfest, Anderson Valley ESB 10.5643864 7 0 1 0.7500000 <_MOD_>1971-01-04 Hallertauer Pellet Type 90 Germany 1 0 3.9000000 4.0000000 57.1428571 8.0000000 1.0000000 50.0000000 15.0000000 0.0000000 Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleaseant, mild spicy flavor, clean, neutral flavor Substitutes: Crytsal, Liberty, Hallertauer Mittenfrueh 5.6574889 8 0 1 0.8400000 <_MOD_>1969-12-31 California Lager Wyeast Labs 2112 1 0 2 4.2000000 1.0000000 4.0000000 0.5000000 9 1 2012-03-04 2012-01-24 174.0000000 67.0000000 71.0000000 58.0000000 68.0000000 0 0 0 5 2012-02-11 California common beers, Steam Beer Suited for 19th century California style beers. Lagers at high temperature and produces malty, clear beers. <_TExpanded>1 2 0 0 1.0570000 1.0160000 1.0180000 1.0110000 951.0400000 1.0500000 30.0000000 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 30.0943068 1 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0570000 0 <_TExpanded>1