<_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
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<_MOD_>2012-05-11
My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
1280.0000000
144.0000000
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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
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65.0000000
5.4000000
180.0000000
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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
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211.2000000
168.2591735
0.0000000
<_TExpanded>1
1
1280.0000000
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<_MOD_>2012-05-11
Malt
0
0
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16.0000000
3.0000000
75.0000000
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0.0000000
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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
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4.0000000
3.0000000
2.0000000
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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
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0
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1.0160000
1.0180000
1.0110000
951.0400000
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30.0000000
2.3000000
5.2000000
6.0000000
1.0100000
30
155.0000000
0
1.0000000
30.0943068
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640.0000000
640.0000000
72.0000000
20.0000000
10.0000000
1.0570000
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