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GB Oktoberfest

Have not yet brewed this. Feedback welcome. Just put this one together based on style description from BJCP guidelines. My first Oktoberbest, so I wanted to stay basic and true to style as much as possible.

Brewer: JMSullivan23 Email: jmsullivan23@gmail.com
Beer: GB Oktoberfest Style: Märzen/Oktoberfest
Type: Extract w/grain Size: 5 gallons
Color:
28 HCU (~15 SRM)
Bitterness: 24 IBU
OG: 1.053 FG: 1.012
Alcohol: 5.3% v/v (4.1% w/w)
Grain: 12 oz. Belgian CaraMunich
12 oz. Belgian CaraVienne
Steep: Steep until 175 degrees
Boil: 60 minutes SG 1.050 5.25 gallons
3.3 lb. Light malt extract
3.3 lb. Amber malt extract
Irish Moss at 10 minutes remaining
Hops: 1 oz. Hallertauer (4.25% AA, 60 min.)
.5 oz. Saaz (3.75% AA, 45 min.)
.5 oz. Tettnanger (4.5% AA, 15 min.)
Yeast: German or Bavarian Lager Yeast
Log: Ferment at 50 degrees for a month or so depending on yeast. Lager near freezing for 6-8 weeks minimum.
Carbonation: 3/4 cup priming sugar prior to bottling
Tasting: Won't be tasting until October, so we'll see.

Recipe posted 06/03/11.