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Amber Oktoberfest

Trying to produce a tasty Oktoberfest from an OLD recipe I located on the web.

Brewer: Dennis McMahon Email: dennisjohnmcmahoniii@hotmail.com
Beer: Amber Oktoberfest Style: Märzen/Oktoberfest
Type: Extract w/grain Size: 5 gallons
Color:
37 HCU (~18 SRM)
Bitterness: 13 IBU
OG: 1.060 FG: 1.060
Alcohol: -
Water: Pur Water filtered
Grain: 8 oz. Belgian Munich
1 lb. Belgian CaraMunich
Steep: Normal steeping
Boil: 60 minutes SG 1.099 3 gallons
7 lb. 8 oz. Amber malt extract
None
Hops: 1.1 oz. Hallertauer (3.9% AA, 60 min.)
.5 oz. Tettnanger (4.% AA, 15 min.)
.3 oz. Tettnanger (4.% AA, 5 min.)
Yeast: White Labs YP820 Oktoberfest/Marzen Lager Yeast (second pitching)
Log: Brewed 30 Apr 03. Secondary fermentation on 6 May 03. Bottled 11 May 03. Fermented at 68 degrees.
Carbonation: 2.6 volumes Corn Sugar: 4.74 oz. for 5 gallons @ 70°F

Recipe posted 05/16/03.