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Oktoberfest Extract
Color
Stats
OG1.055
FG1.018
IBU37
ABV4.80 %
SRM10
BJCP Style
09A. German Amber Lager, Oktoberfest/Maerzen
Description
Hacker-Pschorr Oktoberfest
Submitted by UnderGrounndAleRd on 23-Oct-2012

Recipe Details
Tasting Notes Creamy white head atop a light golden amber, clear beer. Citrusy malty aroma. Crisp, clean, refreshing. Malty, but light. Delicious, easy to drink all day anyday
Awards
Boil Volume 2.50 gallons
Boil Time 60 minutes
Batch Size 5.00 gallons
Yeast Bavarian lager (75% app. attenuation)
Primary Fermentation Glass 6 gallon carboy, 7 days
Secondary Fermentation glass 5 gallon carboy, 1 month
Other Fermentation lager
Procedure Steeped grains at 150 for 30 minutes in 1 gallon. sparge, boil, added DME and Malto dextrin. boil 60 min with 1 oz tettnanger and 1 oz hallertau, add irish moss 15 min left of boil./ Chill pitch yeast. Primary ferment for 1 day at 70, then decrease to 50, ferment for a week, then rack to secondary, lager at 45- 34 degrees for one month
  Style Comparison
  Low   High
OG 1.050 1.055 1.064
FG 1.012 1.018 1.016
IBU 20 37 30
SRM 7 10 14
ABV 4.8 4.80 6.5
Fermentables
% Weight Weight (lbs) Grain Note Gravity Points Color
78.1 % 6.75 Light Dry Malt Extract Extra light DME 45.6 2.0
8.7 % 0.75 Belgian CaraMunich 3.7 75.0
7.3 % 0.63 German Munich 3.5 8.0
2.9 % 0.25 Dextrin Maltodextrin 1.2 1.5
1.5 % 0.13 Belgian Biscuit 0.6 23.0
1.5 % 0.13 Belgian Aromatic 0.6 25.0
  8.64     55.1  
Hops
% Wt Weight (oz) Hop Note Form AA% AAU Boil Time Utilization IBU
50.0 % 1.00 Tettnanger Pellet 4.0 4.0 60 0.047 19.0
50.0 % 1.00 Hallertau Pellet 3.7 3.7 60 0.047 17.5
  2.00               37.0
Miscellaneous Ingredients
Weight/Units Name Notes
1 tab whirlfloc 15 minutes left of boil
2 gallon spring water true up volume