<_MOD_>1970-01-01 Selections 7372 0 1 1 <_XName>Selections 16 <_MOD_>2012-12-20 CFB18 - Cry Havoc Märzen Fisker 2012-05-19 1992-02-01 676.2765565 640.0957608 0 0 0 0 0 0 <_MOD_>2012-12-20 Pot ( 5 Gal/19 L) - Mini-BIAB 642.4627287 35.2739619 1 0.3000000 0.0000000 0 0 710.0903844 90.0000000 10.0000000 1 95.6931327 64.9225494 4.0000000 0.0000000 710.0903844 28.7417537 0.0000000 65.0000000 100.0000000 Sample Brew-In-A-Bag equipment profile set up for a 19 litre pot (diameter of 29cm or 15 inches) using a polyester grain bag to hold the grain. This profile should be used with the BIAB mash profiles available in the BeerSmith mash profiles area. As this is a small pot size, it may be necessary to hold back some mash water until after the bag has been removed to prevent over-flow. The above assumes loose pellet hops and only clear, chilled wort transferred from the kettle using no trub management techniques. Experienced brewers should adjust 'Loss to Trub and Chiller' and 'Brewhouse Efficiency' accordingly to suit their trub management techniques. <_MOD_>1970-01-01 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_>2012-12-20 Single Infusion, Light Body, No Mash Out 207.0581566 71.9600000 212.0000000 71.9600000 5.4000000 168.0800000 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_>1970-01-01 steps 7432 1 7149 1 <_XName>steps 16 <_MOD_>1970-01-01 Mash In 0 505.1497549 149.0000000 75.0000000 2.0000000 0.0000000 0.3000000 642.4627287 71.9600000 35.2739619 0.0000000 71.9600000 0.0000000 207.0581566 162.0500932 0.0000000 <_TExpanded>1 1 642.4627287 35.2739619 0.3000000 <_MOD_>1994-08-17 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_>2012-12-20 Corn Sugar 70.0000000 0 Corn Sugar 100.0000000 Use corn sugar for priming the beer <_MOD_>1970-01-01 Ale, Two Stage 67.0000000 67.0000000 67.0000000 67.0000000 65.0000000 65.0000000 65.0000000 65.0000000 1 4.0000000 10.0000000 7.0000000 30.0000000 1 <_MOD_>1970-01-01 Ingredients 7405 1 7182 11 <_XName>Ingredients 16 <_MOD_>1970-01-01 Premium Pilsner (Weyermann) Germany Weyermann 0 1 264.5547146 63.4931315 1.0152284 82.2300000 0.0000000 30.6643952 1 1.2000000 4.4000000 110.0000000 10.9000000 0.0000000 0 1 100.0000000 Pilsner base malt for all pilsners, lagers. Highly modified malt. 90.0000000 0.0000000 Pilsner Liquid Extract <_MOD_>1970-01-01 Vienna Malt (Weyermann) Germany Weyermann 0 1 0.0000000 56.4383391 2.9949239 82.2300000 0.0000000 27.2572402 2 1.8000000 3.7000000 50.0000000 10.9000000 0.0000000 0 1 100.0000000 Vienna base malt - used in many continental beer styles. Full bodied, golden color. 90.0000000 0.0000000 Pale Liquid Extract <_MOD_>1970-01-01 Munich, Fuglsang Denmark Fuglsang 0 1 352.7396195 35.2739619 7.1065990 82.2300000 0.0000000 17.0357751 3 1.5000000 3.3000000 50.0000000 10.6000000 0.0000000 0 1 100.0000000 Light Munich malt. May be used as a base for many German beer styles. Fest beers, bocks, ales. Enhances malty flavour and aroma 90.0000000 0.5669905 Amber Liquid Extract <_MOD_>1970-01-01 Caramunich II (Weyermann) Germany Weyermann 0 1 0.0000042 19.4006791 62.9949239 75.7400000 0.0000000 9.3696763 4 0.0000000 5.6000000 0.0000000 0.0000000 0.0000000 0 0 10.0000000 German crystal malt. Adds maltiness, aroma, color. 90.0000000 0.0000000 <_MOD_>1970-01-01 Munich II (Weyermann) Germany Weyermann 0 1 18.5188300 17.6369810 8.4771574 82.2300000 0.0000000 8.5178876 5 1.6000000 3.1000000 25.0000000 10.7000000 0.0000000 0 1 100.0000000 Darker Munich Malt. Used as a base malt in many German beer styles. Fest beers, bocks and ales. Enhances malt flavour and aroma 90.0000000 0.0000000 Amber Liquid Extract <_MOD_>1970-01-01 Cara-Pils/Dextrine US 0 1 31.7465739 7.7602716 1.9796954 72.0000000 0.0000000 3.7478705 6 1.5000000 4.0000000 0.0000000 13.2000000 0.0000000 0 0 20.0000000 Significantly increases foam/head retention and body of the beer. Also sold under the names "Dextrine" and "Cara-Foam" 90.0000000 0.0000000 <_MOD_>1970-01-01 Barley Diastic Malt, Weyermann 0 1 35.2739619 7.0547924 2.0304569 75.0000000 0.0000000 3.4071550 7 1.5000000 4.0000000 300.0000000 11.7000000 0.0000000 0 0 100.0000000 90.0000000 1.4174762 <_MOD_>2012-12-20 Challenger United Kingdom 1 0 8.0800000 4.0000000 23.5294102 17.6369810 0.7054792 25.0000000 60.0000000 0.0000000 Variant of Northern Brewers heritage Used for: Both aroma and bittering for ales and lagers Aroma: Fruity in flavor, spicy aroma, blends well Substitutes: N/A 16.0534524 8 0 1 1.1339809 <_MOD_>2012-12-20 Saaz Czech Republic 1 2 5.1000000 3.5000000 41.1764712 5.1147245 1.2345887 42.0000000 10.0000000 0.0000000 Used for: Pilsners and Bohemian style lagers Aroma: Delicate, mild, clean, somewhat floral -- Noble hops Substitutes: Tettnanger, Lublin Examples: Pulsner Urquell 5.8447586 9 0 1 1.1339809 <_MOD_>2012-12-20 Hallertauer Mittelfrueh Germany 1 0 4.3000000 4.6000000 35.2941186 3.5273962 1.0582189 45.0000000 10.0000000 0.0000000 Used for: Continental Lagers, German Ales/Lagers, US Lagers Aroma: Pleasant, assertive, mild herbal aroma Substitutes: Hallertauer, Mt. Hood, Liberty, Crystal Examples: Sam Adams Boston Lager, Sam Adams Boston Lightship 4.6463376 10 0 1 1.1339809 <_MOD_>1970-01-01 Cry Havoc White Labs WLP862 1 0 1 1.2000000 1.0000000 0.0000000 6.0000000 11 1 2012-05-19 2011-02-27 100.0000000 66.0000000 70.0000000 68.0000000 74.0000000 0 0 0 5 2003-06-14 All American Style Lagers -- both light and dark. Licensed by White Labs from Charlie Papazian, author of "The Complete Joy of Home Brewing". This yeast was used to brew many of his original recipes. Diverse strain can ferment at ale and lager temps. <_TExpanded>1 2 0 0 1.0570000 1.0100000 1.0180000 1.0110000 811.5318678 1.0530000 BRYGDAG: 19/5-12 (sådan ca.) Nogenlunde standard Märzen opskrift, men brygget på en ale gær - en Mocktoberfest. Gæret koldt (16C), for at få et mere pilsner-agtigt udtryk. 30.0000000 Nov 12: Smager lidt for "engelsk", med nogle svage frugtnoter fra gæren. Minder nok mere om en ESB end en märzen, men det er ellers en fint balanceret øl. Den skal dog gæres koldere (eller med pilsner-gær) for at undgå frugtnoterne næste gang. 2.3000000 5.2000000 6.0000000 1.0100000 30 155.0000000 0 1.0000000 0.0000000 0 640.0000000 640.0000000 72.0000000 20.0000000 10.0000000 1.0570000 0 <_TExpanded>1