<_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