Mile High Garage Brew Group > Recipes > Oktoberfest Ghost Ale [Oktoberfest/Marzen]

Recipe: Oktoberfest Ghost Ale

Specifics

Style:

Oktoberfest/Marzen — BJCP Style Information

Category:	European Amber Lager
Number:	03B

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.

Commercial Examples: 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.

Contributor:

Jon G

Yield:

5 gallons

Color (SRM/EBC):

13.7/27

Bitterness (Calc):

29.1 IBU (Tinseth)

BU/GU:

0.59

Calories:

162 (12 ounces)

ABV:

4.9%

ABW:

3.8%

OG:	1.049
OG (Plato):	12.15° P
FG:	1.012
FG (Plato):	3.07° P
Real Extract:	4.71° P
App. Atten.:	74.8%
Real Atten.:	61.2%

General Information

Method:	Extract
Source:	Goldberg Grey Matter

Scale Recipe

Enter desired final yield (volume):

gallons

Extract

7.00 pounds	LME - Light	75.7% of grist
7.00 pounds	Total Extract Weight	75.7% of grist

Malts and Grains

1.00 pounds

German Wheat Malt Light

Color (L):	1.5-2 °L
Info/Use:	Typical top fermented aroma; for wheat beers.

10.8% of grist

1.00 pounds

German Vienna Malt

Color (L):	3 °L
Info/Use:	Increases malty flavor, provides balance. Use in Vienna, Marzen and Oktoberfest.

10.8% of grist

0.25 pounds

German Carafa I

Color (L):	300-340 °L
Info/Use:	Gives deep aroma and color to dark beers, bocks, stout, alt and schwarzbier.

2.7% of grist

2.25 pounds

Total Grain Weight

24.3% of grist

Hops

1.00 ounces

Cascade

Region:	United States
AAU Range:	4 - 8%
Notes:	Strong spicy, floral, citrus (especially grapefruit) aroma.
Typical Use:	Bittering, aroma, finishing, dry hopping.
Substitution:	Centennial
Example:	Sierra Nevada Pale Ale, Anchor Liberty Ale, Old Foghorn

5% Leaf @ 60 minutes
Type: Bittering
Use: Boil

5 AAUs

1.00 ounces

Williamette

Region:	United States
AAU Range:	4 - 7%
Notes:	Mild, spicy, grassy, floral aroma.
Typical Use:	Aroma, finishing, dry hopping.
Substitution:	Fuggle
Example:	English-style Ale, Porter, Stout; Sierra Nevada Porter, Ballard Bitter, Anderson Valley Boont Amber

5% Leaf @ 20 minutes
Type: Flavor
Use: Boil

5 AAUs

1.00 ounces

Saaz

Region:	Czechoslovakia, United States
AAU Range:	2 - 2%
Notes:	Delicate, mild, floral aroma. Czech varietey is considered a noble hop.
Typical Use:	Aroma, finishing.
Substitution:	Tettnang
Example:	Plisner, Lager, Wheat; Pilsener Urquell; Bohemian style lagers

4.3% Leaf @ 5 minutes
Type: Aroma
Use: Aroma

4.3 AAUs

3.00 ounces

Total Hop Weight

14.3 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	Belgian Ale
Manufacturer:	Wyeast
Product ID:	1214
Type:	Ale
Flocculation:	Medium
Attenuation:	74%
Temperature Range:	58–68°F
Amount:	125 ml

Fermentation

Primary:	7 days @ 68° F
Secondary:	21 days @ 68° F
Age:	49 days @ 68° F

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