Description
This is a clean, amber lager with deceiving strength (5.5-6%). Historically, it was made in March, and drank in late September as a festbier. Cold conditioning (lagering) helps to bring out the crispness of a true lager. It has relatively how hop bitterness with a malty aroma. It should be drunk with German sausage & sauerkraut for maximum enjoyment. Serve cool. (40-50 degrees F). O.G. 1.054
Ingredients
- 50 g chocolate malt (crushed)
- 270 g light crystal malt (crushed)
- 300 g minuch malt (crushed)
- 300 g vienna malt (crushed)
- 3.3kg light liquid unhopped malt extract
- 42 g Tettnanger hops (boil 30min)
- Liquid Bavarian Strain yeast
Brewing
Should be ready for lagering in a few weeks. Once completed I will post my results.
I should mention this isn't the first kit I've made, however it is the first kit I have documented.
Review
This is the first Oktoberfest that I've brewed. This is a great fall beer that has a little malt flavour and is smooth going down. This beer really came through after about a month after it was bottled. Although it is a nice beer it wasn't very bold and had more of a lagerish style taste to it which made it seem a bit watered down.
Conclusion
I would buy this beer again however I would first like to try and make some other Oktoberfest beers to compare as this one seemed to have a bit of a watered down taste. It would be a much bolder beer if it had more malt flavour.
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