This is a light amber beer that is smooth and malty with a crisp hop finish. The toasted malt and organic German premium hops gives this brew a wonderful blend of flavors in the Vienna/Märzen/Oktoberfest tradition. Best if fermented at lagering temperatures (45- 55 F). Traditionally, this style was brewed in March, lagered throughout the summer and drank during Oktoberfest in September. Prost!
Contains organic malted barley, organic hops, Irish Moss, recipe, and instructions.
ABV - 5.5% IBU - 21 OG: 1.056 FG: 1.014
Note: This recipe is traditionally fermented as a lager, which requires a slow and cold fermentation at about 50F for 3-4 weeks before dropping the temperature down to around 35-40F for a cold conditioning period of 1-3 months. This cold and slow fermentation results in very clean, crisp, and refreshing malty beers. Brewing lagers usually requires special equipment to maintain proper cold fermentation temperatures.
If you don't have a way to lager: If you can't lager this beer, you can make a very good pseudo-lager by using a California Common-style yeast---a strain that produces lager-like beers at normal room temperatures (60-70F). These strains take much less time as well (2-3 weeks total fermentation), and while you don't need to do a cold conditioning period afterwards, storing your keg or bottles in the fridge for a few weeks or even up to a month or two can help get this beer tasting more clean and crisp.
**Purchase your recommended yeast strain with your kit and receive $1 off the retail price of the yeast. If yeast options are not shown in drop down menu, we are currently out of stock of those yeast strains.