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 malt extract, 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.