Looking for Octoberfest beer!!
I am looking for a good Octoberfest beer recipe. I did one from a kit last year but would like to try one with alterations. If you have anything you like to add in, and I mean anything please let me know! If you could also include brew times I would appreciate it. Thanks again and I am looking forward to your responses.
I have never brewed one myself, however I spent just about all morning researching them, probably with the same hopes you have. I was hoping I could brew now in time for the end of October. Traditionally speaking we are about 7 months late. The lagering time on this style is 6-8 months. However a lot of people use ale yeast to speed up the process. Personally if I did, I'd cold crash my secondary for a week or so to aid in clearing.
Another couple tips I found. Lots of munic malt will do the recipe well. 50% of the bill or so I've seen. Also the use of European hops is suggested. Also the use of low alpha acid, high flavor and aroma hops I believe is correct to style. If you just google "byo oktoberfest" and read the article I'm sure you will be very interested. The recipe they have put there also has a unique way of mashing and a 90 minute boil.
Are you going to be brewing a lager version or ale version?
I brewed my Octoberfest back in early June. Its ready for the keg and more cold conditioning.
I brewed an Oktoberfest Ale on October 22nd. Yea, I know, kind of late for this year, but I like me an Oktoberfest, as far as I'm concerned I could drink them year around. I bottled it on Sunday, and it tasted fantastic, what little was left in the bottling bucket. Being the impatient individual that I am, I put one in the fridge yesterday and for being as young as it was, it was mighty tasty. When I got home from work this morning I put another one in the fridge, just for Quality Control purposes. Because we all know that a test with only one sample just isn't valid. It was tasty too, so now if I can keep my grubby fingers off it for a while I think it is going to turn out to be a very nice beer.
I looked at a lot of different recipes, and this is what I came up with:
4# 2 row
1 oz Tettnang 60 minutes (mine were 5.4% AA)
.5 oz Tettnang 40 minutes
.5 oz Tettnang 20 minutes
Irish moss at 15 minutes
Mashed for an hour at 156 degrees in my 5 gal mash tun. Double sparged with 170 degree water. Collected ~6.5 gallons and boiled for an hour. Pitched one pack of rehydrated S-04 and fermented at 65 degrees. Left it in the primary for three weeks and then bottled. Probably could have bottled after two weeks, but the extra week didn't hurt anything.
OG was 1.060, I'm not sure of the FG, my hydrometer broke.
The beer came out a very bright golden color, and very clear. Very malty with what I think is just the right amount of hop bitterness and flavor. It may be a little on the sweet side, maybe next time I'll mash a couple degrees lower. I'll know more when it gets fully carbed, but for right now it looks like a winner. By next weekend it should be pretty well carbed, I should have a better idea of how it is coming together.
Keep this one in mind for next year if you are interested in an Oktoberfest style ale. Or brew it now and have something malty to enjoy during the long winter nights.
I was kind of concerned about this Oktoberfest. The last couple I tasted had a very bitter, kind of funky aftertaste. I thought it might have had an infection, maybe I was getting a bit lax with my sanitation procedures. Then I realized most everything I ate or drank had the same kind of funky aftertaste. Next thing I know I started getting the sniffles and a sore throat.
How do you know someone is a home brewer?
They are relieved that they are getting an infection and not their beer..........
I decided to bid adieu to 2011 with a brewday. I had the ingredients for another batch of Oktoberfest, so am brewing it again. The first batch was well received. Using Saaz as finishing hops this time, and S05 instead of S04. I think the S04 made it a little fruity. Am going to try and ferment in the low 60's to get as clean a flavor as I can.
If I am feeling ambitious when I get done with this, I have an all extract brew I want to try. Should be a pretty quick brew. If it turns out decent I will post the particulars.
My second batch of Oktoberfest turned out very nice. The S-05 made for a very clean beer. It took a while to ferment at 60 degrees, but it is very clean and clear. I'm not sure about the Saaz for finishing hops, I will probably stick with the Tettnang next time. Next year when I brew it I think I will drop the pale malt and increase the Munich a pound and the Vienna three pounds. I think the flavor will be more to style.
This sounds good. Im going to brew one this year.
Search Home Brewing Knowledge Base|