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Oktoberfest
I went through the oktoberfest recipes on here and came up with this recipe. I'd like to know your opinion on it as to if some ingredients aren't needed amounts.
thanks
octoberfest:
5.5 gallons
1.052 OG
21.3 IBU
3 lbs Amber DME
3 pds extra light DME
1/2 pd munich malt
1/2 pd vienna malt
1/2 pd aromatic
1/2 pd 40L crystal
1/2 pd carapils
1.5 oz Liberty (3.7%) 60 min
1 oz liberty 30 min
1/2 oz liberty 2 min
safale 04
DC
You will probably get the color and mildly the flavor you want, however this style is all about showing off the munich malt. I would use as much munich as you can comfortably in your steeping grains, and possibly look for a munich LME or DME if possible, and with the us-04 you may get closer to a north english brown in tostiness and maltiness. Are you going for a marzen with an ale process? Or are you shhoting for a lager?
thirsty wrote:
You will probably get the color and mildly the flavor you want, however this style is all about showing off the munich malt. I would use as much munich as you can comfortably in your steeping grains, and possibly look for a munich LME or DME if possible, and with the us-04 you may get closer to a north english brown in tostiness and maltiness. Are you going for a marzen with an ale process? Or are you shhoting for a lager?
Ale. As far as yeast what would you advise?
thanks for hte input.
DC
Looks like an english brown to amber hybrid ale. Mainly because of the yeast.
I agree with thirsty. See if you can get some munich extract then go 50/50 with that and base extract, along with some vienna, crystal and carapills for your variety grains.
S-04 will be to fruity for a clean oktoberfest-style beer made as an ale. (I really lke this yeast normally)
Switch the yeast to US-05 from the same company and ferment it a little cooler than normal...65F is good.
The best results with this dry yeast will be had if you repitch it from some left over cake.
So make a batch of simple american cream ale with this yeast, then pitch a pint of the cake into your Oktoberfest wort.
If you were to try some liquid yeasts I would suggest (but the repitch of US-05 will work great):
WLP011 European Ale
WLP029 German Ale/Kolsch Yeast
Both had low esters and are very clean. Ferment close to the lower end of the range with an adequate pitch of yeast. (At least two vials without a starter, or use one with a 1.5L starter)
I used a 2L starter in my Oktoberfest, but got it working at lower temperatures a few weeks prior to brewing.
http://www.davikbrewing.com/blog/brewin … ktoberfest
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