Oktoberfest

Share an all grain or partial grain recipe that you like or want to get feedback from the Borg.

Moderators: BlackDuck, Beer-lord, LouieMacGoo, philm00x, gwcr

User avatar
Kealia
Brew Guru
Brew Guru
Posts: 5588
Joined: Thu Aug 08, 2013 10:52 pm

Re: Oktoberfest

Post by Kealia »

MadBrewer wrote:
1.00 oz Hallertau Mittlefrueh Pellet (4% Alpha) @ 5 Minutes (Actually a flameout addition for 15 minutes at 180*).
I'm not one to brew to style (versus brewing to what I like/want) but I'll ask:
Is this going to add significant aroma to your Octoberfest? The few that I've had in the past were malty, not hoppy and I find that hopstands like this are great for aroma and flavor stability.

I've also not brewed with Hallertau Mittlefrueh before, so take that question for what its worth.
User avatar
gwcr
Moderator
Moderator
Posts: 1404
Joined: Mon Aug 05, 2013 9:11 am
Location: Cedar Rapids, IA

Re: Oktoberfest

Post by gwcr »

LouieMacGoo wrote:
BlackDuck wrote:That last Cream Ale I did had both a lager and an ale yeast in it. I used S-05 and W-34/70 and held the temp at 65. Wonder if that would work for you here? I am considering doing that in an IPA actually.
What about using something like this?
WLP080 Cream Ale Yeast Blend
This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
Attenuation: 75-80%
Flocculation: Medium
Optimum Fermentation Temperature: 65-70°F
(18-21°C)
Alcohol Tolerance: Medium High
WLP080 is the exact yeast that my LHBS guy recommended if I were going to use liquid yeast. He said it works great around 60-65. Took his last US-05 instead as I'm not really a liquid yeast guy (yet).
Fermenting: Bucket 1 - Fresh Squeezed IPA; Bucket 2 - Empty

Kegged: Keg 1 - Irish Red; Keg 2 - Cream Ale; Keg 3 - Amber Ale; Keg 4 - APA; Keg 5 - Empty; Keg 6 - Empty; Keg 7 - Empty
The reason why the above list is so small Home Theater Build
User avatar
swenocha
Uber Brewer
Uber Brewer
Posts: 1991
Joined: Sun Aug 04, 2013 10:35 am

Re: Oktoberfest

Post by swenocha »

FWIW, my favorite simple O-fest is as follows (5 gal):

3.125lb ea German Pils, Munich, Vienna
1.25lb Crystal 40
1.25oz Tettnanger (60 min)
.75oz Saaz (20 min)
WLP830 German Lager (or WY2565 Kölsch if doing an ale)

As for Kealia's comment about aroma... I personally only want grain aromas in my o-fest. Of course, that's personal pref... YMMV.
Swenocha is a vast bastard of brewing knowledge - Wings_Fan_In_KC

Fermenting:
nada... zip...

Drinking:
nada... zip... maybe an N/A beer here and there...
User avatar
poodie
Newbie
Newbie
Posts: 30
Joined: Fri Aug 07, 2015 5:28 pm
Location: Always Pre-Heat Your Mash-Tun

Re: Oktoberfest

Post by poodie »

Looking forward to hearing about the caramunich/crystal additions.
User avatar
MadBrewer
Braumeister
Braumeister
Posts: 973
Joined: Fri Aug 16, 2013 9:09 am

Re: Oktoberfest

Post by MadBrewer »

Kealia wrote:
MadBrewer wrote:
1.00 oz Hallertau Mittlefrueh Pellet (4% Alpha) @ 5 Minutes (Actually a flameout addition for 15 minutes at 180*).
I'm not one to brew to style (versus brewing to what I like/want) but I'll ask:
Is this going to add significant aroma to your Octoberfest? The few that I've had in the past were malty, not hoppy and I find that hopstands like this are great for aroma and flavor stability.

I've also not brewed with Hallertau Mittlefrueh before, so take that question for what its worth.

I have quite the same questions myself. LoL

I brewed a 1.045 OG Cream Ale and added 1 oz of Willamette for 60 min and then addd nothing else until a 15 min hopstand with 1 oz of Willamette and 1 oz of Saaz. The beer came out great and it was my first time doing the hopstand. I have done them a few more times now with hoppy beers and I really like the impact. I figured if the cream ale could handle that hopstand then the Oktoberfest probably could too. I know Oktoberfest is a malty style but I do like a little late hop character. I plan on giving it a long lagering period so im hoping it all comes to gether as a nice balanced beer.

The hopstands I have done seem to bring a nice lasting hop aroma with a clean refined flavor. I dont know how to guesstimate the IBUs from the hopstand but time and temperature are big factors in that. I guess we will see how it goes...but in short I dont think it will be too much for the beer. Not after doing similar with the Cream Ale as a reference.
Brew Strong My Friends...
User avatar
BigPapaG
Uber Brewer
Uber Brewer
Posts: 1979
Joined: Fri Aug 09, 2013 10:11 am

Re: Oktoberfest

Post by BigPapaG »

I generally figure that a proper hopstand adds about 10% additional bittering IBU's (ballpark) and a bunch of flavor and aroma... Both the latter seem to be based on the amount of time the hopstand is held at specific temps...

I think BYO did an article on this a while back but I have lost my reference to it. :(

:borg:
User avatar
Stinkfist
Freshly Brewed
Freshly Brewed
Posts: 92
Joined: Fri Aug 07, 2015 6:09 am
Location: Northern Cantucky

Re: Oktoberfest

Post by Stinkfist »

Hmm thanks for the reminder that I need to brew my Oktoberfest soon....probably not for a couple of weeks but soon! ;) Your recipe looks good though! I am not a huge fan of Vienna malt but I know others really love it, love me some Munich though ;)
Third Eye Brewing

Since I am too lazy to update this every brew...I will update with list of awards ;)

2013 Upper Mississippi Mashout
Gold medal 10A American Pale Ale
Bronze medal 10B American Amber Ale

2012 Upper Mississippi Mash out
Silver medal 3B European Amber Lager Oktoberfest

2012 National Homebrew Competition First round
Gold Medal 3B European Amber Lager Oktoberfest

2012 Minnesota State Fair Homebrew Competition
Gold Medal 3B European Amber Lager
Gold Medal 10A American Pale Ale
-3rd place Overall!
User avatar
mashani
mashani
mashani
Posts: 6743
Joined: Sat Aug 10, 2013 11:57 pm

Re: Oktoberfest

Post by mashani »

BigPapaG wrote:I generally figure that a proper hopstand adds about 10% additional bittering IBU's (ballpark) and a bunch of flavor and aroma... Both the latter seem to be based on the amount of time the hopstand is held at specific temps...

I think BYO did an article on this a while back but I have lost my reference to it. :(

:borg:
Depends on what temperature you start your stands at of course. I have been basically hopstanding flameout additions by putting the lid on the pot and walking away for nn minutes. Did it out of desperation to keep brett out, but found it worked great. That causes the volatile oils that get vaporized by the higher temps to stay in there and then re-condense back into the wort as it cools down. (they are not destroyed, just temporarily vaporized - it's no different the perfume distillation - except your keeping it in the same vessel). So I end up with just as much flavor/aroma as a lower temp hop stand when it's all said and done. But I also get full IBU contribution for at least 10 minutes, because you get that until it gets down to around 190. So I consider it a 10 minute increase in boil time as far as IBU contribution for a 2.5 gallon batch, which is often more then a 10% increase. It's more like a 20 minute increase in a bigger batch if you do it this way. So you can do a really short boil - 10 to 15 minutes - and get a lot of IBUs out of a short boil, if you are using high AA hops. And no I do not get DMS from doing this.
User avatar
MadBrewer
Braumeister
Braumeister
Posts: 973
Joined: Fri Aug 16, 2013 9:09 am

Re: Oktoberfest

Post by MadBrewer »

I ended up cooling the wort for a second down to 190* turning off the chiller and added the hops. Put the lid on (not completely) and the temp free falls from there. I did 15 min for this particular batch. I didn't want a lot of IBU contribution, just wanted to extract some* of those long lasting flavor and aroma properties that a hop stand seems to bring. The hops I was working with (Hallertau and Saaz) were so low in AA's I wanted to get a little more out of them. The Hallertau were 2.7% AA and the Saaz 3.6% AA. I only had like 17-18 IBU's coming from the 90 minute bittering addition of 2 oz of Hallertau. So a few more IBU's from the Whirlpool (Hopstand) should get me in the ballpark I want to be of low to mid 20's for IBU's.
Brew Strong My Friends...
User avatar
Kealia
Brew Guru
Brew Guru
Posts: 5588
Joined: Thu Aug 08, 2013 10:52 pm

Re: Oktoberfest

Post by Kealia »

Good deal. I'm a big hopstand fan, too. My pales and IPA/IPL get a nice fat dose at 180 for 15-30 minutes and I love what it brings. Juat wasn't sure what you know and wanted since you're 'new' here.
Sounds like you are dialed in.
User avatar
MadBrewer
Braumeister
Braumeister
Posts: 973
Joined: Fri Aug 16, 2013 9:09 am

Re: Oktoberfest

Post by MadBrewer »

Heres the hydro sample when I transfered to the fermenter. Looks like an Oktoberfest to me so thats a start. It ended up about 1.052 OG. 5 gals into the fermenter. It's sitting in the chest freezer with the temp controller at 50-52*. Seems to be showing signs of starting to take off.

I appreciate the replys about the hopstand. I'l be sure to update how I feel about it in this beer.
Attachments
11800379_993355570684809_1571461362113280721_n.jpg
11800379_993355570684809_1571461362113280721_n.jpg (13.81 KiB) Viewed 2360 times
Brew Strong My Friends...
User avatar
Kealia
Brew Guru
Brew Guru
Posts: 5588
Joined: Thu Aug 08, 2013 10:52 pm

Re: Oktoberfest

Post by Kealia »

Yeah, that's pretty.
User avatar
Ibasterd
Brew Master
Brew Master
Posts: 699
Joined: Wed Sep 25, 2013 1:29 pm
Location: In the shadow of the Mouse.

Re: Oktoberfest

Post by Ibasterd »

Dass sieht gut aus für mich!!!
What is best in life?" "To crush your enemies -- See them driven before you, and to hear the lamentation of their women!"
User avatar
LouieMacGoo
Site Admin
Site Admin
Posts: 1846
Joined: Fri Jul 05, 2013 12:09 pm
Location: S.E. Michigan
Contact:

Re: Oktoberfest

Post by LouieMacGoo »

Ibasterd wrote:Dass sieht gut aus für mich!!!
ich auch!
Worrying can spoil the taste of beer more then anything else! ~ Charles Papazian

Find out more about Yeast, Hops, Grains and Cleaning & Sanitizing
Whats Brewing

Fermenting:

#40 - Citra-Nilla Cream Ale IPA - Brewed:9/20/15

Conditioning:
#39 - Dead Fly IPA - Brewed: 8/29/15 Bottled: 9/27/15
#38 - Apricot Hefeweizen (Colab w/Adam at SOL)- Brewed: 8/8/15

Drinking
#36 - Summer Wheat: Oberon Clone - Brewed: 7/11/15
#37 - Hickory Bourbon Honey Porter - Brewed: 7/18/15
#33 - Younger No. 1 Scottish Strong Ale - Brewed: 3/29/15
#28 - Hard Mulled Cider, Brewed 10/11/14 Kegged
#29 - Strawberry Lime Cider, Brewed/10/19/14 Kegged

Gone
#34 - Second Runnings IPA - Brewed: 3/29/15
#32 - Harvest Nugget Smash v2 (TBD) Brewed 11/27/14
#35 - Columbus Pale Ale - Brewed: 5/02/15
User avatar
MadBrewer
Braumeister
Braumeister
Posts: 973
Joined: Fri Aug 16, 2013 9:09 am

Re: Oktoberfest

Post by MadBrewer »

Tomorrow this will be 2 weeks in. I only bumped the temp controller once in this time. I fermented mostly around 50*. Once fermentation slowed down a week or so in I bumped the controller to 54* to give it a boost. I don't brew a lot of lagers at all. I'll bump the temps again to finish out with a D-rest wether it's needed or not. Then I can start lagering.
Brew Strong My Friends...
Post Reply