BeerBorg

hey guys for my next batch i want to do a oktoberfest but need a good recipe......for this recipe i wanna do a partial mash and will be using a lbk so about a 2 gallon batch but probably a lil over since i like to overfill it

im am doing this on the stove/oven and using a strainer with about 2 pounds grain capacity so id like to only use like 2-2.25 lbs of grain and dme for the rest

mash temp needed to plz

If I was doing a PM Oktoberfest with that much grain, and using DME to fill it out, I would mash 100% Munich or close to 100% Munich at 154 or so. If using 100% it will convert, it will just take longer. IE do a 75 minute mash instead of 60.

If I was using some Munich malt extract instead of DME to fill it out, I might mash Vienna instead. I'd still mash it at 154 or so. But I don't think you can get DME Munich malt extract.

I would not use caramunich or caravienna or that sort of thing. Mashing the real thing at a higher temp will give you the "right" kind of malty sweetness, vs. the more crystal like sweetness of the cara grains.

so what if did something like this

2 lbs munich malt
2lbs pilsen dme
1oz tettanger....ill probably do like .5oz 60 mins then .25oz 15mins and .25oz 5 mins
and a geman lager yeast saflager 34/70


wondering if i should add a lil vienna malt...... or any other suggestions

As I don't have the time, patience or temp control to to a true lager, I'm planning on doing a "mocktoberfest" using Ale yeast next. Here is the recipe I'm thinking of using:

Title: Mocktoberfest

Brew Method: All Grain BIAB
Style Name: Oktoberfest/Märzen
Boil Time: 90 min
Batch Size: 2 gallons (fermentor volume)
Boil Size: 4 gallons
Boil Gravity: 1.025
Efficiency: 73% (brew house)

STATS:
Original Gravity: 1.051
Final Gravity: 1.012
ABV (standard): 5.15%
IBU (rager): 21.81
SRM (morey): 13.66

FERMENTABLES:
1 lb - German - Bohemian Pilsner (25%)
1 lb - American - Vienna (25%)
1 lb - American - Munich - Dark 20L (25%)
6 oz - Belgian - Aromatic (9.4%)
4 oz - American - Caramel / Crystal 10L (6.3%)
3 oz - American - Caramel / Crystal 40L (4.7%)
3 oz - American - Carapils (Dextrine Malt) (4.7%)

HOPS:
0.27 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 60 min, IBU: 14.02
0.27 oz - Tettnanger, Type: Pellet, AA: 4.5, Use: Boil for 30 min, IBU: 7.79

YEAST:
Danstar - Nottingham Ale Yeast
Starter: No
Form: Dry
Attenuation (avg): 77%
Flocculation: High
Optimum Temp: 57 - 70 F
Fermentation Temp: 60 F

Gman20 wrote:so what if did something like this

2 lbs munich malt
2lbs pilsen dme
1oz tettanger....ill probably do like .5oz 60 mins then .25oz 15mins and .25oz 5 mins
and a geman lager yeast saflager 34/70


wondering if i should add a lil vienna malt...... or any other suggestions

Some Vienna will help the Munich convert. So it will not hurt to add it, and will make a more complex beer that is style appropriate.