Oktoberfest

[MadBrewer]

I figured with the "other place" going down, I'll post this here. This will be my first Oktoberfest. I have always wanted to brew one and have ready come Oktober. This should give it just enough time to get some lagering and coniditioning before it's ready. Going to have to make some last minute adjustments, the AA's of my hops are actually lower.

Oktoberfest/Marzen

Recipe Specs
----------------
Batch Size (G): 6.0
Total Grain (lb): 12.500
Total Hops (oz): 3.00
Original Gravity (OG): 1.055 (°P): 13.6
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.40 %
Colour (SRM): 9.5 (EBC): 18.7
Bitterness (IBU): 25.7 (Tinseth)
Brewhouse Efficiency (%): 70
Boil Time (Minutes): 90

Grain Bill
----------------
4.500 lb Pilsner (36%)
4.000 lb Munich I (32%)
3.000 lb Vienna (24%)
0.750 lb Caramunich I (6%)
0.250 lb Melanoidin (2%)

Hop Bill
----------------
2.00 oz Hallertau Mittlefrueh Pellet (4% Alpha) @ 60 Minutes
1.00 oz Hallertau Mittlefrueh Pellet (4% Alpha) @ 5 Minutes (Actually a flameout addition for 15 minutes at 180*).

Single step Infusion at 150°F for 60 Minutes.
Ferment at 50°F with Bohemian Lager yeast.

Recipe Generated with BrewMate.

[BigPapaG]

Looks good MB!

Yeah, I love Hallertau Mittlefrau, but the ones I have seen and used this year have all been low in Alpha Acid... Typically about 2.4! Last year they were running around 4.5!

You know, some Saaz would go well in there also...

But the Hallertau is just fine too!

[MadBrewer]

Yup, I picked up German Hallertau, not sure exactly what they are. They are Hop Union and only 2.7% AA.

As far as Saaz, I thought the same thing. I picked up an oz of Saaz for late in the boil. Saaz should blend well with the Hallertau.

[gwcr]

Tis the season. I'm brewing up an Oktoberfestish this weekend too. The "ish" is because I'm doing it as an ale. Typically I like to brew to style, but the recipe that I got from HBT has rave reviews as an ale, so will give it a shot.

[MadBrewer]

Tis the season. I'm brewing up an Oktoberfestish this weekend too. The "ish" is because I'm doing it as an ale. Typically I like to brew to style, but the recipe that I got from HBT has rave reviews as an ale, so will give it a shot.

Ever try the Bohemian Laer yeast at 60-65*? Its very clean and is actually more lager like than Ale at those temps. It works really well for a hybrid. The Dry yeast versions are really good too. Mangrove Jack Bohemian Lager is a dry yeast and its just as good as liquid IMO. Im a dry y3ast user except for a few special batches. I brew on the fly and I dont have time to plan starters and re-pitch yeast. But honnestly there are so great dry yeasts out there.

[gwcr]

Tis the season. I'm brewing up an Oktoberfestish this weekend too. The "ish" is because I'm doing it as an ale. Typically I like to brew to style, but the recipe that I got from HBT has rave reviews as an ale, so will give it a shot.

Ever try the Bohemian Laer yeast at 60-65*? Its very clean and is actually more lager like than Ale at those temps. It works really well for a hybrid. The Dry yeast versions are really good too. Mangrove Jack Bohemian Lager is a dry yeast and its just as good as liquid IMO. Im a dry y3ast user except for a few special batches. I brew on the fly and I dont have time to plan starters and re-pitch yeast. But honnestly there are so great dry yeasts out there.

Haven't tried that one. I'm a dry yeast user too. Just so much easier. My go to for a clean profile ale yeast has always been US-05 at 64*. Will have to see if my LHBS has the Bohemian Lager yeast.

Thanks for the tip!

[MadBrewer]

Defenitely easier. Dry yeasts fits my schedule.

[Ibasterd]

Tis the season. I'm brewing up an Oktoberfestish this weekend too. The "ish" is because I'm doing it as an ale. Typically I like to brew to style, but the recipe that I got from HBT has rave reviews as an ale, so will give it a shot.

Sorry to hijack, but would you mind sharing that recipe? I did a "mocktoberfest" Ale last year as well, and am always looking for a good recipe.

[BigPapaG]

Tis the season. I'm brewing up an Oktoberfestish this weekend too. The "ish" is because I'm doing it as an ale. Typically I like to brew to style, but the recipe that I got from HBT has rave reviews as an ale, so will give it a shot.

Ever try the Bohemian Laer yeast at 60-65*? Its very clean and is actually more lager like than Ale at those temps. It works really well for a hybrid. The Dry yeast versions are really good too. Mangrove Jack Bohemian Lager is a dry yeast and its just as good as liquid IMO. Im a dry y3ast user except for a few special batches. I brew on the fly and I dont have time to plan starters and re-pitch yeast. But honnestly there are so great dry yeasts out there.

W-34/70 works pretty well at 65°F and temps in and around there as well.

I have also had good success with it at 70°F (ish)... Slightly fruitier but still very acceptable as a lager.

[gwcr]

Tis the season. I'm brewing up an Oktoberfestish this weekend too. The "ish" is because I'm doing it as an ale. Typically I like to brew to style, but the recipe that I got from HBT has rave reviews as an ale, so will give it a shot.

Sorry to hijack, but would you mind sharing that recipe? I did a "mocktoberfest" Ale last year as well, and am always looking for a good recipe.

No problem. Credit for this one goes to Ed Wort at HBT. First time for me making one of his (or anyone else's) recipes. Some modifications made for my equipment profiles.

Type: All Grain
Batch Size (fermenter): 5.50 gal
Boil Time: 70 min
Est Original Gravity: 1.065 SG
Est Final Gravity: 1.016 SG
Estimated Alcohol by Vol: 6.5 %
Bitterness: 21.9 IBUs
Est Color: 9.2 SRM

Ingredients Amt Name Type # %/IBU
5 lbs 8.0 oz Pilsner (Weyermann) (1.7 SRM) Grain 1 39.3 %
5 lbs 8.0 oz Vienna Malt (Briess) (3.5 SRM) Grain 2 39.3 %
2 lbs Munich Malt (9.0 SRM) Grain 3 14.3 %
8.0 oz Caramunich Malt (56.0 SRM) Grain 4 3.6 %
8.0 oz Caravienne Malt (22.0 SRM) Grain 5 3.6 %
1.00 oz Tettnang [4.40 %] - Boil 60.0 min Hop 6 13.6 IBUs
0.50 oz Hallertauer [4.20 %] - Boil 30.0 min Hop 7 5.0 IBUs
0.50 oz Hallertauer [4.20 %] - Boil 15.0 min Hop 8 3.2 IBUs
1.0 pkg Safale American (DCL/Fermentis #US-05) [50.28 ml] Yeast 9 -

Single Infusion Mash 154* for 90 minutes.

His original recipe used a Kolsch yeast. I have US-05 plugged in there for now, but will see what the LHBS has. Not sure why he has a 90 minute mash. Probably just to ensure complete conversion. Other than that, pretty similar to MadBrewer's. Might be a great time for a swap of the finished products to compare...

[Ibasterd]

His original recipe used a Kolsch yeast. I have US-05 plugged in there for now, but will see what the LHBS has.

I suppose that I'm most interested in what yeasts are possible or successful with an Oktoberfest ale. My last time around I used Dusseldorf Alt Yeast WLP036. Was thinking of giving Notty a try.

[MadBrewer]

GWCR...if this turns out decent come the fall Ill surely be up for a swap.

I have never used the 34/70 but it is rumored to be the same as the Bohemian strain and I have heard its also great.

Notty would be my fkrst choice for a Lagerish beer other than using Lager yeast. I have used US-05 at 50* with a huge pitch. It would have fooled you for a lager once it was done.

[Dawg LB Steve]

I think I used Notty on my Oktoberfestive-Ale.

[BlackDuck]

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.

[LouieMacGoo]

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