BeerBorg

Its that time of year when we start thinking about the wonderful festival in Germany that celebrates BEER.

For those of us that don't have the ability to do a true lager yet, we turn to the Oktoberfest ingredients with an Ale yeast.

Here is the Mocktoberfest Extract batch we did last year.

Oktoberfest-ish Ale
Oktoberfest/Marzen

Recipe Specs
----------------
Batch Size (G): 5.0
Total Grain (lb): 8.000
Total Hops (oz): 1.50
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 11.0 (EBC): 21.7
Bitterness (IBU): 21.6 (Tinseth)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 60

Grain Bill
----------------
7.000 lb Liquid Malt Extract - Munich (87.5%)
0.500 lb Caramunich I (6.25%)
0.500 lb Caravienna (6.25%)

Hop Bill
----------------
0.50 oz Tradition Pellet (7% Alpha) @ 60 Minutes (Boil) (0.1 oz/Gal)
1.00 oz German Select Pellet (5.3% Alpha) @ 15 Minutes (Boil) (0.2 oz/Gal)


Single step Infusion at 155°F for 30 Minutes.
Fermented at 60-ish°F with Wyeast 1007 - German Ale

Other good yeast choices would be Wyeast or White Labs Kolsch. You can use the White Labs strain as warm as 65-66 degrees and get a nice lager like beer.

I've made it with the Kolsch yeast, comes out nice...

The Ale yeast added a very interesting character to this beer. We got a 3rd party review that said this beer reminded him of the mom and pop beers in Germany. I'm thinking the yeast added that 'mom and pop' character he was picking up in this beer.

When we revisit, we may split the batch and use 2 different types of yeast just to get an interesting comparison.

Yeah, I could see the 1007 being very nice for this... And it should clear faster than the Kolsch yeast.

I like 1007. I've used 1007 in American IPAs too with excellent results.

Never used that German Ale but I have heard good things. One day I might try an Albeir, which I think calls for that yeast. There's a malty version and a hoppier version.

Wyeast Bohemian Lager is great at 65*. The same is true for Mangrove Jack Bohemian Dry lager yeast. I have used both is the mid 60's for Puesdo lagers and you would be surprized how lager like they are.

My neighbor gave us a bunch of dry yeast packets of Abbaye and Belle Saison ( he works for Lallemand Labs ) so we have been experimenting using these yeasts on different types of brews.

I wonder if one of these would be an interesting twist on a Mocktoberfest? Hmmm.

Abbaye would make delicious beer, but it would be kind of like a dubbel.

Bella would ferment out dry as heck. It would be delicious beer too, but also not at all Oktoberfest like. More like a dry bier de garde.

I'd drink both of them though.

mashani wrote:Abbaye would make delicious beer, but it would be kind of like a dubbel.

Bella would ferment out dry as heck. It would be delicious beer too, but also not at all Oktoberfest like. More like a dry bier de garde.

I'd drink both of them though.

Hmm. that makes me want to try it even more.

thanks!

Taz11 wrote:

mashani wrote:Abbaye would make delicious beer, but it would be kind of like a dubbel.

Bella would ferment out dry as heck. It would be delicious beer too, but also not at all Oktoberfest like. More like a dry bier de garde.

I'd drink both of them though.

Hmm. that makes me want to try it even more.

thanks!

Yeah, I did a Belgian Blonde with the Lallemand Abbaye and it was good...

I want to do another Biere de Gardé but the yeast I prefer is a Wyeast PC and not available right now...
(No... It's not the 3725 which IS currently available... And is a good yeast for this...)

I prefer the WY-3655...

So, I think I will do it with the pack of Lallemand Abbaye that I just picked !

Should be great!

I need to figure the ag version, and brew that for my buddy who is getting married on halloween

I'd encourage anyone who's doing a Mocktoberfest that can keep temps under 70* reliably to consider using W-34/70 or Wyeast 2124 or WLP830 (I think that's the White Labs equivalent, though I've never used it).

I've gotten GREAT results with both W-34/70 and Wyeast 2124 at 68*. You get some distinct lager character, and sure...you get some extra esters and phenols that aren't 100% appropriate to a lager, but they're not BAD. I'd even venture to say that it's more lager-esque than Notty or US-05, or even a Kolsch yeast at the same temps.

Definitely worth trying.

Just...don't try it with S-23. It'll make a good beer, but it won't taste like a lager.

Yup...

I'm doing mine with W-34/70 and WY1007...

I have had very good results with 34/70 at ale temps... Seems to do well at 66-68°F.

Gonna pitch the lager at 60+°F and let it come up to about 68°F...

Figure I'll give it a day or three and then pitch the ale yeast.

Contemplating pitching them together but I don't want the ale yeast to out compete the lager yeast during primary....

I've used WLP036 Dusseldorf Alt Yeast in the low to mid 60s with good result. Torn between using this again or notty.