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How does this Oktoberfest recipe look?

Oktoberfest
Oktoberfest/Marzen

Recipe Specs

Batch Size (G): 5.3
Total Grain (lb): 10.500
Total Hops (oz): 2.00
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 9.6 (EBC): 18.9
Bitterness (IBU): 20.8 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill

4.000 lb Pilsner (38.1%)
3.000 lb Munich I (28.57%)
2.500 lb Vienna (23.81%)
0.500 lb Aromatic Malt (4.76%)
0.500 lb Caramunich I (4.76%)

Hop Bill

1.00 oz Tettnanger Pellet (4% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Mt. Hood Pellet (5.2% Alpha) @ 10 Minutes (Boil) (0.2 oz/Gal)

Misc Bill

Single step Infusion at 151°F for 60 Minutes.
Fermented at 50°F with Saflager W-34/70

This is just my personal opinion, but I’d flip the Munich and Pils malts. I like Munich to be the majority of the base malt for an Oktoberfest. I doubt there will be much difference in the final taste either way. I’d also use noble hops the whole way. No need to switch to Mt. Hood for flavor/aroma. Again, just my opinion.

But really, it looks good!

:cheers:

[quote=“dobe12”]This is just my personal opinion, but I’d flip the Munich and Pils malts. I like Munich to be the majority of the base malt for an Oktoberfest. I doubt there will be much difference in the final taste either way. I’d also use noble hops the whole way. No need to switch to Mt. Hood for flavor/aroma. Again, just my opinion.

But really, it looks good!

:cheers: [/quote]

I like your idea on the munich pils flip. Would give me more color as well.

And I originally had it written with all tettnang. So I will probably just go back to that version.

Thanks.

JMO but, I’d drop the Vienna altogether and up the Munich and Pils to make up the difference.

I brewed Jamil’s Oktoberfest and didn’t really care for it. Pretty sure that called for Vienna as well.

Last 2 years, Pils/Munich/Caramunich with Wyeast 2633, Tettnanger & Hallertau.

Just brewed it again last Thursday.

Just My Opinion, Good Luck.

[quote=“Duder”]JMO but, I’d drop the Vienna altogether and up the Munich and Pils to make up the difference.

I brewed Jamil’s Oktoberfest and didn’t really care for it. Pretty sure that called for Vienna as well.

Last 2 years, Pils/Munich/Caramunich with Wyeast 2633, Tettnanger & Hallertau.

Just brewed it again last Thursday.

Just My Opinion, Good Luck.[/quote]

His does call for vienna. you are correct.

I just brewed one pretty similar. Only real difference in the grain bill was that I did not use the vienna and went 50/50 on pils/munich. I did use aromatic and caramunich in about the same proportion. I used hallertau for hops. Used 2633 Wyeast. Hit similar color and gravity, etc.

Dropping the vienna works for me. I have much more pils and munich around anyway.

Oktoberfest
Oktoberfest/Marzen

Recipe Specs

Batch Size (G): 5.3
Total Grain (lb): 10.500
Total Hops (oz): 2.00
Original Gravity (OG): 1.056 (°P): 13.8
Final Gravity (FG): 1.014 (°P): 3.6
Alcohol by Volume (ABV): 5.50 %
Colour (SRM): 10.7 (EBC): 21.1
Bitterness (IBU): 22.2 (Average)
Brewhouse Efficiency (%): 75
Boil Time (Minutes): 90

Grain Bill

5.000 lb Munich I (47.62%)
4.500 lb Pilsner (42.86%)
0.500 lb Aromatic Malt (4.76%)
0.500 lb Caramunich I (4.76%)

Hop Bill

1.00 oz Tettnanger Pellet (4% Alpha) @ 60 Minutes (Boil) (0.2 oz/Gal)
1.00 oz Tettnanger Pellet (4% Alpha) @ 20 Minutes (Boil) (0.2 oz/Gal)

Misc Bill

Single step Infusion at 151°F for 60 Minutes.
Fermented at 50°F with Saflager W-34/70

I had no issue with the Vienna, but don’t mind dropping it.

Looks good!! :cheers:

For future use, Vienna works wonders in a SMASH and/or lagers!

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