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Oktoberfest

Starting a little late, but this will be my first Oktoberfest. How does the grain bill look?

10lbs: German Vienna
4lbs: German Munich Light 10L

1oz Hallertau Boil
1oz Hallertau 15 min
1oz Hallertau flameout

Wyest 2633 Oktoberfest x 2 with a 2L starter (per Mr. Malty)

Single infusion with a 1.25 qt/lb thickness/

Pitch at 48 degrees and ferment at 50, DA rest at 68, lager for 6 weeks

I like to add a little bit of Caramunich and a touch of melanoidin to my O’fests. I like the slight sweetness the Caramunich adds, but be careful not to overdo it though. The melanoidin may not be necessary but i think it adds a little maltiness and aroma that I find agreeable.

Hops look good, I like somewhere around 25-30 ibu range.

I imagine your mash temp is lower 150’s for a properly attenuated beer?

Thanks for the reply Jayoun. I plan to mash at 152 for 60 minutes then get the temp up to 170 with my sparge.

I like your idea of adding Caramunich and melanoidin.

How about this for a grain bill:

10lbs: German Vienna
4lbs: German Munich Light 10L
6 oz: Caramunich
6 oz: melanoidin

With or without any adjustments… yum. Enjoy it.

I like it, should be pretty good!

I think the grains are fine as is but I’d eliminate the late and flameout hops. If you want a little hop flavor move the 15 minute addition back to 30 minutes.

+1

It’ll be a good beer regardless.

+1

It’ll be a good beer regardless.[/quote]
It will be a good beer, but might be a little heavy to drink by the liter (which is traditional for Octoberfests). I’ve got the recipe from “Brewing Classic Styles” on tap now, and it is really good. Lots of flavor, but easy to drink. 50% Pilsner, 40% light Munich, 10% Caramunich II. 1.35 oz Mittelfruh at 60 min, 1/2 oz Mittelfruh at 20 min (27 IBUs).

+1

It’ll be a good beer regardless.[/quote]
It will be a good beer, but might be a little heavy to drink by the liter (which is traditional for Octoberfests). I’ve got the recipe from “Brewing Classic Styles” on tap now, and it is really good. Lots of flavor, but easy to drink. 50% Pilsner, 40% light Munich, 10% Caramunich II. 1.35 oz Mittelfruh at 60 min, 1/2 oz Mittelfruh at 20 min (27 IBUs).[/quote]
OG?

OG?[/quote]
Batch size 5.5 gal, OG = 1.050, FG = 1.011, SRM = 10
Mashed at 151 for 60 min.
Used 2306 that had already been harvested and repitched a few times, fermented at 50F. Lagered for 5 months.
Water was close to “malty amber” profile from Bru’n water.

I’d add a couple pounds of pilsner malt to the grainbill and decrease the vienna by a couple pounds just for more diastatic power and help the attenuation a bit too. You want Oktoberfest to be malty, but finish dry so you can drink lots of it.

+1

It’ll be a good beer regardless.[/quote]
It will be a good beer, but might be a little heavy to drink by the liter (which is traditional for Octoberfests). I’ve got the recipe from “Brewing Classic Styles” on tap now, and it is really good. Lots of flavor, but easy to drink. 50% Pilsner, 40% light Munich, 10% Caramunich II. 1.35 oz Mittelfruh at 60 min, 1/2 oz Mittelfruh at 20 min (27 IBUs).[/quote]

I swear the BCS recipe had vienna in it too. Maybe I’m confusing it with another beer.

[quote=“mattnaik”]
I swear the BCS recipe had vienna in it too. Maybe I’m confusing it with another beer.[/quote]

It does: 5 lbs. pilsner, 4 lbs. munich and 3lbs. vienna and 1 lb. caramunich.

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