Marzen/oktoberfest

[NeilArge]

G'day all

Just would like your opinions on this, my third AG brew - a Marzen/Oktoberfest.
Here's the grain (and hop) bill:
3.5 kg pilsener malt
1 kg munich malt
300 gm Caramunich malt
130 gm Melanoiden malt
60 gm chocolate malt
52g Hallertauer Mittelfreuh hop pellets (60 mins. boil)
14g Hallertauer Mittelfreuh hop pellets (10 mins. boil)
10g Hallertauer Mittelfreuh hop pellets (dry hop)

Liquid lager yeast

Opinions?
ToG

 

[warrenlw63]

Nice, ToG

Only thing I'd do is maybe omit the late hopping. Oktoberfests should just be malt dominated. Last hop addition would be best around 20 minutes from flameout.

That said it's your beer mate. If you like hops go for it. Maybe no dry hops but.

Enjoy the beer.

Warren -

 

[Goat]

sounds a nice recipe ToG.

Warrenlw63 is right about the late hops being not to style, but I tend to whack a little in late or dry just to balance out the malt profile - I think it helps a bit. I also tend to use a little more melanoidin than you are using, so it probably needs the hop more.

Given that you are only using 10g, it will be subtle at most anyway.

 

[SJW]

I dont claim to be an expert but I have made many many German Lagers and IMO brush the pils. This is now my house std. Marzen, and its a cracker. One thing I have leart is to KEEP IT SIMPLE. The grain bill that is. I would brush the Mel and choc too.

Steve

Oktoberfest/Marzen

Type: All Grain
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 48.39 %
3000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 48.39 %
200.00 gm Caramunich III (Weyermann) (139.9 EBC) Grain 3.23 %
60.00 gm Tettnang [4.10 %] (60 min) Hops 23.5 IBU
30.00 gm Tettnang [4.10 %] (20 min) Hops 7.1 IBU
0.60 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.63 % Actual Alcohol by Vol: 0.00 %
Bitterness: 30.6 IBU Calories: 0 cal/l
Est Color: 19.9 EBC Color:

 

[razz]

Interesting recipe ToG. I don't know that you need the last two in the maltbill, I tend to keep things simple as far as that goes. If you have it, I would up the munich for the bulk of the maltbill or use vienna. My current Octoberfest was made with all vienna.

 

[BoilerBoy]

G'day all

Just would like your opinions on this, my third AG brew - a Marzen/Oktoberfest.
Here's the grain (and hop) bill:
3.5 kg pilsener malt
1 kg munich malt
300 gm Caramunich malt
130 gm Melanoiden malt
60 gm chocolate malt
52g Hallertauer Mittelfreuh hop pellets (60 mins. boil)
14g Hallertauer Mittelfreuh hop pellets (10 mins. boil)
10g Hallertauer Mittelfreuh hop pellets (dry hop)

Liquid lager yeast

Opinions?
ToG

Looks ok, but as others have suggested I would make a 20 min hop addition as the last one for this style, its a malt driven beer, however thats up to you.

Which yeast will you use?

Cheers,
BB

 

[Inge]

I dont claim to be an expert but I have made many many German Lagers and IMO brush the pils. This is now my house std. Marzen, and its a cracker. One thing I have leart is to KEEP IT SIMPLE. The grain bill that is. I would brush the Mel and choc too.

Steve

Oktoberfest/Marzen

Type: All Grain
Batch Size: 25.00 L
Brewer: Stephen Wright
Boil Size: 32.05 L Asst Brewer:
Boil Time: 75 min Equipment: Keg
Taste Rating(out of 50): 0.0 Brewhouse Efficiency: 75.00
Taste Notes:

Ingredients

Amount Item Type % or IBU
3000.00 gm Munich II (Weyermann) (16.7 EBC) Grain 48.39 %
3000.00 gm Vienna Malt (Weyermann) (5.9 EBC) Grain 48.39 %
200.00 gm Caramunich III (Weyermann) (139.9 EBC) Grain 3.23 %
60.00 gm Tettnang [4.10 %] (60 min) Hops 23.5 IBU
30.00 gm Tettnang [4.10 %] (20 min) Hops 7.1 IBU
0.60 items Whirlfloc Tablet (Boil 15.0 min) Misc
2 Pkgs SafLager German Lager (DCL Yeast #S-189) Yeast-Lager



Beer Profile

Est Original Gravity: 1.059 SG
Measured Original Gravity: 0.000 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 0.000 SG
Estimated Alcohol by Vol: 5.63 % Actual Alcohol by Vol: 0.00 %
Bitterness: 30.6 IBU Calories: 0 cal/l
Est Color: 19.9 EBC Color:

I've stolen this. Hope you don't mind, looks bloody delicious!

 

[mika]

I dont claim to be an expert but I have made many many German Lagers and IMO brush the pils.

Why's that ?

 

[warrenlw63]

Why's that ?

Hairy? :lol:

Warren -

 

[SJW]

I've stolen this. Hope you don't mind, looks bloody delicious!

Its all yours mate. It took many brews to come up with this one.

I dont claim to be an expert but I have made many many German Lagers and IMO brush the pils.



Why's that ?

If u were in Newcastle u could come by and sample the 2 side by side straight from the keg. The one with pils is ok but the one as above with Vienna is heap more malty. With temp controlled fermentation at 8 deg C and kegged with Gelatine its about as good as I have tasted. Mind u this is only with this style, I am still strugling with Bocks. I just can't seem to nail that one.

Steve

 

[warrenlw63]

If u were in Newcastle u could come by and sample the 2 side by side straight from the keg. The one with pils is ok but the one as above with Vienna is heap more malty. With temp controlled fermentation at 8 deg C and kegged with Gelatine its about as good as I have tasted. Mind u this is only with this style, I am still strugling with Bocks. I just can't seem to nail that one.

Steve

Hey Steve so you're saying that S-189 is good in the maltier styles? I'm hoping this because I just pitched some in my Dunkel at 11 degrees. I'll ferment it around the same.

Certainly is a great lager yeast. Was a total knockout in my recent CAP. If it passes the test in the more malt-driven styles I intend to make it a regular fixture.

Edit: sorry about the slight hijack ToG.

Warren -

 

[newguy]

Mind u this is only with this style, I am still strugling with Bocks. I just can't seem to nail that one.

What have you tried? For a traditional bock, I usually go with 100% munich malt. Doppelbocks need a tad more maltiness - dark munich up to 100% or light munich with ~5-10% caramunich. Sometimes even just a touch of carafa for colour. Also avoid late hop additions for everything except maibocks, but even with them, the hop character should still be low.

 

[yardy]

G'day all

Just would like your opinions on this, my third AG brew - a Marzen/Oktoberfest.
Here's the grain (and hop) bill:
3.5 kg pilsener malt
1 kg munich malt
300 gm Caramunich malt
130 gm Melanoiden malt
60 gm chocolate malt
52g Hallertauer Mittelfreuh hop pellets (60 mins. boil)
14g Hallertauer Mittelfreuh hop pellets (10 mins. boil)
10g Hallertauer Mittelfreuh hop pellets (dry hop)

Liquid lager yeast

Opinions?
ToG

only done one but it was a big hit with all who tried it

2250 Munich1
2000 Bo Pils
1250 Vienna
.750 Munich2
.150 Acid (malt )
.070 Carafa

Northern Brewer & Saaz to about 26IBU
2 X S-189 @ 9*C.

probably would reverse the Vienna & Pils weights next time.

cheers
yard

 

[NeilArge]

Thanks for that - I'll drop the dry hopping. Was just thinking of trying to grab a bit more of that aroma but I'll leave it. To be honest, this is a bit of a 'clean up' beer before I nick off for a while. I'm trying to get rid of a melanoiden/munich malt blend (got mixed up in the shipping, for which I take full responsibility) and I have a fair stash of JW pils here as well. But I will certainly try this again with various combinations of more munich/more vienna in the future. Fantastic advice one and all - what a community of scholars!!

G'day all

Just would like your opinions on this, my third AG brew - a Marzen/Oktoberfest.
Here's the grain (and hop) bill:
3.5 kg pilsener malt
1 kg munich malt
300 gm Caramunich malt
130 gm Melanoiden malt
60 gm chocolate malt
52g Hallertauer Mittelfreuh hop pellets (60 mins. boil)
14g Hallertauer Mittelfreuh hop pellets (10 mins. boil)
10g Hallertauer Mittelfreuh hop pellets (dry hop)

Liquid lager yeast

Opinions?
ToG

 

[NeilArge]

No dramas Warra.

ToG

Hey Steve so you're saying that S-189 is good in the maltier styles? I'm hoping this because I just pitched some in my Dunkel at 11 degrees. I'll ferment it around the same.

Certainly is a great lager yeast. Was a total knockout in my recent CAP. If it passes the test in the more malt-driven styles I intend to make it a regular fixture.

Edit: sorry about the slight hijack ToG.

Warren -

 

[NeilArge]

Thanks BB. I'm gonna drop the dry hopping and beef up the later additions as you suggest (weights to depend on AAUs, etc.). I'm planning on using two packets of S-189.

Cheers

ToG

Looks ok, but as others have suggested I would make a 20 min hop addition as the last one for this style, its a malt driven beer, however thats up to you.

Which yeast will you use?

Cheers,
BB

 

[SJW]

Certainly is a great lager yeast. Was a total knockout in my recent CAP. If it passes the test in the more malt-driven styles I intend to make it a regular fixture.

Edit: sorry about the slight hijack ToG.

Warren -

I first used it in a CAP and it was great now I use it for all my Lagers.

What have you tried? For a traditional bock, I usually go with 100% munich malt. Doppelbocks need a tad more maltiness - dark munich up to 100% or light munich with ~5-10% caramunich. Sometimes even just a touch of carafa for colour. Also avoid late hop additions for everything except maibocks, but even with them, the hop character should still be low.

I have done some dumb stuff with Bocks. The best one I made was a Partial. With my all grain efforts I have used too many grains and gone for too long boils. Thanks for your advice and I might put it on the winter brewing schedule.

Steve

 

[Duff]

ToG,

Good info in the style of the week thread located here

Cheers.

 

[Asher]

Oktoberfest - malt driven - weeeeeell
I'd say its one of those beers where nothing should stand out. Maltyness should be perceived, but only just... In fact the colour itself should be enough to sway a judge into the perception of malt in an otherwise clean fully fermented darker lager beer.
German Pilsner malt is malty... Well its made from 100 malt anyway
I like to use thirds of Pils Munich & Vienna with a splash of Caramunich and a pinch of Carafa Special if I need the colour.

Just sticking up for my fave malt

Asher

 

[mika]

I've made Asher's recipe and a couple of the missus's friends drained the keg before I could get him a sample. The Paulaner Oktoberfest I wouldn't describe as real Malty either, but then I guess that's the joy of homebrewing, make what ya like.

The lack of Pils didn't affect the conversion efficiency did it ?