Octoberfest

[lobo]

hi all, one of my favourite styles of beer, from what i have tried so far, is an octoberfest style beer, i would like to make one now i have ag gear, and a fermenting fridge. when i get a bit of a stock up i would like to try brew a big malty octoberfest, liquid yeast and all.

is there anyone around who has a good recipe they wish to share?

cheers,

Lobo

 

[cliffo]

Heres my standard Oktoberfest:

Oktoberfest Recipe

Scroll up a few posts to see the result.

cliffo

 

[Stuster]

Lobo, have a look at the style of the week on Oktoberfests. There are a few nice looking recipes there, great tips and some links to more info. Link. HTH.

 

[Thirsty Boy]

Here's mine. Got best in class at last year's ANAWBS and was a pretty good drop all in all. I reckon it was a little too much on the crystal/caramel and therefore a tiny bit cloying and not as drinkable as I would have liked. I haven't made it again yet, and when I do I will cut both the cara and the crystal back a smidgen.

Cheers

TB

Dans Oktoberfest #1

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 5.35
Anticipated OG: 1.055 Plato: 13.541
Anticipated EBC: 25.0
Anticipated IBU: 21.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.03 L
Pre-Boil Gravity: 1.043 SG 10.60 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.4 2.00 kg. Munich - JWM Light Munich Australia 1.038 15
29.9 1.60 kg. Pilsener - Weyermann Germany 1.038 3
18.7 1.00 kg. Vienna - JWM Australia 1.035 8
9.3 0.50 kg. CaraMunich I [35L] - Weyerman Germany 1.034 90
4.7 0.25 kg. Crystal 65L - JWM Crystal Australia 1.034 130

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pride of Ringwood Pellet 8.00 11.4 60 min.
20.00 g. Hallertauer Tradition Pellet 2.70 7.7 60 min.
30.00 g. Hallertauer Tradition Pellet 2.70 1.9 5 min.

Yeast
-----

DCL 34/70 Lager

Mash Schedule
-------------

Mash Type: Multi Step

Grain kg: 5.35
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 2.80 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 55 Time: 20
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 68 Time: 60
Mash-out Rest Temp : 76 Time: 5
Sparge Temp : 80 Time: 0

Total Mash Volume L: 18.57 - Dough-In Infusion Only

Fermented at I think around 11-12C for 3-4 weeks in primary (the last few days at 14-15) then filtered, kegged and CP filled

 

[lobo]

thanks fellas.

Lobo

 

[Online Brewing Supplies]

Here's mine. Got best in class at last year's ANAWBS and was a pretty good drop all in all. I reckon it was a little too much on the crystal/caramel and therefore a tiny bit cloying and not as drinkable as I would have liked. I haven't made it again yet, and when I do I will cut both the cara and the crystal back a smidgen.

Cheers

TB

Dans Oktoberfest #1

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (L): 22.50 Wort Size (L): 22.50
Total Grain (kg): 5.35
Anticipated OG: 1.055 Plato: 13.541
Anticipated EBC: 25.0
Anticipated IBU: 21.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 29.03 L
Pre-Boil Gravity: 1.043 SG 10.60 Plato

Grain/Extract/Sugar

% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
37.4 2.00 kg. Munich - JWM Light Munich Australia 1.038 15
29.9 1.60 kg. Pilsener - Weyermann Germany 1.038 3
18.7 1.00 kg. Vienna - JWM Australia 1.035 8
9.3 0.50 kg. CaraMunich I [35L] - Weyerman Germany 1.034 90
4.7 0.25 kg. Crystal 65L - JWM Crystal Australia 1.034 130

Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
10.00 g. Pride of Ringwood Pellet 8.00 11.4 60 min.
20.00 g. Hallertauer Tradition Pellet 2.70 7.7 60 min.
30.00 g. Hallertauer Tradition Pellet 2.70 1.9 5 min.

Yeast
-----

DCL 34/70 Lager

Mash Schedule
-------------

Mash Type: Multi Step

Grain kg: 5.35
Water Qts: 15.85 - Before Additional Infusions
Water L: 15.00 - Before Additional Infusions

L Water Per kg Grain: 2.80 - Before Additional Infusions

Acid Rest Temp : 0 Time: 0
Protein Rest Temp : 55 Time: 20
Intermediate Rest Temp : 0 Time: 0
Saccharification Rest Temp : 68 Time: 60
Mash-out Rest Temp : 76 Time: 5
Sparge Temp : 80 Time: 0

Total Mash Volume L: 18.57 - Dough-In Infusion Only

Fermented at I think around 11-12C for 3-4 weeks in primary (the last few days at 14-15) then filtered, kegged and CP filled

Honestly I would drop the crystal and Cara Munich completly and Base it on Vienna and Munich Type II.
GB

 

[blackbock]

I like the look of that recipe. However, also I like about 12-15% crystal/cara in my Oktoberfest. Probably only use one type though just to give it something to take away the blandness.

 

[bonj]

I have this fermenting at the moment:

3.00 kg 	Vienna Malt (Weyermann) (5.9 EBC)		Grain 	52.04 %

2.30 kg 	Munich I (Weyermann) (14.0 EBC) 		 Grain 	39.90 %

0.34 kg 	Cara-Pils/Dextrine (3.9 EBC)		 	Grain 	5.86 %

0.13 kg 	Caramunich I (Weyermann) (100.5 EBC) 	Grain 	2.20 %

30g 		Pacific Hallertau [6.90 %] (60 min) 	 Hops 	19.6 IBU

10g		 Pacific Hallertau [6.90 %] (15 min) 	 Hops 	3.3 IBU

1 Pkgs 	 SafLager German Lager (DCL Yeast #S-189) 	Yeast-Lager

Preliminary testing is favourable :wub:

Beersmith file here: Adhoctoberfest Beersmith
HTML format here: Adhoctoberfest HTML

I based it off Ross' oktoberfest that I found somewhere, and have in
Beersmith format here: Rosstoberfest Beersmith
HTML format here: Rosstoberfest HTML

 

[lobo]

hi all, after a bit of research, this is what i have come up with. any commentswould be very helpful.
i am using a swiss lager yeast pack from ross. or should i use both of them? they are 12g each.


Lobo's Octoberfest

A ProMash Recipe Report

BJCP Style and Style Guidelines
-------------------------------

03-B European Amber Lager, Oktoberfest/Maerzen

Min OG: 1.050 Max OG: 1.056
Min IBU: 20 Max IBU: 28
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

Recipe Specifics
----------------

Batch Size (L): 27.00 Wort Size (L): 27.00
Total Grain (kg): 6.40
Anticipated OG: 1.054 Plato: 13.40
Anticipated SRM: 11.1
Anticipated IBU: 24.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
54.7 3.50 kg. Weyermann Munich I Germany 1.038 8
31.3 2.00 kg. Weyermann Vienna Germany 1.038 4
6.3 0.40 kg. Weyermann Caramunich II Germany 1.035 63
4.7 0.30 kg. Weyermann Carapils (Carafoam) Germany 1.037 2
3.1 0.20 kg. Weyermann Acidulated Germany 1.000 2

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
30.00 g. Hallertauer Tradition Pellet 5.70 20.4 60 min.
20.00 g. Hallertauer Tradition Pellet 5.70 3.6 15 min.


Yeast
-----




Water Profile
-------------

Profile:
Profile known for:

Calcium(Ca): 0.0 ppm
Magnesium(Mg): 0.0 ppm
Sodium(Na): 0.0 ppm
Sulfate(SO4): 0.0 ppm
Chloride(Cl): 0.0 ppm
biCarbonate(HCO3): 0.0 ppm

pH: 0.00


Mash Schedule
-------------

Mash Name: octoberfest mash

Total Grain kg: 6.40
Total Water Qts: 11.85 - Before Additional Infusions
Total Water L: 11.22 - Before Additional Infusions

Tun Thermal Mass: 0.10
Grain Temp: 20.50 C


Step Rest Start Stop Heat Infuse Infuse Infuse
Step Name Time Time Temp Temp Type Temp Amount Ratio
---------------------------------------------------------------------------------
protein rest 5 20 50 50 Infuse 58 11.22 1.75
sacch rest 5 60 67 67 Infuse 99 7.18 2.88
mashout 20 5 78 78 Decoc 100 7.58 2.87 (Decoc Thickness)


Total Water Qts: 19.45 - After Additional Infusions
Total Water L: 18.40 - After Additional Infusions
Total Mash Volume L: 22.67 - After Additional Infusions

 

[Batz]

It's a while since I brewed an Oktoberfest,but time I did again

This was my favorite recipe,won a Silver with it.

4.00 kg JWM Light Munich (10.0 SRM) Grain 55.94 %
2.50 kg Vienna Malt (3.5 SRM) Grain 34.97 %
0.40 kg JWM Caramalt (28.0 SRM) Grain 5.59 %
0.25 kg JWM Wheat Malt (2.0 SRM) Grain 3.50 %
42.00 gm Hallertauer [4.80 %] (45 min) Hops 17.4 IBU
20.00 gm Hallertauer [4.80 %] (30 min) Hops 7.0 IBU
16.00 gm Hallertauer [4.80 %] (15 min) Hops 3.6 IBU
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager

Batz