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General Category => Beer Recipes => Topic started by: bluesman on July 29, 2010, 02:05:48 PM

Title: Oktoberfest!
Post by: bluesman on July 29, 2010, 02:05:48 PM
Oktoberfest is a 16-day festival held each year in Munich, Bavaria, Germany, running from late September to early October. It is one of the most famous events in Germany and the world's largest fair, with some six million people attending every year. The Oktoberfest is an important part of Bavarian culture. Other cities across the world also hold Oktoberfest celebrations, modeled after the Munich event.

(http://www.toddisrad.com/resources/lSpatenOctoberfestBottle.jpg)

I have always been fascinated by this great event.  One day I will go.  I thought with the coming of this great event it would be great to exchange fest beer recipes.  I am a big Marzen fan and like to try different homebrewed recipes.  My latest version entails a combination of Vienna, Munich and Pilsner with a small amount of Carapils and Caramunich.  I used magnum and Hallertau for bittering and flavor/aroma.  Actual recipe to follow.

Show us your favorite Oktoberfest recipe and/or tips.
Title: Re: Oktoberfest!
Post by: a10t2 on July 29, 2010, 02:22:39 PM
I try to do an Oktoberfest every year, making changes until I find the one I like best. This year's is pretty far from traditional, but I think it's my favorite so far. And I actually got a decent head start; it's been lagering since May.

Size: 5.5 gal
Efficiency: 77.62%
Attenuation: 73.6%
Calories: 239.78 kcal per 16 fl oz

Original Gravity: 1.054 (1.050 - 1.057)
|================#===============|
Terminal Gravity: 1.014 (1.012 - 1.016)
|================#===============|
Color: 12.05 (7.0 - 14.0)
|===================#============|
Alcohol: 5.21% (4.8% - 5.7%)
|===============#================|
Bitterness: 24.6 (20.0 - 28.0)
|=================#==============|

Ingredients:
6.0 lb Munich Malt 1
4.0 lb Pilsen Malt
0.5 lb Cara-Pils® Malt
0.5 lb Belgian Caramunich
15.0 g Magnum (12.1%) - added during boil, boiled 60 min
15.0 g Hallertau Mittelfruh (3.0%) - added during boil, boiled 15 min
1.0 ea WYeast 2206 Bavarian Lager

Schedule:
00:36:05 Mash In - Liquor: 5.5 gal; Strike: 168.01 °F; Target: 68.0 °C
01:36:05 Rest - Rest: 60 min; Final: 67.4 °C
01:51:05 Batch Sparge - Sparge #1: 2.97 gal sparge @ 85 °C, 15 min; Total Runoff: 7.24 gal

Notes
Chilled to 62°F with CFC, then placed in chest freezer at 48°F ambient. Yeast pitched after 8 hours, at 52°F. Aerated for 5 minutes both before pitching, and 12 hours after pitching. After 14 days, moved to room temperature for 48 hours, then racked to carboy and returned to chest freezer at 44°F. Lagered for 47 days, then racked to keg. Will lager an additional 2.5 months in keg.
Title: Re: Oktoberfest!
Post by: beersk on July 29, 2010, 05:10:37 PM
I love Spaten-Munich Octoberfest!  Great beer.

I'm brewing an ale version of Octoberfest this weekend using Wyeast 1007.

5lbs Pils (castle)
5lbs light Munich
1lb dark munich
1/2lb caramunich (56L)
1oz hallertau at 60min
1oz hallertau at 30 min.
Wyeast 1007.

Should be good I'm hopin'. 
Title: Re: Oktoberfest!
Post by: blatz on July 29, 2010, 05:36:27 PM
great topic.  I am still in search of the elusive perfect recipe for my tastes on this style.  For the past 5 years I've tweaked a little here and there to try out.  Here's what I did last weekend:

12gal 1.056/25 ibus
9# pils
9# vienna
4# Light munich
1# dark munich
1# carabrown

21ibus Hall Mittlefruh at 60
2oz Tettnang at 15
WL 830

Title: Re: Oktoberfest!
Post by: tmaurer on July 29, 2010, 10:13:15 PM
Do you guys usually brew your o-fest this time of the year?  I finally got a chest freezer, and for my first lager I was thinking about doing an o-fest.
Title: Re: Oktoberfest!
Post by: blatz on July 29, 2010, 10:24:31 PM
Do you guys usually brew your o-fest this time of the year?  I finally got a chest freezer, and for my first lager I was thinking about doing an o-fest.

yeah man - just did mine last weekend - will probably tap around 1st week or Oct or whenever my dunkel kicks
Title: Re: Oktoberfest!
Post by: hopaddicted on July 29, 2010, 11:57:41 PM
Brewed mine on June 20th, first batch of Oktoberfest, second lager (German Pils brewed on 6/15):

6# Munich Dark
5.5# Pilsner
1# Caramunich
1.5 oz Tettnang
1 oz Hallertauer Hersbrucker
WLP #820

Fridge broke on me after first few days, so temp has slowly climbed to around 60 degrees presently. New fridge is settling and cold conditioning will begin. Still in secondary until keg space opens up NLT end of September.

Title: Re: Oktoberfest!
Post by: bluesman on July 30, 2010, 12:28:56 AM
Do you guys usually brew your o-fest this time of the year?  I finally got a chest freezer, and for my first lager I was thinking about doing an o-fest.

yeah man - just did mine last weekend - will probably tap around 1st week or Oct or whenever my dunkel kicks

+1

I made mine this past Monday.  Lagers of this style are ready after 6-8 weeks of lagering.
Title: Re: Oktoberfest!
Post by: tygo on July 30, 2010, 02:23:03 AM
Brewed mine about three weeks ago.  It's been sitting in the chest freezer at 50 waiting for a CAP to be put alongside it to lager.  Stepping it down to lagering temps right now.

4 lbs Pilsner
3 lbs Light Munich
3 lbs Vienna
0.5 lbs Carapils
0.5 lbs Crystal 120
1.25 oz Mt Hood (60 min)
1.00 oz Mt Hood (25 min)

The sample tasted delicious when I racked it.  Nice and malty.
Title: Re: Oktoberfest!
Post by: theDarkSide on July 30, 2010, 12:43:54 PM
Did mine last Saturday.  Even though it's an ale version, it's going to ferment for 3 weeks then lager in the keg for a minimum of 2 month, which puts it right around the beginning of October ( although I may try a pint in September at the beginning of Octoberfest ).
Title: Re: Oktoberfest!
Post by: bluesman on July 30, 2010, 01:48:46 PM
Some interesting facts.

The 16-day party attracts over 6 million people every year who consume 1.5 million gallons of beer, 200,000 pairs of pork sausage, and 480,000 spit-roasted chickens during the two-week extravaganza.

The Oktoberfest tradition started in 1810 to celebrate the October 12th marriage of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese. The citizens of Munich were invited to join in the festivities which were held over five days on the fields in front of the city gates. The main event of the original Oktoberfest was a horse race.


Just 6 Munich breweries - Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner, and Spaten - are permitted to serve beer at the festival. Beer is served by the Maß, a one-liter mug, and costs about 8 euros. Beer maids and waiters must be able to carry 10 of these beer-filled mugs at a time.

only 8 but I'm okay with that

(http://www.leaguelineup.com/kwtwins/photos/Oktoberfest-Waitress.jpg)


Visitors consume large quantities of food, most of which consists of traditional hearty fare. Readily available all over the fairgrounds are Hendl, whole chickens grilled on a spit and typically sold in halves. Variations are the spit-roasted duck or goose. Roasted meats, especially pork, and potato dumplings are served up with the traditional red cabbage and apple dish (Blaukohl). Local specialties such as roasted ox tails, grilled pork knuckles, or Bavarian Weißwürste, steamed white veal sausages served with sweet mustard, sauerkraut, and a pretzel or bread roll are found on just about every menu. Visitors hankering for some seafood might try the charcoal-fired fish-on-a-stick (Steckerlfisch).

Oktoberfest is known as much for its traditional folk music as it is for its beer drinking. Popular and folk music, marches, and polkas make up the oompah music Germany is stereotypically famous for around the world. As the evening wears on, the music becomes louder and more and more people begin to sing, linking arms and swinging beer mugs from side to side, some standing and swaying and dancing on benches or tables. Before each break, the band will offer up "ein Prosit der Gemütlichkeit", a toast to contentment, congeniality, and relaxation.

Prost!




Title: Re: Oktoberfest!
Post by: beersk on July 30, 2010, 02:22:03 PM
"Fifteen is my limit on schnitzengruben."

How is she doing that?
Title: Re: Oktoberfest!
Post by: bluesman on July 30, 2010, 02:34:43 PM
"Fifteen is my limit on schnitzengruben."

How is she doing that?

LMAO

That was the funniest scene.

I need to watch that one again.
Title: Re: Oktoberfest!
Post by: beersk on July 30, 2010, 02:40:11 PM
I'm always saddened when I hear that someone hasn't seen that movie. 
Title: Re: Oktoberfest!
Post by: blatz on July 30, 2010, 02:40:39 PM
I'm always saddened when I hear that someone hasn't seen that movie. 

ok, seriously, what movie??
Title: Re: Oktoberfest!
Post by: bluesman on July 30, 2010, 02:45:52 PM
I'm always saddened when I hear that someone hasn't seen that movie. 

ok, seriously, what movie??

Blazing Saddles.
Title: Re: Oktoberfest!
Post by: blatz on July 30, 2010, 02:49:45 PM
I'm always saddened when I hear that someone hasn't seen that movie. 

ok, seriously, what movie??

Blazing Saddles.

oh, yeah - its been a long, long time since I saw that.  doh!
Title: Re: Oktoberfest!
Post by: a10t2 on July 30, 2010, 05:10:08 PM
The 16-day party attracts over 6 million people every year who consume 1.5 million gallons of beer

That was what wikipedia said too... does the average Oktoberfest-goer really only have one Maß the entire time? I mean, granted, some of those 6 million are kids, but still. ONE beer?!
Title: Re: Oktoberfest!
Post by: bluesman on July 30, 2010, 06:47:44 PM
Beer or bier served at Oktoberfest and in Bavarian Bier halls and restaurants usually come in two sizes: "Large" and "Oh...my...God!".

The Bavarian Maßkrug is pronounced 'moss kroogh'.  It is made of double-walled dimpled glass, weighs in at around 2 lbs empty and holds one liter of beer. That's 33.8 oz or just under 3 American bottles. The glass extends about two inches above the liter line however to leave room for the head. Contrary to the "American pour", German Beers are poured with a good sized head. This actually releases the aroma of the Beer which is vital to taste!

Anyone know of a good place to get some of these fine Maßkrugs?

Title: Re: Oktoberfest!
Post by: tygo on July 31, 2010, 01:55:39 AM
Probably better sources out there but:  

http://www.amazon.com/Liter-Dimpled-Glass-Beer-Stein/dp/B001NZQI66/ref=sr_1_2?ie=UTF8&s=home-garden&qid=1280541297&sr=8-2

Edit:  Or here http://www.pubglasses.com/Merchant2/merchant.mvc?Screen=PROD&Store_Code=PG&Product_Code=60053&Category_Code=SP
Title: Re: Oktoberfest!
Post by: bluesman on July 31, 2010, 12:33:44 PM
Thanks for the links.

The strength of a Marzen is FAIRLY consistent amongst the German and American examples. It is running between 5 - 7% ABV
There are quite a few at 5.8ish% which is where I like to brew them.

I don't speak German but I can see that the strength is 5.9% from the Spaten website.

Spaten Oktoberfestbier
Unser Spaten Oktoberfestbier wird schon im Frühjahr für das größte Volksfest der Welt gebraut. Unzählige Oktoberfestbesucher sind von diesem Bier jedes Jahr aufs Neue begeistert. Denn jeder Schluck ist mit seinem unverkennbar süffigen Geschmack so besonders wie die Wiesn selbst.

Geschmack: malzbetont, süffig, leichte Süße, körperreich und leichte Hopfenbittere
Blume: malzblumig
Aussehen: bernstein, blank
Stammwürze in Prozent: > 13,7
Alkohol in Prozent: 5,9
 

Title: Re: Oktoberfest!
Post by: Pawtucket Patriot on July 31, 2010, 04:42:03 PM
I've always gone pretty traditional with my Oktoberfest, but I think I'm going to switch it up a little this year.  Here's what I'm going to brew next weekend.  Unfortunately, I don't have much fermentation temp control right now, so it will be an ale version using 1056.

Oktoberfest
3-B Oktoberfest/Märzen

Size: 5.16 gal
Efficiency: 80.0%
Attenuation: 77.0%
Calories: 195.54 kcal per 12.0 fl oz

Original Gravity: 1.059 (1.050 - 1.056)
Terminal Gravity: 1.014 (1.012 - 1.016)
Color: 10.92 (7.0 - 14.0)
Alcohol: 5.95% (4.8% - 5.7%)
Bitterness: 27.0 (20.0 - 28.0)

Ingredients:
6 lb Vienna Malt
2 lb Light Munich
2 lb Pilsner Malt
1.0 lb Dark Munich
.12 lb Melanoidin Malt
.50 oz Magnum (12.1%) - added during boil, boiled 60 min
.50 oz Hallertau (3.6%) - added during boil, boiled 15 min
1.0 ea Whirlfloc Tablets (Irish moss) - added during boil, boiled 5 min
1.5 L WYeast 1056 American Ale

Notes
Single infusion batch sparge
-Mash @ 155
-Ferment @ 64
Title: Re: Oktoberfest!
Post by: bluesman on July 31, 2010, 05:24:05 PM
Looks like a good one!

Title: Re: Oktoberfest!
Post by: beersk on August 02, 2010, 03:12:51 PM
I did my O-fest with wyeast 1007 this weekend.  I found out that my floating thermometer is way off; something like 10 degrees wamer than what it actually is.  Argh!  I don't think I'll be using that anymore.  So I'm not actually sure what my real mash temp was...it was under 150F, but it's fermenting like a fox right now.  Had to attach a blow off tube.
Can't wait to try it.  But I only got about 70% efficiency :(  thinking that may be from the low mash temp, even though I mashed for 90minutes.  I think it will still be solid with an OG of 1.056.  
Title: Re: Oktoberfest!
Post by: bluesman on August 02, 2010, 03:23:34 PM
I have noticed a significant difference in American vs. German examples of this beer.  There is that German "distinct taste" that is present in the German examples but not any of the American examples.  I think that "distinct taste" comes from the flavor hops but I have yet to duplicate it.

Here's the BJCP guidelines.

3B. Oktoberfest/Märzen

Aroma: Rich German malt aroma (of Vienna and/or Munich malt).  A light to moderate toasted malt aroma is often present.  Clean lager aroma with no fruity esters or diacetyl.  No hop aroma.  Caramel aroma is inappropriate.

Appearance: Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.

Flavor: Initial malty sweetness, but finish is moderately dry.  Distinctive and complex maltiness often includes a toasted aspect.  Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet.  Noticeable caramel or roasted flavors are inappropriate.  Clean lager character with no diacetyl or fruity esters.

Mouthfeel: Medium body, with a creamy texture and medium carbonation.  Smooth.  Fully fermented, without a cloying finish.

Overall Impression: Smooth, clean, and rather rich, with a depth of malt character.  This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.

History: Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated.  Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months.  Served in autumn amidst traditional celebrations.

Comments: Domestic German versions tend to be golden, like a strong Pils-dominated Helles.  Export German versions are typically orange-amber in color, and have a distinctive toasty malt character.  German beer tax law limits the OG of the style at 14˚P since it is a vollbier, although American versions can be stronger.  “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.

Ingredients: Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic.  Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome.  A decoction mash can help develop the rich malt profile.

Vital Statistics:   OG:   1.050 – 1.057
IBUs:   20 – 28   FG:   1.012 – 1.016
SRM:   7 – 14   ABV:   4.8 – 5.7%

Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)

Title: Re: Oktoberfest!
Post by: bluesman on August 02, 2010, 03:30:46 PM
I didn't my O-fest with wyeast 1007 this weekend.  I found out that my floating thermometer is way off; something like 10 degrees wamer than what it actually is.  Argh!  I don't think I'll be using that anymore.  So I'm not actually sure what my real mash temp was...it was under 150F, but it's fermenting like a fox right now.  Had to attach a blow off tube.
Can't wait to try it.  But I only got about 70% efficiency :(  thinking that may be from the low mash temp, even though I mashed for 90minutes.  I think it will still be solid with an OG of 1.056. 

Well hopefully it will be OK. 

Sounds like a good sign it's fermenting.  I think the 90 minute mash will work in your favor.

Good Luck!
Title: Re: Oktoberfest!
Post by: Pawtucket Patriot on August 02, 2010, 05:29:20 PM
Ron, I think I know what you're referring to when you describe German examples as having a distinct taste. I perceive it as a clean, mineral-like bite that I think might have something to do with water composition. It could have something to do with hops also.
Title: Re: Oktoberfest!
Post by: bluesman on August 02, 2010, 05:40:26 PM
Ron, I think I know what you're referring to when you describe German examples as having a distinct taste. I perceive it as a clean, mineral-like bite that I think might have something to do with water composition. It could have something to do with hops also.

Matt, There has been some discussion about this issue.  I am leaning towards hops and water profile as well.  I want to look at hops first as you'll see when I post my recipe from my other computer.  

Here is a link to another thread that debates this very issue.

http://www.homebrewersassociation.org/forum/index.php?topic=1812.0

Title: Re: Oktoberfest!
Post by: Pawtucket Patriot on August 02, 2010, 07:09:28 PM
Thanks for posting that link!  Good info.
Title: Re: Oktoberfest!
Post by: redbeerman on August 03, 2010, 11:27:03 AM
Ron and I have been trying to replicate that elusive "taste" or flavor profile for a few years.  I have found (advice from Kai) that splitting the IBUs bewtween bittering and flavor 50/50 gets you close.  Proper aging (not necessarily at low lager temps but at cellar/serving temps) may bring out this character as well.  I have found that most south German lagers exhibit this flavor profile, with bocks being a little less so and helles, pils and Marzen more so.  Have not seen it in Kolsch or alt styles.  Export styles may or may not have it, but to a much lesser degree than south German beers.  As has been said, water compostion is key as well.
Title: Re: Oktoberfest!
Post by: bluesman on August 03, 2010, 12:05:33 PM
Ron and I have been trying to replicate that elusive "taste" or flavor profile for a few years.  I have found (advice from Kai) that splitting the IBUs bewtween bittering and flavor 50/50 gets you close.  Proper aging (not necessarily at low lager temps but at cellar/serving temps) may bring out this character as well. 

I am trying sort of a 50/50 split as you'll see on this next batch while keeping my water somewhat nuetral (Poland Spring).

I think aging at cellar temp is an interesting idea.  Might have to try that sometime.  I'm doing a diacetyl rest on my festbier at the moment.
Title: Re: Oktoberfest!
Post by: Pawtucket Patriot on August 03, 2010, 01:47:06 PM
What are our thoughts on using caramel malts in festbiers?  I haven't personally used them in my Oktoberfest recipes, but I've tasted plenty of examples (mostly American) that have a caramel presence (Left Hand's comes to mind).
Title: Re: Oktoberfest!
Post by: blatz on August 03, 2010, 01:59:05 PM
What are our thoughts on using caramel malts in festbiers?  I haven't personally used them in my Oktoberfest recipes, but I've tasted plenty of examples (mostly American) that have a caramel presence (Left Hand's comes to mind).

I stay away from them - while I do enjoy it occasionally, Sam Adams Fest can really become too caramelly and sweet for me, and I guess I assume thats the use of crystal malts.  That said, Left Hand Fest which you mention is usually one of my favorites, though last year was a bit disappointing.

I did use a very small amount of Carabrown this year, which I believe isn't a caramel malt at all  ;)

Title: Re: Oktoberfest!
Post by: bluesman on August 03, 2010, 02:16:37 PM
What are our thoughts on using caramel malts in festbiers?  I haven't personally used them in my Oktoberfest recipes, but I've tasted plenty of examples (mostly American) that have a caramel presence (Left Hand's comes to mind).

I stay away from them - while I do enjoy it occasionally, Sam Adams Fest can really become too caramelly and sweet for me, and I guess I assume thats the use of crystal malts.  That said, Left Hand Fest which you mention is usually one of my favorites, though last year was a bit disappointing.

I did use a very small amount of Carabrown this year, which I believe isn't a caramel malt at all  ;)



As per the style guideline noticeable caramel malt flavor is undesirable. I prefer the complex maltiness of Vienna/Munich/Pils with a slight hint of toastiness which can be acheived with the use of a very small addition of medium-dark caramunich or carafa. I believe caramel malt used in the right proportion can make for a nice fest beer but there is a fine line that if exceeded won't meet the established guidelines.

Flavor: Initial malty sweetness, but finish is moderately dry.  Distinctive and complex maltiness often includes a toasted aspect.  Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet.  Noticeable caramel or roasted flavors are inappropriate.  Clean lager character with no diacetyl or fruity esters.
Title: Re: Oktoberfest!
Post by: bluesman on August 03, 2010, 05:01:29 PM
I want to visit the Spaten-Franziskaner-Braeu factory among others someday.  I don't know if they do brewery tours but that would be fascinating.

(http://de.academic.ru/pictures/dewiki/115/spaten-franziskaner-braeu_factory.jpg)

Ayinger Brewery

(http://www.germanbeerinstitute.com/images/Ayinger_new_brewery.jpg)

Paulaner Hacker-Pschorr Brewery

(http://www.mindspring.com/~zipf-williams/beer/images/PaulHackBdg.jpg)
Title: Re: Oktoberfest!
Post by: bluesman on August 04, 2010, 02:09:44 AM
Here is my latest creation.  With this version I am pushing the flavor and aroma hops eventhough the style really doesn't focus on them,  I have found through tastings that there is some hop flavor and aroma in Commercial German examples.  My hope is to replicate that condition in this recipe.

Spangler Oktoberfest #3
Oktoberfest/Marzen

 
Type: All Grain
Date: 7/26/2010
Batch Size: 5.50 gal
Boil Time: 90 min
 
Ingredients
 
Amount Item Type % or IBU
4.50 lb Vienna Malt (3.5 SRM) Grain 40.91 %
3.50 lb Munich Malt (9.0 SRM) Grain 31.82 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 18.18 %
0.50 lb Cara-Pils/Dextrine (2.0 SRM) Grain 4.55 %
0.30 lb Caramunich Malt 1 (43.0 SRM) Grain 2.73 %
0.12 lb Caramunich Malt 2 (60.0 SRM) Grain 1.09 %
0.08 lb Caramunich Malt 3 (120.0 SRM) Grain 0.73 %
0.60 oz Magnum [12.50 %] (60 min) Hops 22.1 IBU
0.50 oz Hallertauer [3.90 %] (15 min) Hops 2.8 IBU
0.50 oz Spalter [4.10 %] (10 min) Hops 2.4 IBU
0.50 oz Hallertauer [3.90 %] (5 min) Hops 1.1 IBU
0.50 oz Spalter [4.10 %] (0 min) Hops - 
1 Pkgs German Lager (White Labs #WLP830) [Starter 6000 ml] Yeast-Lager 

 
 
Beer Profile
 
Est Original Gravity: 1.054 SG
Measured Original Gravity: 1.052 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.48 %
Bitterness: 28.5 IBU
Est Color: 9.5 SRM 
 
 
Mash Profile
 
Mash Name: Single Infusion, Medium Body Total Grain Weight: 11.00 lb
Sparge Temperature: 168.0 F
 
Single Infusion, Medium Body Step Time Name Description Step Temp
90 min Mash In Add 16.00 qt of water at 164.3 F 154.0 F
10 min Mash Out Add 16.00 qt of water at 187.4 F 168.0 F 
 
Notes
 
1. Prepared 6L Yeast Starter from WLP830 - pitched @ 46F and fermented at 50F 
Created with BeerSmith

I plan to keep on the yeast until it bottoms out and then transfer into the keg for 6 weeks of lagering.
 

 

 

 
Title: Re: Oktoberfest!
Post by: witsok on August 08, 2010, 06:48:27 PM
Here is the recipe I'm planning to brew to celebrate my anniversary.  Since it is in October, I call it Novemberfest - beer, pork, beef, turkey, side dishes and desserts prepared from the recent harvest, and plenty of friend and neighbors.

The recipe was based on Fix's Traditional Oktoberfest, Jamil's Munich Madness, and tips from Desgining Great Beers.

5.8 gallons
4.6 lbs Rahr Premium Pilsner
3.7 lbs Weyermann Munich
2.8 lbs Weyernann Vienna
5 oz Belgian CaraVienna
5 oz Belgian CaraMunich
5 oz Weyerman CaraMunich III

Mash at 153F for 45 minutes

0.5 oz Perle (whole) 8.2%AA 45 minutes
1.1 oz Sterling (whole) 5.5%AA 30 minutes
0.8 oz Hallertauer (whole) 3.9%AA 15 minutes

Wyeast 2487 Hella-Bock
Title: Re: Oktoberfest!
Post by: blatz on August 08, 2010, 07:20:34 PM
witsok - so where's the invitation???  ;D
Title: Re: Oktoberfest!
Post by: witsok on August 08, 2010, 11:06:26 PM
Usually send invites at the last minute.  Maybe end of September or early October?  TT? ;)
Title: Re: Oktoberfest!
Post by: bluesman on August 09, 2010, 03:12:17 PM
Usually send invites at the last minute.  Maybe end of September or early October?  TT? ;)

Let us know how the recipe turns out.
Title: Re: Oktoberfest!
Post by: bluesman on September 14, 2010, 02:12:44 AM
When will Oktoberfest 2010 take place?

5 days and counting.

On Saturday, September 18th, the Schottenhamel tent is the place to be, if you want to catch the official opening ceremonies.

Title: Re: Oktoberfest!
Post by: Pawtucket Patriot on September 26, 2010, 12:55:48 PM
Prosit everyone!  2010 marks the 200th Anniversary of Oktoberfest.  We're having an Oktoberfest party at our house today.  Making soft pretzels, having beer brats, and serving plenty of homebrewed Oktoberfest.  What are you doing to celebrate?
Title: Re: Oktoberfest!
Post by: tygo on September 26, 2010, 12:59:35 PM
I'm going to bottle my Oktoberfest today.  I'm a little behind schedule...
Title: Re: Oktoberfest!
Post by: bluesman on September 26, 2010, 01:47:12 PM
I'm moving my lagered keg of ofest into the serving position in the beer fridge.  I need to force carbonate, it should be ready for next weekend.  I'll let you know how it turned out.  I had brats on the grill with lentils and pretzels last night, all served with a Kolsch.  It would have been better with the ofest but it was still great.

I love this time of year!  The fall weather is the best IMO.  Plus it's harvest time.   8)
Title: Re: Oktoberfest!
Post by: kiko on September 27, 2010, 06:14:05 PM
Some interesting facts.

The 16-day party attracts over 6 million people every year who consume 1.5 million gallons of beer, 200,000 pairs of pork sausage, and 480,000 spit-roasted chickens during the two-week extravaganza.

The Oktoberfest tradition started in 1810 to celebrate the October 12th marriage of Bavarian Crown Prince Ludwig to the Saxon-Hildburghausen Princess Therese. The citizens of Munich were invited to join in the festivities which were held over five days on the fields in front of the city gates. The main event of the original Oktoberfest was a horse race.


Just 6 Munich breweries - Augustiner, Hacker-Pschorr, Hofbräu, Löwenbräu, Paulaner, and Spaten - are permitted to serve beer at the festival. Beer is served by the Maß, a one-liter mug, and costs about 8 euros. Beer maids and waiters must be able to carry 10 of these beer-filled mugs at a time.

only 8 but I'm okay with that

(http://www.leaguelineup.com/kwtwins/photos/Oktoberfest-Waitress.jpg)


Visitors consume large quantities of food, most of which consists of traditional hearty fare. Readily available all over the fairgrounds are Hendl, whole chickens grilled on a spit and typically sold in halves. Variations are the spit-roasted duck or goose. Roasted meats, especially pork, and potato dumplings are served up with the traditional red cabbage and apple dish (Blaukohl). Local specialties such as roasted ox tails, grilled pork knuckles, or Bavarian Weißwürste, steamed white veal sausages served with sweet mustard, sauerkraut, and a pretzel or bread roll are found on just about every menu. Visitors hankering for some seafood might try the charcoal-fired fish-on-a-stick (Steckerlfisch).

Oktoberfest is known as much for its traditional folk music as it is for its beer drinking. Popular and folk music, marches, and polkas make up the oompah music Germany is stereotypically famous for around the world. As the evening wears on, the music becomes louder and more and more people begin to sing, linking arms and swinging beer mugs from side to side, some standing and swaying and dancing on benches or tables. Before each break, the band will offer up "ein Prosit der Gemütlichkeit", a toast to contentment, congeniality, and relaxation.

Prost!





Fun Episode of Three Sheets @ Oktoberfest:

http://www.hulu.com/watch/12846/three-sheets-munich#x-0,vepisode,1,0
Title: Re: Oktoberfest!
Post by: a10t2 on September 28, 2010, 03:27:27 AM
I had mine last weekend. It turned out to be quite the bash. Tapped the O-fest that had been lagering since May and went through ~4 gal of that, plus 6-7 gal of other homebrew, and 3.5 lb of bratwurst. We also had spent-grain bread, pretzels, sauerkraut, and zwiebelkuchen (bacon and onion quiche), all homemade. Not bad for 18-20 people, I thought...
Title: Re: Oktoberfest!
Post by: Slowbrew on September 28, 2010, 03:22:40 PM
We held an Oktoberfest party at our house this past Saturday.  Had close to 70 people show up.  It wasn't the most traditional Oktoberfest but everyone had a good time.

We served tavern (NW Iowa name for a loose meat sandwich w/ a tomato based sauce and a lot of spices), homemade Bavarian Pretzels w/ spicy mustard, hot wings and a bunch of other general party fair.  I was able to convince my wife that traditional German menswear was not really required.  ::)

I didn't make an O-fest this year but had 5 beers on tap so there was something for everyone.

You know word is starting to get around (3rd. year for this party) when people you don't know start showing up because someone who was invited told them about it.   ;D

I hope you're all planning to enjoy the celebration somewhere yet this year.

Paul
Title: Re: Oktoberfest!
Post by: beersk on September 28, 2010, 03:28:48 PM
Look at the enormous head on those beers that girl is carrying! I'd be in an outrage!

I'm going to Millstream Oktoberfest in the Amanas this friday to celebrate.  I don't plan to be very coherent the next day.  My dad's band is playing and friends and I are going to party and drink good beer.  Prost!
Title: Re: Oktoberfest!
Post by: bluesman on September 28, 2010, 04:43:09 PM
A co-worker of mine handed me a sixer of Spaten Ofest yesterday.  8)

One of my favorite commercial examples without a doubt.

I will do a blind tasting with my homebrewed version for grins and giggles.

Title: Re: Oktoberfest!
Post by: uintafly on September 28, 2010, 07:47:50 PM
Heading up this weekend to spend a few days at the Oktoberfest Celebration at Snowbird. The wife and I have made a tradition of it the past 3 years or so. We always have a good time despite the 3.2% limit and the fact that it shuts down at 6:00.

Any of you guys ever attended this? It's definately not the biggest festival in the world but the scenery is great, adn you can't beat listening to the alpine horns on top of Hidden Peak.
Title: Re: Oktoberfest!
Post by: chumley on October 05, 2010, 07:55:33 PM
I'm extremely pleased with how well my Oktoberfest turned out this year....maybe its because I overshot my targeted OG and ended up with a 1.066 O'fest!

OG 1.066, FG 1.012. 35 IBUs. 7 SRM. 5 gallons.

All Weyermann malts:
6 lbs. Pils
2.5 lbs. Vienna
1.5 lbs. Munich
1 lb. CaraRed
0.5 lbs. CaraAmber

Mash at 148°F for 2 hours.

1.5 oz. Vanguard 90 min
0.75 oz. Mittelfrueh 45 min
0.25 oz. Mittelfrueh 0 min

WLP833.  Primary for 4 weeks at 52°F. Lagered for.....FIVE MONTHS!!! 

Yes, I like to brew O'fests in March.
Title: Re: Oktoberfest!
Post by: bluesman on October 05, 2010, 08:11:25 PM
I'm extremely pleased with how well my Oktoberfest turned out this year....maybe its because I overshot my targeted OG and ended up with a 1.066 O'fest!
OG 1.066, FG 1.012. 35 IBUs. 7 SRM. 5 gallons.

All Weyermann malts:
6 lbs. Pils
2.5 lbs. Vienna
1.5 lbs. Munich
1 lb. CaraRed
0.5 lbs. CaraAmber

Mash at 148°F for 2 hours.

1.5 oz. Vanguard 90 min
0.75 oz. Mittelfrueh 45 min
0.25 oz. Mittelfrueh 0 min

WLP833.  Primary for 4 weeks at 52°F. Lagered for.....FIVE MONTHS!!!  

Yes, I like to brew O'fests in March.

That will definitely put you in a festive mood.  ;D

Interesting choice of carared and caraamber...what would best describe the color.
Looks like a tasty recipe.
I assume you lagered in a keg? What temp?
Title: Re: Oktoberfest!
Post by: chumley on October 05, 2010, 10:56:15 PM
The color's a light amber....a little darker than Spaten Oktoberfest, not nearly as dark as Sam Adams O'fest.

Yes, I lagered in a keg.  My beer fridge holds three.  I have it set at 34°F.

After two months of lagering, I drew out the first cloudy pint, then jumper-cabled the rest into a clean keg.

As you can guess, this beer is brilliantly clear.  :)
Title: Re: Oktoberfest!
Post by: dhacker on October 06, 2010, 12:21:47 AM
Chumley . . you up for a swap? I'd like to compare yours to the Hacker Pschorr O-fest clone I did. It'll have to wait til after the Brew Fest at the end of the month, but I'm game . . .

. .Oh. I might even through in a bottle of last year's ABC!  ;D
Title: Re: Oktoberfest!
Post by: bluesman on October 06, 2010, 02:14:14 AM
I just finished force carbing my ofest.  I sampled some tonight and it is right on. It has been lagering since the beginning of August. I just added some gelatin to clear it up some more.
Title: Re: Oktoberfest!
Post by: chumley on October 06, 2010, 02:47:39 PM
Well, ordinarily I would, hack....but this keg is going to hunting camp the day after tomorrow, and I am so busy with getting ready (and getting stuff done at work), I may not have time to fill a couple of bottles up.

If I do get a bottle or two capped, I'll let you know on Tuesday when I get back.
Title: Re: Oktoberfest!
Post by: bluesman on October 06, 2010, 04:32:58 PM
Well, ordinarily I would, hack....but this keg is going to hunting camp the day after tomorrow, and I am so busy with getting ready (and getting stuff done at work), I may not have time to fill a couple of bottles up.

If I do get a bottle or two capped, I'll let you know on Tuesday when I get back.

Since your pressed for time you could always pick up a good German example and save a bottle to compare to your recipe.
Title: Re: Oktoberfest!
Post by: tygo on October 10, 2010, 01:46:55 AM
I just cracked open the first of my Oktoberfest and I'm very happy with the result.  I did include about half a pound of crystal in this batch and I would eliminate it completely on the next go around.  Otherwise it's perfect.  Clean, malty, good head and carbonation.  Very nice deep copper color. 
Title: Re: Oktoberfest!
Post by: dhacker on October 10, 2010, 12:28:58 PM
Mine has been lagering for a week now, but it's on a very short fuse for the Brew Fest. (will have to be carbed and in two weeks for the Fest on the 30th) This is the first time I've made this clone and couldn't be happier. It already is a malty O-Fest bomb! Clean, not too sweet, beautiful color and very smooth on the palate. A dangerous drink, I speculate!  ;D
Title: Re: Oktoberfest!
Post by: bluesman on October 10, 2010, 01:12:27 PM
I just tapped my ofest on Friday and it is excellent.

It has a rich malty aroma with a hint of German noble hops. It's color is an orangey-gold. Brilliantly clear from the use of gelatin. A fairly tall creamy off white foam stand. The malt flavor dominates from use of munich and vienna but there's also a decent German noble hop flavor backing up the malt.  The beer has a very clean lager character with a smooth finish leaving some maltiness and a bit of hops.  I designed this beer to have more hop flavor than the style dictates so it would probably be dinged in competition but not in my house.  ;D

I am very pleased with the end product.  8)
Title: Re: Oktoberfest!
Post by: dhacker on October 10, 2010, 07:01:55 PM
Sounds like the collective has had a profitable O-fest season!  :)
Title: Re: Oktoberfest!
Post by: witsok on October 15, 2010, 01:19:30 AM
Tapped my Oktoberfest today.  I'm not happy with the results.  I pitched too warm.  First time I tried using a prechiller, but the cooling water was still to warm and ran the wort too quickly through the CFC.  If the fermentation flaws were coreected, it would be okay.  The hops need to be toned back.
Title: Re: Oktoberfest!
Post by: bluesman on October 15, 2010, 03:12:33 AM
Tapped my Oktoberfest today.  I'm not happy with the results.  I pitched too warm.  First time I tried using a prechiller, but the cooling water was still to warm and ran the wort too quickly through the CFC.  If the fermentation flaws were coreected, it would be okay.  The hops need to be toned back.

Lager it for a month or two and give it another taste.  It should get better.  ;)