[beersk]

What flavors do you guys get from Best Pils malt? I think it has quite a unique flavor in a helles. I haven't quite been able to describe it.

[ynotbrusum]

I agree that it is hard to pick the right descriptor with BestMalz pils malt - perhaps "richly malt forward"?  It is my favorite, but I haven't had a sack of it for a while - I have been using Avengard lately, because my LHBS has it readily available by the sack and I like it well enough to use it instead of driving 45 minutes further to get a bigger selection that would include BestMalz.  Free time is the key for me - I don't seem to have enough of it!

[wingnut]

My first attempt at an oktoberfest is currently in the fermenter. If my memory serves correct it was roughly a 4:3:2 ratio of pils to munich to Vienna with the remaining 10% being split between dark munich and some crystal 40. The crystal malt may not be traditional or necessary but I am not too worried about it as long as the result is good.

The malt bill sounds like it will do well.

A bit of advice... take some notes on your yeast type and fermentation temps.   I spent a couple years taking a recipe similar to what you have, and used different yeasts at different temps... I found that I could influence the Malt and hop flavors in the final beer a "suprising amount" just by changing yeast strains.  (Mexican lager is my go-to for this style).    In the end, if you are dialing in this style... from here I would keep fermentation the same and play with recipe... or keep the recipe the same and try a few yeasts.

Enjoy!

[beersk]

I agree that it is hard to pick the right descriptor with BestMalz pils malt - perhaps "richly malt forward"?  It is my favorite, but I haven't had a sack of it for a while - I have been using Avengard lately, because my LHBS has it readily available by the sack and I like it well enough to use it instead of driving 45 minutes further to get a bigger selection that would include BestMalz.  Free time is the key for me - I don't seem to have enough of it!

Richly maltly sounds right, but I can't figure out any specific descriptor, like crackery, bready, etc.

I'd like to see if anyone else has experience with Best pils or heidelberg to be able to give it a good descriptor.

[beersk]

I agree that it is hard to pick the right descriptor with BestMalz pils malt - perhaps "richly malt forward"?  It is my favorite, but I haven't had a sack of it for a while - I have been using Avengard lately, because my LHBS has it readily available by the sack and I like it well enough to use it instead of driving 45 minutes further to get a bigger selection that would include BestMalz.  Free time is the key for me - I don't seem to have enough of it!

Richly maltly sounds right, but I can't figure out any specific descriptor, like crackery, bready, etc.

I'd like to see if anyone else has experience with Best pils or heidelberg to be able to give it a good descriptor.

A descriptor came to mind last night while drinking my helles. Honey Graham. The beer isn't sweet, it finished at 1.011, but it definitely has a honey graham like character. It's very pleasant. Anyway, let's keep discussing Marzen maltiness, didn't mean to derail the thread...

Denny, a friend of mine also spaced on adding the caramunich to the BCS Oktoberfest. He's all worried it's going to suck. I keep telling him it should be awesome. He used good German malts, don't know what he's worried about.

[denny]

Tell him it's only beer!

[redbeerman]

This years Ofest used 50% Vienna, 30% Munich 6L, 4% Caramunich 2, and the balance pilsner malt.  Just finished carbonating, I'm very happy with it.  I too have ben toying with the idea of doing away with the Caramunich altogether in this beer.  I agree that it's not really necessary and I the long boil (90 minutes) gets it to the color I want without it.  The Ofest that I get on tap at Prost is the Hofbrau Ofest and is a light golden color, but still has a nice malty character.  I prefer the slight orange tint of the traditional beer.

[beersk]

Tell him it's only beer!

I know, I try. He's a bit of a worrier. I still think it'll turn out fantastic and it'll be interesting to see how it tastes with and without the caramunich since I've got the version with caramunich lagering/carbonating right now.

[HoosierBrew]

The Ofest that I get on tap at Prost is the Hofbrau Ofest and is a light golden color, but still has a nice malty character.  I prefer the slight orange tint of the traditional beer.

+1 Same here.  Which made my last trip to the Hofbrauhaus in Newport KY somewhat disappointing. All the other beers I've had there have been very good to excellent. But I went there last fall specifically for the monthly seasonal - Oktoberfest (go figure). Except that it was evidently brewed more to suit what they perceived as American tastes, because it was overly sweet and caramunich-y, and much more amber than the bottled version which (fresh) is excellent. Pretty disappointing.

[el_capitan]

I have not done this personally but I know a guy who did.

After Dave posted about this a while back, I brewed a Vienna Centennial SMASH last winter that was great.  Most of it was consumed during maple syrup season, while cooking down sap.  Good stuff!

[69franx]

I just bottled my BCS OFest/Marzen tonight. I was amazed at just how light in color it was compared to the Hofbrauhaus version. I have gotten accustomed to recently here just 20 minutes away from that same location in Newport. Used to drink a lot of Spaten OFest when I lived in Cleveland, can't wait to try mine in a couple weeks and then later after further lagering!


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