Author Topic: Oktoberfest recipe  (Read 1533 times)

Offline Kirk

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Oktoberfest recipe
« on: September 07, 2018, 04:05:40 PM »
I'm brewing an Oktoberfest for the first time. Wanted to get your thoughts on a recipe. 4.5 - 5 gallon batch size.

3lbs Weyermann German Pilsner
4lbs Munich
4lbs of Vienna
1/2lb Carafoam
1lb carared

1oz Tettnang -60mins
0.5oz of hallertauer - 15 mins

WLP810 - San Fran Lager - I don't have the ability to truly lager, but I've read that this yeast does pretty well, even in the low 60's.

My sulfate to chloride ratios are around 0.6, so I'm not sure if I should adjust that with a little gypsum?
I'll use a little lactic acid in the mash to bring the pH down as well.

Thoughts!? Thanks ahead of time!

Offline BrewBama

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Oktoberfest recipe
« Reply #1 on: September 07, 2018, 05:23:14 PM »
There are as many answers to the question as there are stars in the sky. Purists and Experimentalists will both have issues.

This is a good point but takes you even further into left field (but I can understand his reasoning): https://beerandbrewing.com/make-your-best-oktoberfest/

My goal is complex without complication. This is what I’ve settled on as my festbier:




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« Last Edit: September 07, 2018, 05:25:24 PM by BrewBama »
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Re: Oktoberfest recipe
« Reply #2 on: September 07, 2018, 05:47:00 PM »
We just studied O'fests and Festbier at my club meeting a night ago. One thing that was apparent from the samples from Germany was that they were much more Pilsy and less Munichy than most of us expected. US homebrewers and drinkers expect those styles to be richer, munichy, or crystally.

I'm concerned that your Munich content is getting on up there. 
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Offline The Beerery

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Re: Oktoberfest recipe
« Reply #3 on: September 07, 2018, 06:24:44 PM »
Paulaner keeps it simple with the marzen getting 70% light munich, and 30% pils (sinamar to color), and the fest getting 70% pils and 30% light munich. 24 ibus 60 minutes.

Offline ynotbrusum

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Re: Oktoberfest recipe
« Reply #4 on: September 07, 2018, 06:25:29 PM »
I know that caramel malts are generally not favored in either a Festbier or Märzen style under BJCP Style guidelines
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Offline dmtaylor

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Re: Oktoberfest recipe
« Reply #5 on: September 07, 2018, 06:44:32 PM »
Too much Carared.  Take that down to 1/4 lb or less, or zero.

No salt additions necessary or recommended.
Dave

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Offline Kirk

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Re: Oktoberfest recipe
« Reply #6 on: September 07, 2018, 06:59:52 PM »
We just studied O'fests and Festbier at my club meeting a night ago. One thing that was apparent from the samples from Germany was that they were much more Pilsy and less Munichy than most of us expected. US homebrewers and drinkers expect those styles to be richer, munichy, or crystally.

I'm concerned that your Munich content is getting on up there.

Noted! Thanks for the feedback

Offline Kirk

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Re: Oktoberfest recipe
« Reply #7 on: September 07, 2018, 07:00:45 PM »
Too much Carared.  Take that down to 1/4 lb or less, or zero.

No salt additions necessary or recommended.

I originally had 1/2 lb, but I'll certainly consider taking it out all together. Thanks for the feedback!

Offline Kirk

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Re: Oktoberfest recipe
« Reply #8 on: September 07, 2018, 07:07:47 PM »
I know that caramel malts are generally not favored in either a Festbier or Märzen style under BJCP Style guidelines

Noted!

Offline joelv

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Re: Oktoberfest recipe
« Reply #9 on: September 08, 2018, 12:41:20 AM »
I’ve made this style with and without crystal type malts (usually Caramunich I or III - don’t ask me why no level II).

While the contribution stands out when it is young, I think it becomes really subtle after 30 days of lagering.

If you think you want to try it with Carared, do it. This is how we learn.

If you notice years worth of Homebrew Con award winning recipes, you’d find out that there isn’t as much of a standard template as people might think. Sure there are trends, but when we speak in absolutes (you must use _____ or you must not use ______, there tends to be examples of people winning decent awards without that advice).

Listen to advice, but make the beer you want to make and see if you like it.


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Offline dannyjed

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Re: Oktoberfest recipe
« Reply #10 on: September 08, 2018, 01:51:40 AM »
Too much Carared.  Take that down to 1/4 lb or less, or zero.

No salt additions necessary or recommended.
I agree 100%. I say zero. I don’t care for caramel, sweet flavor in these styles.


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Offline Robert

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Re: Oktoberfest recipe
« Reply #11 on: September 08, 2018, 02:07:59 AM »
+1
Remember, these beers -- the old, amber Märzen and the modern, pale Festbier -- have always been brewed to encourage you to pound down the liter mugs until they have all your money.  They should have a distinct malty aroma, but a very light palate.  100% light Munich, or a blend of base malts including it, no specialty malts.  Mash for good attenuation.
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Offline RC

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Re: Oktoberfest recipe
« Reply #12 on: September 08, 2018, 02:13:06 AM »
I’ve made this style with and without crystal type malts (usually Caramunich I or III - don’t ask me why no level II).

While the contribution stands out when it is young, I think it becomes really subtle after 30 days of lagering.

If you think you want to try it with Carared, do it. This is how we learn.

If you notice years worth of Homebrew Con award winning recipes, you’d find out that there isn’t as much of a standard template as people might think. Sure there are trends, but when we speak in absolutes (you must use _____ or you must not use ______, there tends to be examples of people winning decent awards without that advice).

Listen to advice, but make the beer you want to make and see if you like it.


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^^^Great advice. One pound of carared? Go for it, it'll turn out just fine. Half pound? Yup, it'll still turn out fine. Too Munichy? Not Munichy enough? It'll be fine. Sulfate:chloride ratio "too high"? Will still be fine. Start somewhere, take notes on fermentation and taste, go from there. The recipe you originally posted looks great to me. Ignore everyone, including me, who says, "I personally do/don't like that ingredient so you should use more/less of it." Go forth and conquer, I'll bet this Oktoberfest will turn out great.

Offline yso191

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Re: Oktoberfest recipe
« Reply #13 on: September 08, 2018, 11:55:40 AM »
I don't think the above is such great advice.  A post or two with this sentiment usually shows up in a recipe thread. 

Its terrific advice for an experienced, accomplished brewer who knows ingredients and processes very well.  It is bad advice for beginner and even most intermediate brewers.  A new brewer can wander in the woods of malts, yeasts, and waters for a very long time given this advice.  Frustration would be the natural outcome.

'Throw whatever you want into it. it'll turn out great.'  Usually turns out tasting brown.

I'm not in a bad mood, not a d*ck, and definitely not wanting to start a fight, I just honestly think this is bad advice which will lead to frustration and poor beer.
Steve
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Offline dmtaylor

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Re: Oktoberfest recipe
« Reply #14 on: September 08, 2018, 12:24:47 PM »
I don't think the above is such great advice.  A post or two with this sentiment usually shows up in a recipe thread. 

Its terrific advice for an experienced, accomplished brewer who knows ingredients and processes very well.  It is bad advice for beginner and even most intermediate brewers.  A new brewer can wander in the woods of malts, yeasts, and waters for a very long time given this advice.  Frustration would be the natural outcome.

'Throw whatever you want into it. it'll turn out great.'  Usually turns out tasting brown.

I'm not in a bad mood, not a d*ck, and definitely not wanting to start a fight, I just honestly think this is bad advice which will lead to frustration and poor beer.

I don't disagree, Steve.  So then, what would you recommend as fixes to the proposed recipe?

Cheers.
Dave

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