[brewthru]

Recipe suggestions/ideas?

I recently purchased some Paulander Oktoberfest Bier. Wow! Was much, much different than the other Octberfest beers I've drunk (amber, malty).

I'd really like to homebrew this one.

Thanks.

[slegare01]

Amber malty is Octoberfest. Not sure what oddball stuff you had

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[brewthru]

Really not true. There are 2 types of Oktoberfest. The orange/malty one we know in the USA and a golden one known in Germany.

[allenhuerta]

Really not true. There are 2 types of Oktoberfest. The orange/malty one we know in the USA and a golden one known in Germany.

Ah, delicious Festbier I mean, I like the American stuff but (not trying to brag) when I went to the show, I was like... WHAT IS THIS?!?!?

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[Iliff Ave]

Again, we need to differentiate between festbier, marzen, and “american marzen”…

[brewthru]

How about the following?
"Oktoberfestbier vs Märzen vs Festbier"
https://www.craftbeering.com/oktoberfest-vs-marzen-oktoberfest-style-beer/

Or
"Märzen vs. Festbier? Paulaner Explains It All "
https://www.porchdrinking.com/articles/2019/09/19/marzen-vs-festbier-paulaner-explains-it-all/

[dmtaylor]

If you're looking for the pale yellow festbier, this should get you into the right neighborhood, for 5 gallons or 19 litres:

7 lb German Pilsner malt
3 lb German Munich malt
1 oz Hallertau Tradition (45 minutes)
Wyeast 2206 (accept no substitutes)

Make a big 3-quart yeast starter a few days in advance.
Single infusion mash in 100% distilled water about 149 °F for 120 minutes or overnight.  Pitch and ferment at 50 F for 6 to 8 days, then raise up to 65 F for several days or until diacetyl is gone.  Then lager if desired, bottle or keg as normal.  Might improve after 4-5 months lagering in the bottle/keg.

[BrewBama]

I got this from an old German Brewing forum along with several other recipes by Techbrau. This should give you a launch point.

Festbier - OG 13.5 Plato
70-90% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-30% Munich malt at 15 EBC
0-10% caramel malt at 25 EBC (Carahell)
18-24 IBUs: 1/3 at 60, 1/3 at 40, and 1/3 at 15-20.

I personally don’t add any Carahell. I use 61.4% Base, 23.6% Vienna, and 15% Munich.

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[fredthecat]

straight up, i dont know what youre on about. paulaner oktoberfest is not special. ?? its a strong lager to me. sure if you want to make a 6% strong lager with some munich and vienna go ahead.

its not rocket science or a mystery

[dmtaylor]

its not rocket science or a mystery

Mine doesn't turn out as good as the Germans.  Based on my own experience, and discussion with a multi-Best of Show winner, I've narrowed the rocket science & mystery down to two factors: yeast selection, and water salt additions.  I'm finally beginning to get closer to the desired product, but it's taken me dozens of lager batches and I'm still not there yet and maybe never will be.

So yeah... I argue that yes there is a little bit of rocket science and mystery involved.  Unless you are super lucky, or know more than you let on.

[Fire Rooster]

https://www.atlanticbrewsupply.com/Epiphany-Ursprung-Fest-Malt-3L-Epiphany-Craft-Malt_p_4075.html

[brewthru]

To dmtaylor and BrewBama

Thanks for the recipes!

[narvin]

straight up, i dont know what youre on about. paulaner oktoberfest is not special. ?? its a strong lager to me. sure if you want to make a 6% strong lager with some munich and vienna go ahead.

its not rocket science or a mystery

I really couldn't disagree more.  Put a german lager next to one from an american craft brewery and it just tastes different.  Anyone want to dig up some threads about IT?   

[beersk]

If you're looking for the pale yellow festbier, this should get you into the right neighborhood, for 5 gallons or 19 litres:

7 lb German Pilsner malt
3 lb German Munich malt
1 oz Hallertau Tradition (45 minutes)
Wyeast 2206 (accept no substitutes)

Make a big 3-quart yeast starter a few days in advance.
Single infusion mash in 100% distilled water about 149 °F for 120 minutes or overnight.  Pitch and ferment at 50 F for 6 to 8 days, then raise up to 65 F for several days or until diacetyl is gone.  Then lager if desired, bottle or keg as normal.  Might improve after 4-5 months lagering in the bottle/keg.

I like some Vienna in there too. I basically brew a strong helles, which usually has either a little bit of munich or vienna, but for Festbier, I include both.

[beersk]

its not rocket science or a mystery

Mine doesn't turn out as good as the Germans.  Based on my own experience, and discussion with a multi-Best of Show winner, I've narrowed the rocket science & mystery down to two factors: yeast selection, and water salt additions.  I'm finally beginning to get closer to the desired product, but it's taken me dozens of lager batches and I'm still not there yet and maybe never will be.

So yeah... I argue that yes there is a little bit of rocket science and mystery involved.  Unless you are super lucky, or know more than you let on.

Some will argue process in there as well. But that doesn't need to be discussed here.