Author Topic: Oktoberfest 2011  (Read 10922 times)

Offline tygo

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Oktoberfest 2011
« on: April 22, 2011, 07:45:34 PM »
Not too early to start thinking about this years batch (probably some have already brewed theirs  ;)).  What's everyone going with this year?

I probably won't brew mine for another few weeks.  Here's what I'm going with as of right now but I'm sure there will be a good amount of tweaking prior to brew day.

Recipe: Charyou Tree 2011
Brewer: Tygo
Style: Oktoberfest/Marzen
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 6.00 gal     
Boil Size: 9.01 gal
Estimated OG: 1.056 SG
Estimated Color: 7.4 SRM
Estimated IBU: 26.0 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount        Item                                      Type         % or IBU     
4.00 lb       Pilsner (2 Row) Best Malz (2.0 SRM)       Grain        34.78 %       
3.00 lb       Munich Malt (9.0 SRM)                     Grain        26.09 %       
3.00 lb       Vienna Malt (3.5 SRM)                     Grain        26.09 %       
1.00 lb       Munich Malt - 15L (15.5 SRM)              Grain        8.70 %       
0.50 lb       Cara-Pils/Dextrine (2.0 SRM)              Grain        4.35 %       
1.00 oz       Mt. Hood [5.90 %]  (60 min)               Hops         17.1 IBU     
0.75 oz       Mt. Hood [5.90 %]  (25 min)               Hops         8.9 IBU       
1 Pkgs        Hella-Bock (Wyeast Labs #2487)            Yeast-Lager               
Clint
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Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

beveragebob

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Re: Oktoberfest 2011
« Reply #1 on: April 22, 2011, 08:15:39 PM »
That looks good. it looks real close to my recipe except I used .5 lb of 80L Crystal in mine. I brewed it in Marzen(March) and it is lagering away at 33F till the 3rd week of Sept.

Offline tygo

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Re: Oktoberfest 2011
« Reply #2 on: April 22, 2011, 08:20:23 PM »
Yeah, I'll probably shoot for an earlier brew next year but didn't have a second chest freezer until recently and didn't want to tie up the fermentation freezer for that long.  So this one will be brewed in May/June and get about 12 weeks of lagering.
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline bluesman

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Re: Oktoberfest 2011
« Reply #3 on: April 22, 2011, 08:22:44 PM »
Here's the recipe I made most recently that turned out the best so far. I really like using Vienna as the base malt in this style.

Spangler Oktoberfest 4
Oktoberfest/Marzen

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 6.62 gal
Boil Time: 90 min  
  
Ingredients
 
Amount Item Type % or IBU
9.00 lb Vienna Malt (3.5 SRM) Grain 83.72 %
1.00 lb Munich Malt (6.0 SRM) Grain 9.30 %
0.50 lb Caramunich Malt 2 (60.0 SRM) Grain 4.65 %
0.25 lb Caramunich Malt 3 (120.0 SRM) Grain 2.33 %
0.75 oz Hallertauer [3.90 %] (60 min) Hops 8.7 IBU
0.75 oz Spalter [4.10 %] (60 min) Hops 10.2 IBU
0.50 oz Hallertauer [3.90 %] (20 min) Hops 3.5 IBU
0.50 oz Spalter [4.10 %] (10 min) Hops 2.5 IBU  
German Lager (White Labs #WLP830) [Starter 4000 ml] Yeast-Lager  

Beer Profile
 
Measured Original Gravity: 1.054 SG
Measured Final Gravity: 1.012 SG
Actual Alcohol by Vol: 5.48 %
Bitterness: 24.9 IBU
Est Color: 10.7
 
  
Mash Profile
 
Mash Name: Single Infusion, Medium Body
  
Single Infusion, Medium Body Step Time Name Description Step Temp
90 min Mash In Add 21.00 qt of water at 161.3 F 151.0 F
10 min Mash Out Add 13.00 qt of water at 198.0 F 168.0 F

 
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Offline jamminbrew

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Re: Oktoberfest 2011
« Reply #4 on: April 22, 2011, 08:24:36 PM »
I like the name, too. From one of my all time favorite seires. Thankee-sai!
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Offline tygo

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Re: Oktoberfest 2011
« Reply #5 on: April 22, 2011, 09:06:42 PM »
I like the name, too. From one of my all time favorite seires. Thankee-sai!

Come Reap!
Clint
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Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline Beer Monger

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Re: Oktoberfest 2011
« Reply #6 on: April 22, 2011, 09:48:10 PM »
I'm planning to brew mine sometime in May (probably around the 14th) - it'll be the first lager I've ever made.  Next year, I'll have to plan on brewing it a bit earlier. 
« Last Edit: April 27, 2011, 06:24:37 AM by Beer Monger »
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Online gmac

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Re: Oktoberfest 2011
« Reply #7 on: April 24, 2011, 09:04:27 AM »
Does the yeast strain matter?  Is there one particular yeast that really defines an Octoberfest or would any lager yeast work?
I just got 4 more carboys and 4 more ball-lock kegs from a friend who used to brew and decided he's not going to anymore (plus another CO2 tank, lines, manifold etc...all free).  So, I have more room to put up something that needs to age a bit longer and this seems like a pretty good idea.

I will need to order ingredients but I expect that the yeast is the key ingredient so please let me know what you've used and like.
Thanks

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Re: Oktoberfest 2011
« Reply #8 on: April 24, 2011, 02:26:57 PM »
Last year's recipe was such a hit that I'm going to be doing ~210 gal of it this year. ;D

I'll need to brew a Helles or something to get enough yeast together, though, so I probably won't get around to my personal 10 gal batch until sometime in June.

Krasny Oktyabr Mk2
3-B Oktoberfest/Märzen
Author: Sean Terrill



Size: 10.5 gal
Efficiency: 77.0%
Attenuation: 73.6%
Calories: 231.55 kcal per 16 fl oz

Original Gravity: 1.052 (1.050 - 1.057)
|============#===================|
Terminal Gravity: 1.014 (1.012 - 1.016)
|==============#=================|
Color: 10.62 (7.0 - 14.0)
|================#===============|
Alcohol: 5.03% (4.8% - 5.7%)
|============#===================|
Bitterness: 24.2 (20.0 - 28.0)
|================#===============|

Ingredients:
10.0 lb Cargill Munich
8.0 lb Cargill Euro Pils
2.0 lb Belgian Caramunich
45.0 g Magnum (12.3%) - added during boil, boiled 90 min
30.0 g Hallertau Tradition (6.4%) - added during boil, boiled 15 min
0.0 L WYeast 2206 Bavarian Lager

Schedule:
Ambient Air: 10 °C
Source Water: 3 °C
Elevation: 9320 ft

00:50:16 Mash In - Liquor: 6.4 gal; Strike: 78.26 °C; Target: 68.0 °C
01:50:16 Rest - Rest: 60 min; Final: 67.4 °C
02:05:16 Batch Sparge - Sparge #1: 4.06 gal sparge @ 85.0 °C, 15 min; Total Runoff: 8.2 gal

Results generated by BeerTools Pro 1.5.15
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Offline tygo

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Re: Oktoberfest 2011
« Reply #9 on: April 24, 2011, 06:42:05 PM »
Does the yeast strain matter?  Is there one particular yeast that really defines an Octoberfest or would any lager yeast work?

You don't need one specific strain but you'll want to go with a German one that tends to accentuate the malt flavor.  I used 2124 in last years batch and liked it.  I've used 833 in other malty German lagers and liked that in those.  Anything along those lines will work.
Clint
Wort Hogs

Fermenting: Wit
On Tap: Lucifer's Hammer Golden Strong Ale, Dopplebock, Old Fuzzynut's Ale

Offline blatz

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Re: Oktoberfest 2011
« Reply #10 on: April 25, 2011, 06:30:19 AM »
Here's the recipe I made most recently that turned out the best so far. I really like using Vienna as the base malt in this style.

<snip>

hah - this is almost exactly the grist i used for my Vienna on Friday (though I used 12L munich) - hope its good!

For my Fest this year, I'm going with BryanH's suggestion: 70% Weyermann Munich II, 30% Pils, 21-22 ibus Tradition at 60min, 830 yeast.  I should be tapping that directly after the Vienna above, so I will be able to save some and sidexside taste.
« Last Edit: April 25, 2011, 06:33:19 AM by blatz »
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Offline chumley

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Re: Oktoberfest 2011
« Reply #11 on: April 25, 2011, 01:09:53 PM »
This year, with an OG of 1.068, I brewed a BOCKTOBERFEST!

6.25 lbs. Best pils malt (Planned on using 5 lbs., but this was the end of a 55 lb. sack, so WTF?)
4 lbs. MFB Special Aromatic
3 lbs. Best Munich light
0.5 lbs. Weyermann CaraRed
0.5 lbs. MFB Caramel Vienna
Mash at 153°F for 2 hours, Batch sparge.

0.5 oz. Magnum 2+ hours (I boiled for 3 hours)
1 oz. Hallertauer Mittelfrueh 30 min
1 oz. Hallertauer Mittelfrueh 15 min
1 oz. Tettnanger 0 min

WLP833 Ayinger yeast

I brewed this March 27.  Will rack to a keg this week.



Offline bluesman

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Re: Oktoberfest 2011
« Reply #12 on: April 25, 2011, 08:10:47 PM »
Here's the recipe I made most recently that turned out the best so far. I really like using Vienna as the base malt in this style.

<snip>

hah - this is almost exactly the grist i used for my Vienna on Friday (though I used 12L munich) - hope its good!

For my Fest this year, I'm going with BryanH's suggestion: 70% Weyermann Munich II, 30% Pils, 21-22 ibus Tradition at 60min, 830 yeast.  I should be tapping that directly after the Vienna above, so I will be able to save some and sidexside taste.

There's a fine line between the two styles.

On a different note. I've done multiple blind tastings of various German and American examples and find that there's a distinct taste difference between the American and the German examples. I can't quite put my finger on the difference but is there.

I have been trying different ratios of Pils/ Munich/Vienna and find that Vienna as the majority is the winner...as of right now.  ;)
Ron Price

Offline gordonstrong

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Re: Oktoberfest 2011
« Reply #13 on: April 26, 2011, 04:54:21 AM »
On a different note. I've done multiple blind tastings of various German and American examples and find that there's a distinct taste difference between the American and the German examples. I can't quite put my finger on the difference but is there.

Could it be... oxidation?
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Offline dmtaylor

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Re: Oktoberfest 2011
« Reply #14 on: April 26, 2011, 04:59:22 AM »
Does the yeast strain matter?  Is there one particular yeast that really defines an Octoberfest or would any lager yeast work?
I just got 4 more carboys and 4 more ball-lock kegs from a friend who used to brew and decided he's not going to anymore (plus another CO2 tank, lines, manifold etc...all free).  So, I have more room to put up something that needs to age a bit longer and this seems like a pretty good idea.

I will need to order ingredients but I expect that the yeast is the key ingredient so please let me know what you've used and like.
Thanks

Yeast matters some, but isn't crucial.  My favorite thus far is 2206 Bavarian lager.  Most other lager yeasts will also get the job done nicely.  One word of advice, though, and this is ironic -- whatever you do, do NOT use the WLP820 "Oktoberfest" yeast.  It is a crap yeast that should not be sold.  I've had nothing but problems with it underattenuating and crapping out, and it's just no good.  The Wyeast version of the same thing (I don't recall the number offhand) is just fine.  It's just the 820 that's bad.
« Last Edit: April 26, 2011, 05:00:53 AM by dmtaylor »
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