Bucephalus "Martingale" - partial mash "fast" Festbier
This is another "fast" Oktoberfest-style beer. Instead of using an ale yeast, however, I'm experimenting with using the Anchor lager strain at moderately low ale temps (62F), which should give a faster finish than a true lager while being more lager-like than an Alt or European Ale strain. My plan is to prime and bottle after 4 weeks; the goal is a drinkable Festbier in 6-7 weeks that will improve with cold conditioning.
Obviously an all grain version of this would be possible: replace the extracts with 1.75 lb Munich plus 3.5 lb German Pilsen.
I brewed this up yesterday. Hit my targets except that my efficiency was too good and thus my OG was slightly higher than expected. Not the worst problem to have...
Bucephalus "Martingale" (Partial Mash)
Style: Fast Festbier
Batch Size: 5.5 gal
IBU: 24.6 (Tinseth)
Boil time: 60 min
Color: 10.3 SRM
Primary: 28 days @ 62 degrees
Secondary: bottle condition/carb 2-3 weeks @ 70 degrees
3 lb 4 oz Vienna malt
0 lb 14 oz Aromatic malt
0 lb 8 oz CaraMunich malt
0 lb 2 oz Honey malt
2 lb 8 oz Munich LME
2 lb 8 oz Pale LME
0.5 oz Hallertau [3.8%] T-60min
0.5 oz Tettnang [4.8%] T-60min
0.5 oz Hallertau [3.8%] T-45min
0.5 oz Tettnang [4.8%] T-30 min
Potassium metabisulfite (HLT, chloramine reducing agent)
Yeast nutrient (boil T-15 min)
Whirlfloc tablet (boil T-15 min)
WLP810 or Wyeast 2112
147F first infusion, 15min
decoction, 15min ramp time, 15min boil
156F second rest, 45 min
168F mashout, 10min
168F sparge #1, 10min
168F sparge #2, 10min
This recipe is written for 75% mash efficiency. When I brewed yesterday I ended up with 83% efficiency.
I bottled this yesterday after cold crashing for 48 hours. FG was 1.013. Smell was rich and malty, taste was great even though it was green and flat. I'll report back when it's carbed up and ready for drinking.
I cracked open a bottle two nights ago. It's fully carbed and very delicious. It has a nice malty aroma, good crispness, and it's easy drinking despite being ~6.25% alcohol. I'll definitely be brewing this one again. I'll post future competition notes as appropriate.
I'm thinking of doing this recipe this weekend. I really want to clone a Gorden Biersch FestBier. Its delicious.
They use W34/70 (Wyeast 2124) yeast. I think I'll sub that in. I'll let you know how it comes out.
This will be my first non extract.
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