Can I get a critque on my Oktoberfest recipe

This is my first attempt at making an all grain Oktoberfest and would appreciate some constructive criticism
First off I don't have the equipment to actually lager a beer properly so I am using ale yeast.

5.5 lbs Pale malt
5.5 lbs Munich
13 oz Caramunich

1 oz Tettnang (60 min)
.5 oz Spalt (30 min)
.5 oz Spalt (3 min)

German Ale Wyeast (1007)

What temps are you working with as far as fermentation? I might use a different yeast if temp is an issue. Safeale us 05 is forgiving of high temps and doesn't get too estery. I have also had good luck with mangrove jacks workhorse. No matter what....pitch a lot...a lot of yeast. The again pitch a lot of yeast.

Id be afraid that much munich plus the caramel might end up a little cloying. I think your yeast choice is fine

do a search for Ed Worts Octoberfest, it uses an ale yeast. Many people say this is a great recipe and it is on my to brew list.

okie123 said:

do a search for Ed Worts Octoberfest, it uses an ale yeast. Many people say this is a great recipe and it is on my to brew list.

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Yeah I agree. However, with a low low mash temp you would be ok here. Again, I would use a clean American ale yeast. I think there is an old brewingtv episode called "mocktoberfest" check it out!

reinstone said:

What temps are you working with as far as fermentation? I might use a different yeast if temp is an issue. Safeale us 05 is forgiving of high temps and doesn't get too estery. I have also had good luck with mangrove jacks workhorse. No matter what....pitch a lot...a lot of yeast. The again pitch a lot of yeast.

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My fermentation temp will be approx 68 degrees

Here's the text from Beersmith

Recipe: Oktoberfest TYPE: All Grain
Style: Oktoberfest/Märzen
---RECIPE SPECIFICATIONS-----------------------------------------------
SRM: 10.8 SRM SRM RANGE: 7.0-14.0 SRM
IBU: 20.8 IBUs Tinseth IBU RANGE: 20.0-28.0 IBUs
OG: 1.055 SG OG RANGE: 1.050-1.057 SG
FG: 1.011 SG FG RANGE: 1.012-1.016 SG
BU:GU: 0.377 Calories: 151.6 kcal/12oz Est ABV: 5.8 %
EE%: 72.00 % Batch: 5.50 gal Boil: 7.50 gal BT: 60 Mins

---WATER CHEMISTRY ADDITIONS----------------


Total Grain Weight: 11 lbs 13.0 oz Total Hops: 2.00 oz oz.
---MASH/STEEP PROCESS------MASH PH:5.40 ------
>>>>>>>>>>-ADD WATER CHEMICALS BEFORE GRAINS!!<<<<<<<
Amt Name Type # %/IBU
5 lbs 8.0 oz Munich Malt - 10L (10.0 SRM) Grain 1 46.6 %
5 lbs 8.0 oz Pale Malt (2 Row) US (2.0 SRM) Grain 2 46.6 %
13.0 oz Caramunich Malt (56.0 SRM) Grain 3 6.9 %


Name Description Step Temperat Step Time
Mash In Add 14.76 qt of water at 163.1 F 150.0 F 75 min

---SPARGE PROCESS---
>>>>>>>>>>-RECYCLE FIRST RUNNINGS & VERIFY GRAIN/MLT TEMPS: 72.0 F/72.0 F
>>>>>>>>>>-ADD BOIL CHEMICALS BEFORE FWH
Fly sparge with 5.48 gal water at 168.0 F

---BOIL PROCESS-----------------------------
Est Pre_Boil Gravity: 1.046 SG Est OG: 1.055 SG
Amt Name Type # %/IBU
1.00 oz Tettnang [4.50 %] - Boil 60.0 min Hop 4 14.1 IBUs
0.50 oz Select Spalt [4.75 %] - Boil 30.0 min Hop 5 5.7 IBUs
1.00 tsp Irish Moss (Boil 10.0 mins) Fining 6 -
0.50 oz Select Spalt [4.75 %] - Boil 3.0 min Hop 7 0.9 IBUs

I'd mash 148 for 90 minutes and use a highly attenuative yeast.

I've had good results with both us-05 and s-23 (German Lager) at room temp. brew a little extra if you do use German lager yeast, I usually get one full gallon of yeast cake/trub when I use s-23

Swap the pale malt for Vienna. The backbone of malt should be Vienna.

roastquake said:

I've had good results with both us-05 and s-23 (German Lager) at room temp. brew a little extra if you do use German lager yeast, I usually get one full gallon of yeast cake/trub when I use s-23

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I too have heard s23 is good at higher temps. 68 might be pushing it. I'd go 2 packs us05 per carboy as close to 65 as you can. Is 68 beer temp or ambient?