Happy HolidaySs Giveaway - Winners Re-Re-Re-Re-Drawn - 24 hours to Claim!

Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > great "oktoberfest" using kolsch yeast
Reply
 
LinkBack Thread Tools
Old 04-16-2010, 10:20 PM   #1
blackwaterbrewer
Feedback Score: 0 reviews
Recipes 
 
Join Date: Dec 2008
Location: virginia beach
Posts: 736
Liked 6 Times on 6 Posts

Default great "oktoberfest" using kolsch yeast

i have been working on an oktoberfest using kolsch yeast. i got most of the basic ideas from recipes posted on HBT. after 3 weeks in primary it is smooth, malty, but with a nice, subtle hop bitter on the back end. the aroma is almost all malt, but there is a great hop balance. this beer gets a swillable rating of 9.5 out of 10. at 3 weeks from grain to glass, it is a worthy brew.

7 # pilsner
1 #caramunich
2 #biscuit

1/2 oz n brewer for 60
1/2 oz n brewer for 45
1/2 oz n brewer for 30
1/2 oz n brewer for 15

german kolsch yeast

ferment at 62 for 3 weeks

drink EXCESSIVELY

__________________
it's not the blood you've spilled that gets you what you want, its the blood you share. friends, family, community: these are the most valuable things a man can have.

Primary-
Lagering-
Primary-
secondary-
secondary-
on tap- lemongrass kolsch
on tap- stout
on tap- small mead
bottle-sweet mead
bottle-
blackwaterbrewer is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2010, 12:51 AM   #2
bandt9299
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Location: Hubbardston, MA
Posts: 264
Liked 4 Times on 4 Posts
Likes Given: 2

Default

When I first started brewing I tried everything under the sun to make an Oktoberfest ale and they never came close, its my favorite style and I tried every recipe on this board, but no luck. So good for you, I would love to hear how it is in a few months. Good Luck

__________________
bandt9299 is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2010, 11:02 PM   #3
merculite
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2007
Location: Chico, CA
Posts: 13
Default Oktoberfest

I've had success with this recipe:

-----------------------------------------------------------------------
Batch Size: 5.00 gal
Boil Size: 6.42 gal
Estimated OG: 1.061 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Munich Malt (9.0 SRM) Grain 42.55 %
5.00 lb Vienna Malt (3.5 SRM) Grain 42.55 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 8.51 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.13 %
1.00 oz Hallertauer 2008 [4.70 %] (60 min) Hops 16.1 IBU
1.00 oz Hallertauer 2008 [4.70 %] (10 min) Hops 5.9 IBU
0.25 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
0.50 lb Turbinado (10.0 SRM) Sugar 4.26 %
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.25 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.06 qt of water at 165.9 F 154.0 F

__________________
merculite is offline
 
Reply With Quote Quick reply to this message
Old 04-17-2010, 11:13 PM   #4
Dougan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Stevens Point, WI
Posts: 454
Liked 1 Times on 1 Posts

Default

2 pounds of biscuit malt?

__________________

"Traffic. If only it were as light as your beer" - Miller MGD 64 truck. A thought I have every day while driving in heavy traffic, downing light beers.

Search Recipes by Ingredients | Check out my brewing recipes!

Primary: Lagunitas IPA Clone
Kegged: German Pilsner, Clydesdale (Spotted Cow Clone)

Dougan is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2010, 04:58 AM   #5
tom777
HBT_LIFETIMESUPPORTER.png
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2008
Location: South Dakota
Posts: 306
Liked 3 Times on 3 Posts

Default

I used k-97 with the NB Octorberfest extract kit and was happy with that... given that I can't lager....

__________________
tom777 is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2010, 05:57 AM   #6
Dougan
Feedback Score: 0 reviews
Recipes 
 
Join Date: Aug 2008
Location: Stevens Point, WI
Posts: 454
Liked 1 Times on 1 Posts

Default

Out of curiosity, why do people like Kolsch yeast so much for Ale-version Oktoberfest beers?

I brewed Edwort's Oktoberfest with the Wyeast Kolsch and fermented it pretty cool. It turned out to taste very good, one of my better batches. But it did not taste anywhere near a lager taste. It really felt like your standard 1056/US-05 type chico yeasts would have done a much better job at providing a clean "lager" taste. I find that the Kolsch yeast imparts a slightly creamy/buttery flavor. I use Kolsch yeast a lot because I like this flavor, but I don't find it to be something that would be appropriate in a clean, lager beer.

It may just be my preference vs. other peoples' preference, which is fine-- but if you want my opinion, it's that the Kolsch yeast strains are not as effective as a 1056 type strain when imitating lagers (Pacman is my favorite because I can ferment at 57 degrees just fine).

__________________

"Traffic. If only it were as light as your beer" - Miller MGD 64 truck. A thought I have every day while driving in heavy traffic, downing light beers.

Search Recipes by Ingredients | Check out my brewing recipes!

Primary: Lagunitas IPA Clone
Kegged: German Pilsner, Clydesdale (Spotted Cow Clone)

Dougan is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2010, 05:00 PM   #7
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 23 Times on 21 Posts

Default

Quote:
Originally Posted by Dougan View Post
Out of curiosity, why do people like Kolsch yeast so much for Ale-version Oktoberfest beers?

I brewed Edwort's Oktoberfest with the Wyeast Kolsch and fermented it pretty cool. It turned out to taste very good, one of my better batches. But it did not taste anywhere near a lager taste. It really felt like your standard 1056/US-05 type chico yeasts would have done a much better job at providing a clean "lager" taste. I find that the Kolsch yeast imparts a slightly creamy/buttery flavor. I use Kolsch yeast a lot because I like this flavor, but I don't find it to be something that would be appropriate in a clean, lager beer.

It may just be my preference vs. other peoples' preference, which is fine-- but if you want my opinion, it's that the Kolsch yeast strains are not as effective as a 1056 type strain when imitating lagers (Pacman is my favorite because I can ferment at 57 degrees just fine).
+1, I agree I don't think Kolsh yeast tastes lager like at all. I getty a buttered toast flavor from it, it's not bad, but it's not lager like. I like pacman or nottingham fermented cool for these types of beers. Pacman especially, it seems to attenuate just a little better than notty..but they are close.
__________________
permo is offline
 
Reply With Quote Quick reply to this message
Old 04-19-2010, 11:00 PM   #8
bandt9299
Feedback Score: 0 reviews
Recipes 
 
Join Date: Feb 2005
Location: Hubbardston, MA
Posts: 264
Liked 4 Times on 4 Posts
Likes Given: 2

Default

You guys are right, to get a lager you need lager yeast and lager temps, but what combination of malt and hops get you closest with ale yeast. I think thats the discussion, I have tried 10 + recipes using ale yeast and hated every one of them.

__________________
bandt9299 is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2010, 12:56 AM   #9
Freezeblade
Feedback Score: 0 reviews
Recipes 
 
Join Date: May 2008
Location: Oakland, California
Posts: 1,415
Liked 22 Times on 13 Posts

Default

I think that the "buttered" flavor would actually be the yeast throwing out a bit of diacetyl, which you can be remedied by bringing the fermenting beer up in temp for a rest at normal ale temps, just like you would for a lager.

__________________
Primary:Russian River Redemption clone, Kelly's Melomel, Graham's English Cider 22-23
Clearing:Apple Wine
Aging:Public House Dry Stout, Procrastination Porter, Mr. Brown Ale, Westvleteren 12 Clone, Mead, Duvel Clone, Graham's English Cider 6-21, Belgian Draak Strong Ale, Fig Melomel, Acerglyn, Restorative Tonic Metheglyn
Freezeblade is offline
 
Reply With Quote Quick reply to this message
Old 04-20-2010, 03:56 AM   #10
permo
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2009
Location: North Dakota
Posts: 2,711
Liked 23 Times on 21 Posts

Default

Quote:
Originally Posted by Freezeblade View Post
I think that the "buttered" flavor would actually be the yeast throwing out a bit of diacetyl, which you can be remedied by bringing the fermenting beer up in temp for a rest at normal ale temps, just like you would for a lager.
I know that wasn't the case with my kolch beers, fermented at 62 for the first week and raised it to 68 for 3 days before cold crashing. Regardless, very controlled, extended, cool fermentations are what helps lagers get their trademark clean flavors. As far as I am concerned, nottingham and pacman will get you closer then a kolsch or german ale yeast.
__________________
permo is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Something akin to Great Lakes "Burning River" bmckee56 Recipes/Ingredients 13 11-25-2009 12:48 AM
Great deal on "B" grade Cornies... noblesquirrel Equipment/Sanitation 8 11-22-2009 08:40 PM
I'm looking for a Great divide "St. Bridget’s Porter" Clone Rad-Rabbit Recipes/Ingredients 7 12-30-2008 08:38 AM
Does kolsch mean "messy" in German? McCall St. Brewer All Grain & Partial Mash Brewing 5 06-23-2008 05:09 PM
Great article on the "Dark Side" of Light Beer piperkeith General Beer Discussion 1 08-18-2007 01:32 AM



Newest Threads

LATEST SPONSOR DEALS