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Home Brew Forums > Home Brewing Beer > Recipes/Ingredients > It's Summer. Oktoberfest time?
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Old 06-26-2007, 07:34 PM   #1
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Default It's Summer. Oktoberfest time?

My lagerator only really has a 1-carboy capacity. Right now I've got a bock in there (brewed on 4/8), but I think I'll bottle it soon. Anyway, I've never done an oktoberfest before (didn't start brewing till last july, and didn't get a lagerator till this year), so I'm not positive on when I need to brew it so that it's ready by the end of Sept.

I also think we should try to nail down a definitive recipe.

So what are your plans? Do you have a tried and true Fest recipe? When do you plan on brewing it?

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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
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Old 06-26-2007, 07:38 PM   #2
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An Oktoberfestbier is brewed in MARCH (pssst...July starts next week).

It's a Märzen (mare-tzen) style. März is March in German.

The best you can do now to come close is a malty Irish Ale. (only you will know...OK, the rest of us here also...)

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Old 06-26-2007, 07:41 PM   #3
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Dang. Oh well. Guess I'll have to just drink my bock. Sorry, I don't know no German. I know I've read that before in my research, but I just forgot.

So, what I don't know is what the 6-month lagering process does, as opposed to the normal 2-3 month period.

I'm not that worried about it. I have enough beer otherwise. Next year, then.

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MOSS HOLLOW BREWING CO.
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.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-26-2007, 07:49 PM   #4
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Just clarity and melding of flavors.

If you have the means to lager at 33F then I would still give it a try. No one (except us) knows what you've done.

Besides, do you have any friends who have been to the O-fest that would know the difference?

I've been to the O'fest at least a dozen times...so I would...maybe...I'd just show up for the brew!

I used to live only 40 miles from Munich. I went to one O'fest, 1975 - 4X (after work), '76 (about 3X), '77 (4x), '78 (2), '01 (1x), '02 (3X), and '03 (2X)...these are approximate number of times.

I was living back in Germany in '99 and '00 and would have gone but I was in Kosovo.

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Old 06-26-2007, 07:51 PM   #5
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Yeah, my lagerator is a new chest freezer, so it can go pretty low. Maybe I'll try it out...but I might just wait till next year. Anyone have a good recipe?

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MOSS HOLLOW BREWING CO.
Aristocratic Ales, Lascivious Lagers


.planned:
•Scottish 80/- •Sweet Stout •Roggenbier
.primary | bright:
98: Moss Hollow Soured '09 72: Oude Kriek 99: B-Weisse 102: Brett'd BDSA 104: Feat of Strength Helles Bock 105: Merkin Brown
.on tap | kegged:
XX: Moss Hollow Springs Sparkling Water 95: Gott Mit Uns German Pils 91b: Brown Willie's Oaked Abbey Ale 103: Merkin Stout
98: Yorkshire Special 100: Maple Porter 89: Cidre Saison 101: Steffiweizen '09 (#3)
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Old 06-26-2007, 07:51 PM   #6
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I'm going to do somewhat of a faux Oktoberfest.
Maris Otter 81%
Aromatic 16%
Carapils 3%

Using SafAle US56, but will start fermentation around 62 F, then let rise for last 2 days for a diacetyl rest.

Not true to style, but wanted something similar to O-fest.

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Old 06-26-2007, 07:51 PM   #7
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I did brew mine in March, out of convenience bottled it last night. I am guessing it is not going to make that much of a difference in the tail end of conditioning...but I could be wrong, time will tell. The sample tasted great though. A far cry from when it went into the secondary that's for sure

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Old 06-26-2007, 07:52 PM   #8
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Mummm Marzen the only reason I want a lagering fridge. Im thinking of trying to brew one up with a clean fermenting Ale yeast and see what the product is.

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Old 06-26-2007, 08:05 PM   #9
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Also, Bockzeit (Bock time) usually starts in October, but it is also in May, hence Maibock (pronounced MY-bock), or May Bock.

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Old 06-26-2007, 08:38 PM   #10
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My Octoberfest is in primary, so I'm definitely late to the party, too. Still, I thought I'd give it a try. I used the recipe that's in John Palmer's book, and I'll probably shorten the lagering time a bit.

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