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Old 09-29-2006, 03:18 AM   #1
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Default Looking for an ale in the style of an Oktoberfest...

Alright, starting to plan my next brew. We've been drinking a lot of Oktoberfests lately (obviously), and while we're obviously moving out of that season I'd like to make something that's kind of in that style. Malty but balanced, good body, amber/copper/reddish hue, fairly easy to drink. Seems like several of the top-rated Oktoberfests have "buiscuty" as a character trait, maybe a little buiscut malt in the mash?

Thing is, I have no capacity to lager at this time, and I just cannot make building a po'boy lagerator a priority at this time. So, I'm looking for an ale that's kind of in the Märzenbier style, I guess. I know it's not going to be perfectly accurate, that's OK with me, I'm basically looking for a malty, balanced red ale.

Looking to do a partial mash (hopefully, mostly-mash), if someone had either a PM or an AG recipe that I could play around with, that would be awesome.

As always, much obliged for any thoughts you folks might have.

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Old 09-29-2006, 04:57 AM   #2
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I've got AHS's Six-Malt amber ale (partial mash recipe) in my secondary right now. A nice sip out of the primary pretty much nailed what you described. Goes a little something like this:

155F mash for 45 minutes:
2.50Lb 2-row
0.50Lb Victory Malt
0.50Lb Special B
0.25Lb Crystal 40L
0.25Lb Chocolate Malt
0.25LB Carapils

5LB Amber LME, return to boil (should be able to sub 1Lb 2-row in mash for each 1Lb of LME, but may have to compensate for SRM-loss... 60L maybe instead of 40L?)

2oz Willamette at 60min
1oz Fuggles at 5 min

White Labs WLP-013 London Ale Yeast

I also added 1 tsp of Irish Moss at 15 min, which is not on the recipe. The recipe called for an OG of 1.054 but I only ended up at 1.047. I don't think I rinsed my grains well enough But it's still beer so who cares?!!

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Old 09-29-2006, 12:35 PM   #3
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I believe there was an article in one of the big brew magazines last year that suggested O'fest beers tasted a lot like Irish Ales...

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Old 09-29-2006, 01:33 PM   #4
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Quote:
Originally Posted by homebrewer_99
I believe there was an article in one of the big brew magazines last year that suggested O'fest beers tasted a lot like Irish Ales...
Maybe I just haven't had the right Irish Ale, but I don't think of them as quite as malty as an Oktoberfest.

The posted receipe actually looks pretty good. Wondering about subbing out the chocolate malt for a little bit (quarter pound? little less?) black patent, to darken it just a touch, bring it a little bit more to the red side. This beer's mostly for SWMBO, she still tends to drink a lot with her eyes (with darker being preferred).

I haven't used Victory or Special B - what characteristics do they add? Still trying to learn what all the different grains bring to the table...
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That'll do, Pigley. That'll do.
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Old 09-29-2006, 02:10 PM   #5
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Generally I'd say Pils malt, Munich malt & Vienna malt in what ever proportion you want plus some aromatic malt to 'simulate' the decoction maltiness.

I used 60 % Pils, 35% Munich, 5% aromatic, single infusion at 68C.

Then use noble hops like Tettnang or Hersbruker to give a bitterness roughy half your OG (so, 30 IBUs to an OG of say 1.060). Then maybe half an ounce of flavour hops if you want.

Use a clean ale yeast (German Ale) or the california common lager yeast if you're warm fermenting.

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Old 09-29-2006, 02:13 PM   #6
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What is meant by an "aromatic" malt? Like a roasted barley-type malt?

No crystal?

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Old 09-29-2006, 02:14 PM   #7
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take any Octoberfest recipie and substitute a clean ale yeast OR a California common (steam) yeast

GDI I need to type faster, Mysterio beat me to it

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Old 09-29-2006, 02:17 PM   #8
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Hmm, steam-beer yeast, that's a good thought... that makes a lot of sense.

Thanks, guys! I'll mock something up this weekend and post for comments.

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"Brown eye finally recovered after the abuse it endured in Ptown last weekend, but it took almost a full week." - Paulie
"no, he just doesn't speak 'stupid'. i, however, am fluent...." - motobrewer
"... I'll go both ways." - Melana

That'll do, Pigley. That'll do.
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Old 09-29-2006, 02:22 PM   #9
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heres a recipie from my LHBS for an Octoberfest

ALL GRAIN
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-A German Amber Lager, Oktoberfest/Maerzen
Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 11.00
Anticipated OG: 1.055 Plato: 13.67
Anticipated SRM: 11.7
Anticipated IBU: 32.0
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.047 SG 11.70 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
31.8 3.50 lbs. Munich Malt Light Weyermann 75.43 7
45.5 5.00 lbs. Pilsener Weyermann 73.35 2
18.2 2.00 lbs. Munich Malt 20L US-Briess 67.12 20
4.5 0.50 lbs. Crystal Med 60L Pauls 69.19 60
Potential represented as Yield, Coarse Grind As Is.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertau Hersbrucker Pellet 4.75 32.0 50 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Irish Moss Fining 15 Min.(boil)

Yeast
-----
WYeast 2206 Bavarian Lager

EXTRACT VERSION
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-A German Amber Lager, Oktoberfest/Maerzen
Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 9.00
Anticipated OG: 1.060 Plato: 14.83
Anticipated SRM: 13.5
Anticipated IBU: 31.2
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 5.88 Gal
Pre-Boil Gravity: 1.051 SG 12.70 Plato

Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
66.7 6.00 lbs. Liquid Malt Extract-Light 75.74 7
11.1 1.00 lbs. Dry Malt Extract-Amber Muntons 95.22 25
11.1 1.00 lbs. Munich Malt 20L US-Briess 67.12 20
5.6 0.50 lbs. Aromatic Malt (2 Row) Belgium 73.35 19
5.6 0.50 lbs. Crystal Med 60L Pauls 69.19 60
Potential represented as Yield, Coarse Grind As Is.

Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.50 oz. Hallertau Hersbrucker Pellet 4.75 31.2 50 min.

Extras
Amount Name Type Time
--------------------------------------------------------------------------
0.20 Oz Irish Moss Fining 15 Min.(boil)

Yeast
-----
WYeast 2206 Bavarian Lager

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Old 09-29-2006, 02:25 PM   #10
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Quote:
Originally Posted by the_bird
Maybe I just haven't had the right Irish Ale, but I don't think of them as quite as malty as an Oktoberfest.

The posted receipe actually looks pretty good. Wondering about subbing out the chocolate malt for a little bit (quarter pound? little less?) black patent, to darken it just a touch, bring it a little bit more to the red side. This beer's mostly for SWMBO, she still tends to drink a lot with her eyes (with darker being preferred).

I haven't used Victory or Special B - what characteristics do they add? Still trying to learn what all the different grains bring to the table...
The chocolate will darken it. But, if you want to sub in patent, I'd suggest only using 2 oz of it instead of 4. With 4 oz, you probably taste it and it sounds like you just want the red tint of color from it.

I've never used Victory (or at least I don't remember using it), but Special B in small quantities (less than 4 oz) gives a caramel malty taste. If you get too much of it in there, it'll taste kind of like raisins.

-walker
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