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Old 08-03-2006, 12:50 PM   #1
uwmgdman
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Default Oktoberfest Style Ale Recipe

Oktoberfest Style Ale

I wanted an Oktoberfest, but lack lagering facilities, so here it goes.

Brewer: Justin Sieglaff Email: -
Beer: Oktoberfest Style Ale Style: Märzen/Oktoberfest
Type: Partial mash Size: 5.25 gallons
Color: 22 HCU (~13 SRM)
Bitterness: 29 IBU
OG: 1.057 FG: 1.014
Alcohol: 5.6% v/v (4.4% w/w)

Water: Tap

Grain: 1 lb. American 2-row
1 lb. German Vienna
3 lb. German Munich
1 lb. CaraMunich
Mash: 55% efficiency

Partial mash:
1)Brought 6 quarts of water to 168F and placed 6lbs of grains into very large grain bag and placed into 3 gallon stainless pot. Stirred grain very well until completely wetted.
2)Temp was ~156F, added 2 cups cool tap water, temp now 153F
3)Placed lid on pot, put pot into 175F oven that was turned off
4)Removed after 1 hour, temp 150F.
5)Put grain bag with grain in 7 qt colander on top of 4 gallon brew pot and slowly laddled wort into grain and let strain into brew pot.
6)Repeated with 6/7 qts of 168F sparge water.
7)Brough boil volume up to 3.5 gallons

Boil: 60 minutes SG 1.086 3.5 gallons
3 lb. Light dry malt extract
1 lb. Amber dry malt extract
Began 60 min boil, added bittering hops.
Added extract with 30 mins remanining in boil.
Added 1 tsp Irish Moss at 15 mins remaining.

Hops: 1 oz. Hallertauer (4.6% AA, 60 min.)
1 oz. Tettnanger (4.7% AA, 60 min.)
.5 oz. Hallertauer (4.6% AA, 25 min.)
.5 oz. Hallertauer (aroma)

Yeast: Wyeast 1338 European Ale Smack Pack

Log: Primary: 11 days (took a while for krausen to fall)
Secondary: 13 days

Carbonation: 3/4 cup corn sugar

Tasting: Tasted the beer at bottling, it was amazing. The best beer by far I've ever had at this point. I really think this will be amazing when carbed and ready to drink. The beer is brilliantly clear, a beautiful copper color with good malt taste and aroma. Hops seem to balance well.

Let me know if anyone decides to try it out!

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Old 08-03-2006, 03:57 PM   #2
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Mmmm, tasty! You live close to me (Burlington here), but to far away for a swap w/ my O'fest Ale. Mine is still in secondary and fermenting away STILL. Boil day was July 14th.

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Old 08-03-2006, 04:12 PM   #3
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I've got an Oktoberfest cold fermenting at the moment. Can't wait to sample it. I went for the Hallertau&Tett combo like yourself.

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Old 08-03-2006, 04:18 PM   #4
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Why would this be called an Oktoberfest Ale (technically no such thing) when it's much closer to being an Altbier?

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Old 08-03-2006, 04:26 PM   #5
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Quote:
Originally Posted by Mikey
Why would this be called an Oktoberfest Ale (technically no such thing) when it's much closer to being an Altbier?
Uh...

Quote:
I wanted an Oktoberfest, but lack lagering facilities, so here it goes.
Question answered, right?

Looking at his grainbill (lots of munich, caramunich) and hopping schedule, it looks like an Oktoberfest to me in every way excpet the yeast strain and fermentation. I don't know the specifics of a typical alt well enough to do a detailed comparison, though. Aren't alts typically a little less rich and malty than Marzens?
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Old 08-03-2006, 04:29 PM   #6
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Quote:
Originally Posted by Mikey
Why would this be called an Oktoberfest Ale (technically no such thing) when it's much closer to being an Altbier?
Thanks cweston....you pretty much summed it up.

My only other response would be, that is why we homebrew, we can make any style with any wrinkle we want or make even make one up. If I had lagering facilities I would have done the recipe the same, only used a lager yeast and had a lager yeast fermentation schedule.
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Old 08-03-2006, 04:33 PM   #7
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I'm scratching my head. If I'm brewing a lager O'fest recipe but use ale yeast it's no longer an O'fest but an Alt?

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Old 08-03-2006, 04:47 PM   #8
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Quote:
Originally Posted by Exo
I'm scratching my head. If I'm brewing a lager O'fest recipe but use ale yeast it's no longer an O'fest but an Alt?

I would argue no, an alt is different than an Oktoberfest. Yes a true Oktoberfest is a lager, brewed with lager yeast and lagered for an extended period. But taking an Oktoberfest recipe and using an appropiate (malty) ale yeast doesn't make it an alt. If anything we've created a new style, an Oktoberfest Style Ale or something of that effect.

I don't have Designing Great Beers with me at work, but I know they are listed in seperate categories in that book, and I feel that is a good source. While I'm sure there are similarities between the two, I think there is nothing wrong with an 'Oktoberfest Ale' or 'Oktoberfest Style Ale' since the grain bill and hopping schedule are closer to 'true Oktoberfests' than an alt.

Just my $0.02
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Old 08-03-2006, 04:52 PM   #9
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OK, I stand partially corrected...

Looking at the BJCP style guidelines, it appears that Alts and Marzens do in fact have similar grainbills. But Alts tend to have higher IBUs and more hops flavor/aroma. And of course the yeast and fermentation are different.

Typical IBUs for Dusseldorf Altbier (40-60) are double those for typical Oktoberfest/Marzen (20-30).

http://www.mv.com/ipusers/slack/bjcp/styleguide08.html

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Old 08-03-2006, 04:54 PM   #10
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Definately spilting hairs over a name, the bottom line is both are damn tasty beers.

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