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Old 06-02-2011, 01:24 AM   #1
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Default Oktoberfest w/ Kolsch Yeast?

Hows this 10 gal PM sound? I was planning on using a yeast cake from a Dunkel I just did. Want to test this Kolsch yeast as much as possible.


Oktoberfest
Brew Type: Partial Mash
Date: 5/21/2011
Style: Oktoberfest/Marzen
Brewer: Kevin
Batch Size: 10.00 gal Assistant Brewer:
Boil Volume: 12.55 gal
Boil Time: 60 min
Brewhouse Efficiency: 70.00 %
Equipment: Brew Pot (15 Gal) and Igloo/Gott Cooler (5 Gal)
Actual Efficiency:
Taste Rating (50 possible points): 35.0

Ingredients Amount Item Type % or IBU
6.00 lb Light Dry Extract (8.0 SRM) Dry Extract 34.29 %
4.00 lb Munich Malt - 20L (20.0 SRM) Grain 22.86 %
4.00 lb Vienna Malt (3.5 SRM) Grain 22.86 %
2.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 11.43 %
1.00 lb Caravienne Malt (22.0 SRM) Grain 5.71 %
0.50 lb Caramunich Malt (56.0 SRM) Grain 2.86 %
2.0 oz Hallertauer Hersbrucker [4.00 %] (60 min) Hops 14.7 IBU
1.0 oz Hallertauer Hersbrucker [4.00 %] (30 min) Hops 5.7 IBU
1.0 oz Hallertauer Hersbrucker [4.00 %] (15 min) Hops 3.7 IBU
0 Pkgs Kolsch Yeast (Wyeast Labs #2565) [Starter 125 ml] Yeast-Ale

Beer Profile Estimated Original Gravity: 1.055 SG (1.050-1.057 SG) Measured Original Gravity:
Estimated Final Gravity: 1.013 SG (1.012-1.016 SG) Measured Final Gravity:
Estimated Color: 11.5 SRM (7.0-14.0 SRM) Color [Color]
Bitterness: 22.9 IBU (20.0-28.0 IBU) Alpha Acid Units: 16.8 AAU
Estimated Alcohol by Volume: 5.42 % (4.80-5.70 %) Actual Alcohol by Volume: 7.97 %
Actual Calories: 318 cal/pint


Mash Profile Name: Single Infusion, Full Body Mash Tun Weight: 6.00 lb
Mash Grain Weight: 11.50 lb Mash PH: 5.4 PH
Grain Temperature: 72.0 F Sparge Temperature: 168.0 F
Sparge Water: 9.70 gal Adjust Temp for Equipment: TRUE

Name Description Step Temp Step Time
Mash In Add 14.38 qt of water at 175.7 F 158.0 F 45 min
Mash Out Add 5.75 qt of water at 198.1 F 168.0 F 10 min


Mash Notes
Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage Carbonation Type: Corn Sugar Carbonation Volumes: 2.4 (2.5-2.8 vols)
Estimated Priming Weight: 7.6 oz Temperature at Bottling: 60.0 F
Primer Used: - Age for: 4.0 Weeks

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Old 06-02-2011, 06:22 PM   #2
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I think the Kolsch yeast would do just fine. On my Oktoberfest I didn't have a 30 min addition of hops, just bittering and a 5 min addition. Just out of curiosity why do you have both Caravienne and the Caramunich?

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Old 06-02-2011, 06:29 PM   #3
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WY2565 has a real distinctive flavor I don't find appropriate for anything but kolsch.

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Old 06-02-2011, 07:51 PM   #4
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Quote:
Originally Posted by smakudwn View Post
I think the Kolsch yeast would do just fine. On my Oktoberfest I didn't have a 30 min addition of hops, just bittering and a 5 min addition. Just out of curiosity why do you have both Caravienne and the Caramunich?
Hmm good question. I think it was to get a bit more color. Do you think one would do better than the other?

Yeah I have been reading that lots of people will not use 30 minute additions. I may move some or all of that to the bittering addition.
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Old 06-02-2011, 08:05 PM   #5
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Personally I would just use one or the other. Mine has just caramunich.

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Old 06-02-2011, 08:12 PM   #6
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WY2565 does have a distinct flavor but I recently split a 10 gallon batch of Berliner Weisse. 5 gallons was fermented with 2565 and 5 gallons was fermented with 1007 (german ale). A side by side comparison of the two revealed to me that the kolsch yeast didn't leave any lasting flavors. Now this was a berliner weisse with lactobacillus in it so there are a lot of other characteristics in the beer. If you were to use kolsch yeast in an oktoberfest it may make it's presence known but I know a few members in my brew club that have used kolsch for oktoberfests, and altbiers, and they were all pleased with the end result.

Edit: for what it's worth, wyeast does not recommend Kolsch yeast for Oktoberfest style beers, but that could simply be because it isn't a lager yeast.

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Old 06-02-2011, 09:16 PM   #7
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Yeah, the bugs in a Berliner weisse will wipe out any difference. WY2565 has a phenolic wineyness to it that I certainly wouldn't want anywhere near an Ofest.

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Old 06-03-2011, 01:45 AM   #8
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Well maybe I will split this batch to see how the 2565 does compared to another ale yeast, since I dont have the capabilities to lager yet. What yeast should I try? I'd prefer to use dry since I have been trying to keep my total batch costs down as much as possible. Would S04 do better than Notty?

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Old 06-03-2011, 02:59 PM   #9
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Quote:
Originally Posted by kpr121 View Post
Well maybe I will split this batch to see how the 2565 does compared to another ale yeast, since I dont have the capabilities to lager yet. What yeast should I try? I'd prefer to use dry since I have been trying to keep my total batch costs down as much as possible. Would S04 do better than Notty?
Neither one of those will make a credible Ofest. If you want to use dry yeast, go for US-05.
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Old 06-03-2011, 03:20 PM   #10
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That kolsch strain is one of my favorites for a lot of styles. Dump the o fest on the yeast cake and see how it goes. While you may get a grape/white wine fruitiness...that strain tends to leave a crispness which will go well in an O fest. Ferment on the bottom of it's temperature scale.

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