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Old 05-17-2013, 01:38 AM   #1
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Default Anyone prefer German bock 833 to octoberfest?

Yes its that time of year...Octoberfest time!!!! Anyone prefer 833 to 820? Thoughts?

Edif: haha i wrote germin instead of german in the title...yooper helpppp!!!!!



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Old 05-17-2013, 04:15 AM   #2
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I prefer wlp833 to most other malt forward lager strains, it's fast, doesn't throw lots of sulfur and generally has very little diacetyl. It's also fairly clean all the way up to 55 F.



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Old 05-17-2013, 10:55 AM   #3
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Do you brew oktoberfest with it? If so what temps do you use for this strain? Recipe?

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Old 05-17-2013, 11:38 AM   #4
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I love 833, the Ayinger strain is my go to lager yeast. I always ferment at 50, let it ramp to60 for a couple days for a d-rest and then ramp down to 40 for lagering. I am going to make a new school Oktoberfest, the kind served today, using this yeast.

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Old 05-17-2013, 08:25 PM   #5
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Quote:
Originally Posted by oneandahalfshepherds View Post
Do you brew oktoberfest with it? If so what temps do you use for this strain? Recipe?
I usually pitch at 45F and let free rise to 50F, wait until fermentation slows and then do a probably pointless diacetyl rest for 2-3 days. Cold crash for 2-3 more days just above freezing and then keg.

As far as recipe, are you looking for a traditional oktoberfest beer or something that is more like what they currently serve in Munich?
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Old 05-17-2013, 08:27 PM   #6
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Quote:
Originally Posted by CreekBrewery View Post
I love 833, the Ayinger strain is my go to lager yeast. I always ferment at 50, let it ramp to60 for a couple days for a d-rest and then ramp down to 40 for lagering. I am going to make a new school Oktoberfest, the kind served today, using this yeast.
I am deciding on what recipe to use to for my first Octoberfest and lager for that matter. Care to elaborate on your recipe for a newer style Fest beer?
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Old 05-17-2013, 08:28 PM   #7
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Quote:
Originally Posted by rockfish42 View Post
As far as recipe, are you looking for a traditional oktoberfest beer or something that is more like what they currently serve in Munich?
Do you have a recipe you can share for both styles?
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Old 05-17-2013, 10:38 PM   #8
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Thats what i am talking about: both!

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Old 05-17-2013, 10:42 PM   #9
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R2DBrew

Style: Octoberfest/Marzen OG: 1.060
Type: All Grain FG: 1.016
Rating: 0.0 ABV: 5.76 %
Calories: 197 IBU's: 27.30
Efficiency: 70 % Boil Size: 5.83 Gal
Color: 13.3 SRM Batch Size: 5.00 Gal
Preboil OG: 1.057 Boil Time: 60 minutes

Fermentation Steps
Name Days / Temp
Primary 7 days @ 68.0°F
Secondary 14 days @ 72.0°F
Bottle/Keg 14 days @ 74.0°F

Grains & Adjuncts
Amount Percentage Name Time Gravity
4.00 lbs 30.77 % Vienna Malt 60 mins 1.036
1.00 lbs 7.69 % Caramunich Malt 60 mins 1.033
3.00 lbs 23.08 % Pilsner (2 Row) Ger 60 mins 1.037
5.00 lbs 38.46 % Munich Malt 60 mins 1.037

Hops
Amount IBU's Name Time AA %
1.75 ozs 27.30 Hallertauer 60 mins 4.80

Yeasts
Amount Name Laboratory / ID
1.00 pkg German Bock Lager White Labs 0833

Additions
Amount Name Time Stage
1.00 each Whirlfloc Tablet 15 mins Boil

Mash Profile
Medium Body Infusion In 60 min @ 154.0°F
Add 17.50 qt water @ 171.0°F

Carbonation
Amount Type Beer Temp CO2 Vols
34.5 psi Force Carbonation 74.0°F 2.70

Notes

www.iBrewMaster.com Version: 2.833



Josh

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Old 05-17-2013, 10:43 PM   #10
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Note my temps are obviously off so ignore



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