I've only been brewing since January, but have raced through some 10 extract brews and am ready for my first all grain effort. Loving Oktoberfests as I do, but lacking lagering equipment, I'm going to effort on an non-lager Oktoberfest. It was going to be Ale-style, but one of my favorite beers so far was my first, Hank's Hefeweizen from Midwest. A friend of mine called out the yeast contribution and it got me thinking the Danstar Munich Wheat might be a nice yeast for this recipe. A quick forum search didn't reveal much about "wheat" yeasts for non-wheat beers.
6lb American two row
1lb Bavarian Pilsner (last minute sub for CaraVienne)
(mash conditions tbd after more research)
1 oz hallertau 60 min
1 oz hallertau 20 min
1 oz hallertau 1 min
Fermentation will be mid to high 60s.
I'd appreciate a thought or two. Thanks!