Get your HBT Growlers, Shirts and Membership before the Rush!


Home Brew Forums > Home Brewing Beer > All Grain & Partial Mash Brewing > First lager (oktoberfest)- Mash schedule and ferm temp?
Reply
 
LinkBack Thread Tools
Old 07-30-2012, 06:11 PM   #1
smittygouv30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Fayetteville, NC
Posts: 336
Liked 19 Times on 17 Posts
Likes Given: 4

Default First lager (oktoberfest)- Mash schedule and ferm temp?

Hello all,

I'm diving in for my 4th all grain batch and 12th overall batch. All have been ales to date. I've just put together a temperature controlled fermentation chest freezer. I'm intrigued by the thought of making an Oktoberfest and feel i'm ready to take the "lager plunge".

I have 2 questions.
1. What should I use for my Mash schedule (ie should I incorporate a two temperature Mash, or can i just get it to 153 for 60 minutes like my ales)?
2.Fermentation? The recommended fermentation temperature is 50-54 deg, how long should i hold the temperature here? When do I drop the temperature? What temperature should I drop it to? How long should I keep it there?

My recipe:
9lbs german vienna
2.5lbs german 2-row pilsener
1.25lbs german wheat malt
1lb Crystal 40L

2 oz Hallertau hops (1.5 60 min, .5 30 min) 7 gallon boil

Yeast: "X" German Lager WLP835 (recommended temp 50-54 deg)

Thanks for the advice!
Corey

__________________
smittygouv30 is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 06:58 PM   #2
johnp
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jun 2010
Location: SD
Posts: 137
Liked 7 Times on 7 Posts
Likes Given: 10

Default

1. Most modern malts are fully modified and don't necessarily need a rest at lower temps so the sac rest should be fine, but I'm no expert at this.

2. Hold at 50 until 80% attenuated, then raise to 60F for a diacetyl rest until fully attenuated. Then drop a few degrees per day until just above freezing for lagering.

__________________
johnp is offline
 
Reply With Quote Quick reply to this message
Old 07-30-2012, 07:06 PM   #3
dcp27
Feedback Score: 0 reviews
Recipes 
 
Join Date: Jan 2010
Location: Medford, MA
Posts: 4,095
Liked 121 Times on 117 Posts
Likes Given: 3

Default

1) single infusion works fine.

2) like ales it varies. usually like 10-21 days, then brief diacetly rest (1-2days) when its nearing end of fermentation (about 75% complete) before lagering. you can lager from 30-45F and generally like 2-8 weeks (some say 1 week per 2 plato)


not sure if you want advice on the recipe too, but personally I'd ditch the wheat & c40 for munich

__________________
dcp27 is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 03:02 AM   #4
smittygouv30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Fayetteville, NC
Posts: 336
Liked 19 Times on 17 Posts
Likes Given: 4

Default

Thanks to you both for the info. Any recommendations on a mash temperature. I've usually just stuck with 153 deg for my ales. Should I shoot lower or higher for an Oktoberfest or does 153 seem fair?

I'll stick with your recommendations for the lagerering. Thanks for the diacetyl rest tip.

__________________
Hop Rehab Electric Brewery

Keg 1: The Electric S'more Stout
Keg 2: Sorachi Ace Clone
Keg 3: Bourbon Barrel Porter
Keg 4: Two-hearted Ale clone

Primary: Empty
Secondary: Lemongrass Wheat Kolsch
smittygouv30 is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 03:35 AM   #5
Xpertskir
Feedback Score: 6 reviews
Recipes 
 
Join Date: May 2012
Location: Morgantown, Wv
Posts: 2,089
Liked 414 Times on 268 Posts
Likes Given: 21

Default

I was reading today that a decoction is a beneficial step in this style of beer, I have not done this, but it may be something to look into.

http://byo.com/stories/techniques/ar...ing-techniques

__________________
Xpertskir is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 04:11 AM   #6
bratrules
Feedback Score: 0 reviews
Recipes 
 
Join Date: Oct 2010
Location: socal
Posts: 456
Liked 18 Times on 10 Posts
Likes Given: 6

Default

I think 153 is a fine mash temp for that style. But if I were you I would omit the C40. As was mentioned above go with munich malt. Besides 1 pound of crystal is way to much IMO.

__________________

Alcohol may be man's worst enemy, but the bible says love your enemy. - Frank Sinatra

bratrules is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 12:14 PM   #7
smittygouv30
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2011
Location: Fayetteville, NC
Posts: 336
Liked 19 Times on 17 Posts
Likes Given: 4

Default

Thanks again for the pointers. 153 deg it will be. With the C40 I was hoping to pull out a light toffee flavor in the beer. I have no experience with the dark Munich malt. Can the Munich malt do the same?

Is 1 lb of C40 overkill? It's just under 8% of the grain bill.

__________________
Hop Rehab Electric Brewery

Keg 1: The Electric S'more Stout
Keg 2: Sorachi Ace Clone
Keg 3: Bourbon Barrel Porter
Keg 4: Two-hearted Ale clone

Primary: Empty
Secondary: Lemongrass Wheat Kolsch
smittygouv30 is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 02:20 PM   #8
SpeedYellow
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2007
Posts: 1,165
Liked 119 Times on 101 Posts
Likes Given: 24

Default

Most here will recommend against 1lb of crystal. 0 to .25 is better, since the beer need not be too sweet.

Also, the wheat doesn't really fit this style.

And I'd recommend against the later 2 hop additions. They'll just interfere with the finer points of the style.

__________________
SpeedYellow is offline
 
Reply With Quote Quick reply to this message
Old 07-31-2012, 03:38 PM   #9
ntalkers
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2011
Location: Monroe, OH
Posts: 47
Liked 5 Times on 5 Posts
Likes Given: 1

Default

Swap the C40 for caramunich to add sweetness. 1lb is fine.
I'd probably swap the wheat with pilsen or two row since it's not to style.
SRM may be a bit light for the style. If so, you could add a little bit of Dehusked Carafa III to darken it. I like mine in the 10-12 range.

__________________
ntalkers is offline
 
Reply With Quote Quick reply to this message
Reply



Quick Reply
Message:
Options
Thread Tools


Similar Threads
Thread Thread Starter Forum Replies Last Post
Recipe Review: Oktoberfest Lager (my first) Jakeintoledo All Grain & Partial Mash Brewing 11 07-30-2012 12:30 AM
temp controlled mash schedule HELP!!! raef All Grain & Partial Mash Brewing 1 01-07-2012 01:21 AM
Lager temp for a partial mash Kolsch??? BrianTheBrewer All Grain & Partial Mash Brewing 8 12-27-2010 05:52 PM
PM Oktoberfest Lager q. ISLAGI All Grain & Partial Mash Brewing 10 06-29-2009 02:57 AM
Lager fermentation schedule fungusamungas All Grain & Partial Mash Brewing 9 06-21-2007 03:10 AM



Newest Threads

LATEST SPONSOR DEALS