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smittygouv30 · 07-30-2012, 05:11 PM

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

johnp · 07-30-2012, 05:58 PM

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.

dcp27 · 07-30-2012, 06:06 PM

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

smittygouv30 · 07-31-2012, 02:02 AM

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.

**Xpertskir** · 07-31-2012, 02:35 AM

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/article/indices/45-mashing/541-decoction-mashing-techniques

bratrules · 07-31-2012, 03:11 AM

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.

smittygouv30 · 07-31-2012, 11:14 AM

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.

SpeedYellow · 07-31-2012, 01:20 PM

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.

ntalkers · 07-31-2012, 02:38 PM

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.