*Ss Brewing Technologies Giveaway - Enter Now!*

Home Brew Forums > Home Brewing Beer > Extract Brewing > Oktobersomething--what would you call this and what do you think?
Reply
 
LinkBack Thread Tools
Old 08-27-2013, 03:35 AM   #1
wordsmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Katy, Texas
Posts: 33
Liked 6 Times on 3 Posts
Likes Given: 2

Default Oktobersomething--what would you call this and what do you think?

I have two goals with this next brew 1) to make something like an Oktoberfest and 2) to use some ingredients I already have, which I recognize will take it somewhat away from true Oktoberfest style. I like it a bit hoppier than style too, so there's that. Here goes:

6.6lbs Munich LME
2.2lbs light DME

For mini mash:
8oz Crystal 120 (I already have this)
8oz Vienna (have this too)

1oz Tettnang at 60
1oz Hallertau at 30
1oz Hallertau at 5

I have some US-05 that I'm very comfortable with, but am interested in trying Saflager 34/70 for what would be my first lager after 20ish brews. I'm undecided on the yeast.

Any suggestions, corrections, additions, subtractions, etc.? The only things I'm stuck on are the mini-mash/steeping grains and the desire to make something similar to an Oktoberfest. I don't really care if it's accurate to style or not, as long as it's good.

__________________
wordsmith is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 04:46 PM   #2
Pie_Man
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
Pie_Man's Avatar
Recipes 
 
Join Date: Aug 2011
Location: Gainesville, FL
Posts: 1,344
Liked 133 Times on 125 Posts
Likes Given: 13

Default

What's the estimated gravity and the IBUs?

Personally, I don't think you have a bad recipe, but I would replace the Crystal 120 with Munich malt. Dark fruit flavors from the Crystal 120 are considered a flaw in Oktoberfests. I know you're not too concerned with style, but I think you'll better accomplish your goals of an Oktoberfest with the Munich. Munich will add the classic bready/toasty flavor found in Oktobers and lend itself to a smoother, less sweet, German lager.

As for the yeast, I like the White Labs German Bock Lager strain (WLP833). If you have the ability to keep fermentation around 50F, I would recommend a lager strain.

__________________
Pie_Man is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 04:52 PM   #3
jdauria
HBT_SUPPORTER.png
Feedback Score: 0 reviews
 
jdauria's Avatar
Recipes 
 
Join Date: Sep 2010
Location: Braintree, Massachusetts
Posts: 477
Liked 29 Times on 27 Posts
Likes Given: 17

Default

As to what to call it, since it's not true to style and it appears you will using ale yeast, thus not a true lager, how about Mocktoberfest?

__________________

Member of the Metro South Homebrew League (Mash-Holes) - Weymouth, MA

Primary - Empty
Secondary - Pumpkin Ale
Kegged - Amber Waves of Grain
Bottled - California Common (2nd place, 2014 OSHC).

jdauria is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 04:54 PM   #4
invivoSaccharomyces
Feedback Score: 0 reviews
Recipes 
 
Join Date: Mar 2013
Location: Madison, WI
Posts: 91
Liked 17 Times on 14 Posts
Likes Given: 31

Default

If you're starting a lager now, maybe you ought to call it a Novemberfest

__________________
invivoSaccharomyces is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 04:54 PM   #5
TyTanium
Feedback Score: 0 reviews
Recipes 
 
Join Date: Nov 2011
Posts: 3,949
Liked 549 Times on 387 Posts
Likes Given: 418

Default

Stick with Oktobersomething. I like it.

__________________
TyTanium is offline
 
Reply With Quote Quick reply to this message
Old 08-27-2013, 07:04 PM   #6
wordsmith
Feedback Score: 0 reviews
Recipes 
 
Join Date: Sep 2012
Location: Katy, Texas
Posts: 33
Liked 6 Times on 3 Posts
Likes Given: 2

Default

Quote:
Originally Posted by invivoSaccharomyces View Post
If you're starting a lager now, maybe you ought to call it a Novemberfest
This is a good point. Ale yeast it is. I think I can lager without much trouble, but I'll try it on something else.

The real reason I'm stuck with the 120L is that it's already mixed with the Vienna. It's leftovers from a killer IPA that I intended to use to make another killer IPA. Maybe I'm being too cheap.
__________________
wordsmith 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
anyone call BS on this? GrogNerd Brew Science 19 08-13-2013 11:32 PM
What to call it? sieglere General Beer Discussion 2 11-14-2012 09:28 PM
dam on call crash1292 General Beer Discussion 16 05-24-2011 09:23 PM
What do you call this? Northcalais40 All Grain & Partial Mash Brewing 8 02-20-2011 02:29 AM
anyone know what to call this? cheezydemon Recipes/Ingredients 12 06-14-2007 01:28 AM