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Old 07-15-2006, 09:10 AM   #11
homebrewer_99
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Originally Posted by ScottT
Do I understand that you did an Octoberfest beer without lagering? I too am very interested in the recipe and notes on fermentation temps and times. Thanks in advance.
That's what drew me to the recipe also...ale, not lagered.

I have a batch of lagered O'fest I made during the winter (it's been in the fridge a month or so already), but I won't touch it until September.


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Old 07-15-2006, 09:39 AM   #12
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Well, I'll give my Oktoberfest Ale recipe I hashed out today in excruciating detail. Not "my" recipe. And After this batch I made a batch of Winter Ale...and of course I was drinking brew throughout both batches so here it goes:

SG: 1.063
Grav upon secondary rack: 1.022

5gal. Artesian Water (yea out of the ground, not the tap) in a 6gal pot. 2gal boiling in separate pot for top-off

1/4# Caravienne
1/4# Caramunich
1/4# 60L
1/4# Carapils
dash of chocolate malts

Dunked in w/ steeping bag at room temp water and brought to 150degrees. Held at 150degrees for 20minutes, dunking the bag occasionally, never squeezing.

Brought to 160degrees or so and the grains removed and saved for a buddy's livestock.

Temp. brought up to 210 degrees and removed from heat. Allowed to rest for about 5min due to a thick bottomed pot.

9# Light Extract added and stirred for 10 or so minutes.

Brought to a boil. 60min total boil. Hot-break at 44min.

At 50min added 1oz Northern Brewer hop pellets for bittering
At 10min added 1oz Spalt hop pellets for flavor
At 0min added 1oz Tettnang hop pellets for aroma, steeping for 5min

30ft of copper tubing for a wort chiller with a nice cold-break.

Starting Gravity was= 1.063 (which I hope is close)

Hours prior to this I smacked my Wyeast pack of 1007 German Ale Yeast. Pitched the yeast at 75degrees.

Immediately placed a blow-off tube on, expecting some vigourous blow-off. Other end about 1/2" under water to keep a seal.

Significant signs of fermentation at 4hrs...she's bubbling away.

I've never made this before, but expect that it's going to be good! I don't have lagering equipment...but hope to by this late winter to do a "proper" Oktoberfest.

EDIT:

Since brewing this beer I've placed the carboy in a water-bath and put a black/wet t-shirt around it. Temps have been steady at 62deg which is supposedly perfect for this yeast.

The blow-off was indeed vigorous for almost two days.

I racked at 12 days and the yeast was still very top-heavy w/ no signs of falling. Secondary rack gravity was 1.022. The taste was just delicious for this young of a beer. The gravity tube was drank right on down.

1 day after a secondary rack and it's still bubbling away and a very happy beer with another top-heavy yeast starting up.

I plan on 2-3wks in secondary followed by a fairly lengthy bottle-conditioning at a lower temp...55deg or so.



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Old 07-15-2006, 05:19 PM   #13
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Sounds awesome. I reckon the German Ale Yeast was the key for that one.

I'm brewing an Oktoberfest lager with my salvaged fridge in a few days hopefully. 1.063 is perfect for an Oktoberfest BTW.

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Old 07-15-2006, 09:35 PM   #14
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Hey thanks. Also forgot to add that a dash of chocolate malts was in there as well during the steep. Some nice color from this recipe, that's for sure.

<12hrs and she's really blowing off good.

As for the German Ale yeast, it prefers some colder temps...and supposedly does well as far down as 55deg? My ale temp is 66deg. Think I'll try to get this batches temp down a bit.

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Wasp Bitten IPA (a Walker-San clone);Cheesefood's Caramel Creme; Wee Heavy Scottish Ale;
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But honey, how else am I going to get enough bottles for my next batch? *burp*...*fart*
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