Festbier Can't Lager Oktoberfest

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uwmgdman

Well-Known Member
Joined
Feb 23, 2006
Messages
687
Reaction score
1
Location
Oregon, WI
Recipe Type
Partial Mash
Yeast
Wyeast 1338 Smackpack
Yeast Starter
If you want
Batch Size (Gallons)
5.25
Original Gravity
1.057
Final Gravity
1.016
Boiling Time (Minutes)
60
IBU
30
Color
13 SRM
Primary Fermentation (# of Days & Temp)
10 days 68F
Secondary Fermentation (# of Days & Temp)
14 days 68F
Grain for Partial Mash:
1 lb Two-Row 2L
1 lb German Vienna 3L
3 lb German Munich 8L
1 lb German CaraMunich 55L

Mash at: 153F
Sparge with: 168F

Extract to add with 20 mins remaining in boil:
3 lb Extra Light DME
1lb Amber DME

Hops:
1oz Hallertau 4.6% AA 60 min: 13.2 IBU
1oz Tettnanger 4.7AA 60 min: 13.5 IBU
0.5 oz Hallertau 4.6% AA 25 min: 3.8 IBU
0.5oz Halleratau 4.6% AA Flamout: 0.0 IBU

Irish Moss: 1 tsp 15 min

Prime with 3/4 cup corn sugar and bottle.

Boil Volume for me was about 3.7 gallons, reduce hopping schedule if doing a full boil. Also this is on the very high end of bittering according to style guidelines, so if you're concerned about that, turn it down a little bit.

I used an ale yeast because I don't have lagering capabilities. The beer turned out very well. I will be making this again two times in the next couple of months.
 
Have had the brew fermenting for 21 days and will bottle it on Monday. Question: How long should it mature in the bottle?
Thanks!!
 
how bitter it was? I am still discovering the styles of beer, but I'm trying to do something like Hacker Pschorr year 1417, a kellerbier, sometimes referred to as an Oktoberfest.
Any resemblance?
thank you
 
a little beer snob trivia:

Oktoberfest is a festival. (in September)

Marzen is the beer that is brewed in march and stored cold until September.
 
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