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***Yooper*** · 08-30-2007, 12:41 PM

Recipe Type: All Grain
Yeast: Oktoberfest/Marzen
Yeast Starter: Yes- large
Batch Size (Gallons): 5
Original Gravity: 1.054
Final Gravity: 1.014
IBU: 26
Boiling Time (Minutes): 60
Color: 12
Primary Fermentation (# of Days & Temp): 10 at 50 degrees
Additional Fermentation: lagering
Secondary Fermentation (# of Days & Temp): 14 at 55 degrees

8 Pounds Vienna Malt
1 pound munich malt
8 oz crystal 80L
8 oz caramunich malt
1 oz Tettnang (40 minutes)
1 oz Hallertau (30 minutes)

Beta rest at 140 degrees for 30 minutes. Alpha rest at 158 degrees for 30 minutes. Cool wort to 50 degrees and pitch huge starter. Primary until 75% done, then taste for diacetyl. If needed, do a diacetyl rest. If not needed, rack to secondary for 14 days then begin to drop temp gradually until at 35 degrees. Lager for six weeks. Bottle, allow to carb at room temperature and then store at cellar temps.

***Yooper*** · 02-03-2008, 05:59 PM

octoberfest.bsm

this is the Beersmith file!

ApolloSpeed · 03-24-2009, 04:42 PM

did this come out good??

How do you think the taste would be effected if the amount of Munich and Vienna were about the same?

And what about subbing in WLP830? Would it lose some maltyness ?

RCannin · 04-28-2009, 01:49 PM

In your notes you wrote: "Taste is a bit "sour" not infected but sour-ish." Any idea as to where the sournness came from?

**greenbirds** · 05-12-2009, 05:24 AM

Brewed this recipe tonight, subbed half an ounce of Perle for the Hallertau. Pitched a 4L starter of WLP838 (Southern German Lager). According to White Labs it makes a great Marzen/Oktoberfest, so we will see what happens.

**944play** · 05-12-2009, 05:41 AM

Quote:

Originally Posted by greenbirds

Pitched a 4L starter of WLP838 (Southern German Lager). According to White Labs it makes a great Marzen/Oktoberfest, so we will see what happens.

I used 838/2308 (1 pk of each, supposedly the same strain) on a 1.043 Vienna, then a 1.056 (SMaSH) Märzen, and a 1.055 Dortmunder. The Märzen is possibly the BEST BEER I HAVE EVER BREWED. I love this yeast! Very flocculent, really rich mouthfeel, and zero diacetyl.

***Yooper*** · 05-12-2009, 11:41 AM

Quote:

Originally Posted by RCannin

In your notes you wrote: "Taste is a bit "sour" not infected but sour-ish." Any idea as to where the sournness came from?

I just saw the question- sorry! I don't know where that "sour" came from, but it did go away and it came out great! It might have been some effects from the yeast.

I was really happy with that recipe- I will probably make it again for my next Oktoberfest.

LooyvilleLarry · 05-12-2009, 12:22 PM

Quote:

Originally Posted by YooperBrew

Primary until 75% done, then taste for diacetyl..

Roughly how long is this (I've never lagered before)

***Yooper*** · 05-12-2009, 12:48 PM

Maybe a week to 10 days in primary, depending on the fermentation. At 50 degrees, it's a bit slower than ales.

**greenbirds** · 05-13-2009, 08:32 PM

Quote:

Originally Posted by 944play

I used 838/2308 (1 pk of each, supposedly the same strain) on a 1.043 Vienna, then a 1.056 (SMaSH) Märzen, and a 1.055 Dortmunder. The Märzen is possibly the BEST BEER I HAVE EVER BREWED. I love this yeast! Very flocculent, really rich mouthfeel, and zero diacetyl.

Way to get me all excited. Now I have to wait 3+ months til it's ready...