Recipe Type: All Grain Yeast: Safale - 04 Yeast Starter: NOPE Batch Size (Gallons): 11.25 Original Gravity: 1.051 Final Gravity: 1.017 IBU: 20 Boiling Time (Minutes): 90 Color: 12.7 Primary Fermentation (# of Days & Temp): 7 at 68 degrees Additional Fermentation: Keg conditioned Secondary Fermentation (# of Days & Temp): 21 at 68 degrees
Oktoberfest Recipe
Octoberfest Recipe
Let’s face it. Anyone who knows my brewing habits know that patience is not one of my stronger qualities. Brew something in March and wait until October to drink it? Not likely. I just finally got around to tasting a commercial (Sam Adams) Oktoberfest last week. Unfortunately I shared with some friends and family and they loved it. Now I’m on the hook to produce something in time for Halloween. That gives me a little over 6 weeks to come up with a fast…tastes like…Oktoberfest beer using an ale yeast.
Lots of malt. Lots of sweet. Little to no hops aroma. Right at 5% ABV.
If I can mash this at around 156-158 and use a lower attenuating ale yeast, I can probably get this beer to finish around 1.017-18 from a 1.051 starting point. After one full week in the primary, I’ll still have 4 weeks to secondary and then a week to chill/carb in the keg.
Wish me luck.
Batch Size: 11.25 gal
Boil Size: 13.00 gal
Estimated OG: 1.051 SG
Estimated Color: 12.7 SRM
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 67.0 %
Boil Time: 90 Minutes
Appearance: The beer pours a crystal clear light orangish amber color with a moderate white head atop that dissipated to a ring around my glass. A constant bubble show is on display. It is a very attractive beer.
Flavor: The flavor is weighted towards the malts up front, with light biscuit or lightly toasted bread flavors mingling with the rich malty sweetness. The hops arrive late to balance the sweetness, finishing things off with just a touch of refreshing bitterness.
Mouthfeel: Pretty darn creamy and very smooth. Perfect carbonation
Overall: mmmmm, beeeeerrrr. This is the best Octoberfest/Marzen I have tasted. Often, in my opinion, the biscuity flavors are overdone. This one is perfect. I liked it a lot. Well done!
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Originally Posted by SuperiorBrew[B
OktoberFast[/B]
This one and the BC were neck and neck for my favorite. This could have had any micros label on it, it was super smelling, looking and tasting.
Quote:
Originally Posted by Cheesefood
So far I've had the Oktoberfest, and man oh man was it ever tasty! It was almost like a liquid Heath Bar. Tons of caramel and toffee. One of the best beers I've ever received from a swap.
Two good looking Better Bottles sitting next to me, filled with these brew. Hydro sample tastes good, but don't they all?
I did overshoot my OG a little and ended up at 1.059. My LHBS was also out of Safale, so I went with Nottinghams. We'll see if I can get it to stop in your range.
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Quote:
"The problem with the world is that everyone is a few drinks behind."
-Humphrey Bogart
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I did overshoot my OG a little and ended up at 1.059. My LHBS was also out of Safale, so I went with Nottinghams. We'll see if I can get it to stop in your range.
Nothing wrong with a bit bigger oktoberfest.
I ended up tossing in some potassium sorbate to suspend the fermentation when it hit about 1.014. It's an option with your notty, but with that much munich and vienna, probably not necessary.
It should be plenty malty even with the nottingham yeast.
It should be plenty malty even with the nottingham yeast.
Good to know, I was a little bit worried about that. I definitely was drawn to this recipe after seeing the great reviews from the swap, and the fact that it's got a more malty profile. Would you change anything from your recipe when you did this again? You think 2 weeks in secondary was long enough? I really want to get this badboy into a keg as quickly as possible, without compromsing flavor or clarity.
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Quote:
"The problem with the world is that everyone is a few drinks behind."
-Humphrey Bogart
...Would you change anything from your recipe when you did this again? You think 2 weeks in secondary was long enough? I really want to get this badboy into a keg as quickly as possible, without compromsing flavor or clarity.
Honestly I would probably have let it attenuate a bit more.
It wil certainly be drinkable/enjoyable after 2-3 weeksin secondary and then another week in the keg...
but as is so often the case...the last pint will be the best.
Biermuncher,
I want to give this recipe a shot this weekend, but I'm unable to get
the aromatic , and the safale-04.
What should I "up" on grains to make up for the aromatic?
Also, what are you thoughts about using WLP Irish ale ?
I've used this with several reds so far, and they finished out around .012.
All-Grain - BierMuncher's OktoberFAST Ale (AG)
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