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**BierMuncher** · 06-13-2008, 03:32 PM

Quote:

Originally Posted by karbinator

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.

THanks.
Karb.

I like honey malt as a substitute and it is pretty common.

The Irish ale yeast is just fine for this beer. Even if it finishes a little dryer, that's okay given the large amount of "extra" malts.

illin8 · 06-14-2008, 02:04 AM

Can anyone convert this down to a 5-gal extract version for us pleebs??

jfrizzell · 06-16-2008, 08:54 PM

BM, where did you find Munich malt that was 20L? Everything I see is usually around 5-8.

chemystree · 07-03-2008, 08:00 PM

just popped open my first bottle of this stuff, and it turned out great! awesome recipe!

**conpewter** · 07-03-2008, 08:16 PM

I've got 10 gallons of this fermenting in the basement right now, I don't have my temp control set up really well yet so I've had them in water with t-shirts, according to the stick on thermometers they never got above 68 degrees so should be OK, but I wanted them around 59-62 to really keep the esters down as the malt is supposed to be the flavor dominator here, still think it'll turn out great though!

**BierMuncher** · 07-03-2008, 08:27 PM

Quote:

Originally Posted by conpewter

I've got 10 gallons of this fermenting in the basement right now, I don't have my temp control set up really well yet so I've had them in water with t-shirts, according to the stick on thermometers they never got above 68 degrees so should be OK, but I wanted them around 59-62 to really keep the esters down as the malt is supposed to be the flavor dominator here, still think it'll turn out great though!

68 degrees should be fine. I ferment at 70 and narry an ester in sight.

Southwood · 07-04-2008, 03:04 AM

Quote:

Originally Posted by illin8

Can anyone convert this down to a 5-gal extract version for us pleebs??

Shooting from the hip, step one should be cutting everything in half (please correct me if my head's up my a**).

For a 5 gal PM batch (full boil), I figure:

Steep:
1 lb. Aromatic/Honey Malt
1 lb. C20
0.5 lb. C40
0.5 lb. Cara-Pils/Dextrine Malt

Mash:
2 lbs. Munich (20 SRM)
2 lbs. Vienna (3.5 SRM)

Boil:
4 lbs. Light DME
1/2 Posted Hop Schedule

I was thinking of giving this a shot within the next few weeks, so please speak up if I'm off base here!

Cheers!

GunnerMan · 07-05-2008, 11:51 PM

I ran the recipe through BS and did their conversion function and this is what it came up with for an Extract Recipe:

Oktoberfest (BierMuncher)
Oktoberfest/Marzen

Type: Extract
Date: 7/5/2008
Batch Size: 5.00 gal
Boil Size: 3.25 gal
Boil Time: 90 min Equipment: Brew Pot (4 Gallon)

Ingredients

3.86 lb Pilsner Liquid Extract (3.5 SRM) Extract 41.16 %
1.40 lb Amber Liquid Extract (12.5 SRM) Extract 14.95 %
1.33 lb Pale Liquid Extract (8.0 SRM) Extract 14.23 %
1.15 lb Caravienne Malt (22.0 SRM) Grain 12.25 %
1.09 lb Caramel/Crystal Malt - 20L (20.0 SRM) Grain 11.61 %
0.54 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 5.80 %
1.27 oz Tettnang [3.20 %] (60 min) Hops 11.0 IBU
0.63 oz Tettnang [3.20 %] (45 min) Hops 5.0 IBU
0.63 oz Tettnang [3.20 %] (30 min) Hops 4.2 IBU
1 Pkgs SafAle English Ale (DCL Yeast #S-04) Yeast-Ale

Beer Profile

Est Original Gravity: 1.050 SG
Measured Original Gravity: 1.010 SG
Est Final Gravity: 1.013 SG Measured Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 4.83 % Actual Alcohol by Vol: 0.65 %
Bitterness: 20.2 IBU Calories: 43 cal/pint
Est Color: 12.5 SRM Color: Color

Steep grains as desired (30-60 minutes)
Recipe by BierMuncher

Im by far an expert but..
I would sub. most or all of the LME with DME and I guess the malts are steeped. Also probably don't need the 90min boil since our grain will be steeped beforehand.

**Chriso** · 07-06-2008, 10:53 PM

Hey BM, I've had my eye on this recipe since last fall, and have been dying to brew it up. I think I'm gonna do it weekend after next, but I'm curious for your thoughts on hops. I've only got a 1/2 ounce of Tettnang, but I've got a couple things that could work... I've got another 1/2 ounce of Willamette, and an ounce of Argentinian Cascade, which says on it that it's similar to Spalt and Tett. I've also got Galena, Cluster, Challenger, Golding, Sorachi Ace, Magnum, Simcoe, Pac Gem, Perle, Chinook, and probably the only one that is helpful, loads and loads of Hersbrucker. (Seriously. I'm drowning in Hersbrucker.)

What do you think about Arg.Casc. for 60, a bit of Hersbrucker for the 45, and my little pittance of Tett for the 30?

Different suggestions?

Perhaps I'm overthinking this, and should just use 20 IBUs of high-AA (I'm thinking Magnum) at 60 and be done with it?

Please, good sir, your feedback.

**BierMuncher** · 07-07-2008, 12:19 AM

Quote:

Originally Posted by chriso

Hey BM, I've had my eye on this recipe since last fall, and have been dying to brew it up. I think I'm gonna do it weekend after next, but I'm curious for your thoughts on hops. I've only got a 1/2 ounce of Tettnang, but I've got a couple things that could work... I've got another 1/2 ounce of Willamette, and an ounce of Argentinian Cascade, which says on it that it's similar to Spalt and Tett. I've also got Galena, Cluster, Challenger, Golding, Sorachi Ace, Magnum, Simcoe, Pac Gem, Perle, Chinook, and probably the only one that is helpful, loads and loads of Hersbrucker. (Seriously. I'm drowning in Hersbrucker.)

What do you think about Arg.Casc. for 60, a bit of Hersbrucker for the 45, and my little pittance of Tett for the 30?

Different suggestions?

Perhaps I'm overthinking this, and should just use 20 IBUs of high-AA (I'm thinking Magnum) at 60 and be done with it?

Please, good sir, your feedback.

I actually locked in on your Willamette when I saw it.

I think it would be a great sub if you have enough.