All-Grain - BierMuncher's OktoberFAST Ale (AG) - Page 29

**CrookedTail** · 04-12-2011, 01:19 PM

I transferred this to the secondary fermenter last night. The gravity was down to 1.012 (I bought a new hydrometer). It's a beautiful orange/red hue.

One thing I noticed is it's extremely clean. I added some Irish Moss to the boil, and I just used some gelatin in the secondary. I want to try to make this look as much like a lager as possible.

Only two weeks in, and the gravity reading tasted great! I don't know if I can wait 4 more weeks!

**CrookedTail** · 05-02-2011, 01:48 PM

Kegged and carbed this over a week ago. Yesterday I gave it a taste. Still a little green (it's almost 5 weeks old now) but it tastes awesome. Another week or two of aging will probably work wonders for this.

One thing though. I use S-04 in my porters and stouts, and this had a similar finish that those brews have. There's nothing wrong with that of course, but I was expecting a little more of a cleaner finish, especially because this beer is supposed to simulate a lager.

The recipe is certainly a keeper, but I think I might use US-05 next time.

UPDATE: A few days later, and SWMBO had herself a pint of this and raved about it. I took a sip and that taste in the finish seems to have disappeared. She forbade me to change anything in this recipe. Who am I to argue?

jwk526 · 06-20-2011, 03:03 AM

Making this right now, I'm looking forward to seeing how this turns out in a few months.

Thanks for the recipe!

greatschmaltez · 06-28-2011, 07:08 PM

I'm gonna fire this one up this weekend only I'll be using Nottingham. I'm thinking of fermenting around 62. I'm struggling with the single infusion... With the amount of specialty malt in this, I would think you'd need a beta and alpha rest to ensure enough fermentables. Did everyone have success with hitting final gravity with just the single infusion mash?

CorneliusAlphonse · 07-12-2011, 02:38 PM

would this taste at all similar if i used Hallertau Tradition instead of Tettnang? or rather, would it taste good? I have a pound of tradition sitting idle so i'm looking for brews to use it on.

**CrookedTail** · 07-12-2011, 04:24 PM

Quote:

Originally Posted by CorneliusAlphonse

would this taste at all similar if i used Hallertau Tradition instead of Tettnang? or rather, would it taste good? I have a pound of tradition sitting idle so i'm looking for brews to use it on.

I would think so. The hop additions are more for bittering than flavor. The malt is what takes center stage in this brew.

CorneliusAlphonse · 07-12-2011, 10:53 PM

Quote:

Originally Posted by CrookedTail

I would think so. The hop additions are more for bittering than flavor. The malt is what takes center stage in this brew.

true true, good call.

MasterColin · 08-10-2011, 08:24 PM

Put in an order to AHB to make this.. not a super cheap brew but not too bad. About $40 before shipping for a 5gal batch.

Prob won't brew for a week or 3 though

**RandalG** · 08-12-2011, 11:36 PM

It's been awhile since I visited this thread and I'm doing a 10 gallon batch tomorrow. What seems to be the general consensus on mash temp? Sorry I'm too lazy to read through the whole thread

greatschmaltez · 08-13-2011, 04:37 PM

I did a step mash, 145 and 155 for 45 minutes each. Also used Notty and fermented at around 60. Came out clean and tasted very similar to a lager Oktoberfest. Came out very clean for an ale with nice malt notes.

I will be doing another double batch in a couple weeks. Thanks for the recipe bier muncher.