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Old 07-07-2008, 12:37 AM   #21
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It's the 5.5% variety, so I set Willamette as 60", but sadly I only have a 1/2 ounce of it.
For the 45" I shoved in 1/2 oz Hersbrucker because I have many open packages of it, and it's pretty ... um ... well, bland. Grassy, and just kinda muted.
Then I put the 1/2 oz of Tett that I have at 30". Still only 11 IBUs.

Alternately, if I use 1/2 oz Magnum for my 60 minute, then the Willamette at 45 and the Tett at 30, that puts me right at 21 IBUs. Hmm. That's a thought.

Can't wait to brew this. I really don't want to wait two weeks, maybe I'll make next weekend a double or triple brew day. Rich's idea of Carrot juice has me intrigued.

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Old 07-16-2008, 01:01 PM   #22
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Mashing in on a 10 gallon batch of this now! Changed the caramel 40 to caramel 60 to compensate for my lighter munich malt. Other than that I wouldn't change a thing as this was fantastic last time I made it! Looking forward to sipping this again this fall! Thanks for another great recipe BierMuncher!

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Old 07-16-2008, 03:29 PM   #23
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Mashing in on a 10 gallon batch of this now! Changed the caramel 40 to caramel 60 to compensate for my lighter munich malt. Other than that I wouldn't change a thing as this was fantastic last time I made it! Looking forward to sipping this again this fall! Thanks for another great recipe BierMuncher!
Give it a good long time (3-4 weeks) in the primary. With a healthy dose of munich and crystal...even the slightest hint of diacetyl will create too much of a buttery/butterscotch flavor.

Should not be a problem with a full fermentation on a good yeast bed.
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Old 07-16-2008, 03:59 PM   #24
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My ingredients should be here on Friday... I'm trying out the White Labs Platinum Dusseldorf Alt yeast for this brew, especially since it's tolerant of the 65-69 range that I can handle. OMG SO MUCH FUN CAN'T WAIT

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Old 07-17-2008, 01:23 AM   #25
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Give it a good long time (3-4 weeks) in the primary. With a healthy dose of munich and crystal...even the slightest hint of diacetyl will create too much of a buttery/butterscotch flavor.

Should not be a problem with a full fermentation on a good yeast bed.

I always give at least 2 weeks in the primary... Planning 3 for this one though... Since I'm getting a nice backlog of brews stored up these days! :-) And I'm hoping to have this all bottle conditioned right around the first of October...
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Old 07-17-2008, 12:52 PM   #26
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This got me thinking. Since an Oktoberfest does not have esters AND pitching onto a yeast cake produces a fast ferment with little esters would this not be a great way to produce a "non-lagered non-ester"beer, suitable to an Oktoberfest style?? Just wondering, what do y'all think. Charlie

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Old 07-17-2008, 05:38 PM   #27
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This got me thinking. Since an Oktoberfest does not have esters AND pitching onto a yeast cake produces a fast ferment with little esters would this not be a great way to produce a "non-lagered non-ester"beer, suitable to an Oktoberfest style?? Just wondering, what do y'all think. Charlie
That's kinda the point of the whole OctoberFAST concept.

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Old 07-17-2008, 07:39 PM   #28
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That's kinda the point of the whole OctoberFAST concept.

True dat, good name. I just went through pitching onto a yeast cake.......and if you fast I ain't never seen anything more volatile that that!
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Old 07-20-2008, 12:40 PM   #29
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Uh oh. I did something dumb. I was shopping drunk... and bought 10 gal worth of ingredients.... pre mixed. I meant to only buy 5. Guess this goes on hold for a bit. Maybe I can get another brewer to join forces with me next weekend and split the loot... or maybe I'll feel ambitious and try another 10 gal. I made it through the last one alive after all (but a bit worse for the wear).

BM, You'll tell me this recipe's *totally* worth having 10 gal on hand for, right?

Guess I get to make my Apricot Wheat today after all! Now where'd that grain mill go....?

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Old 07-20-2008, 05:37 PM   #30
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...BM, You'll tell me this recipe's *totally* worth having 10 gal on hand for, right?
I think so. It's a good all around cold weather beer. Fits the bill well as a cool weather Amber, an Irish Red and of course the caramelly goodness that is an Octoberfest.

Fromt eh first cool nights of September through the long dreary weather of MArch...it's a good sipper.
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