Good Oktoberfest recipe?

I know I'm a little late, but I'm hoping to find a good Oktoberfest recipe. I know I need to use Noble hops, but that's about all I know. Any help (mash temps, etc) would be appreciated!

Have tried the one in Palmer's book? Looks pretty interesting. I have one D-resting right now (extract version). The AG version he has is a multi-rest infusion, let me know if you don't have the recipe...

From the recipe locator thread (of all places )

Cheyco Fest
Baron'sOliviafest Marzen

Also:

https://www.homebrewtalk.com/forumdisplay.php?f=59

Did you search at all n00b?



Edit: Also, listen to this.

Here's my favorite Oktoberfest recipe:

Make reservations to fly over to Munich for 2 weeks...

homebrewer_99 said:

Here's my favorite Oktoberfest recipe:

Make reservations to fly over to Munich for 2 weeks...

Click to expand...

Argh, beat me to it.

I used 1lb caramunich, 1/2lb carahell, 1/2lb Crystal 40 for the specialty malts on top of 6lb Munton's light DME (you can sub 2-row if you're AG).

Hops: 1oz Tettnanger 60, 1oz Tettnanger 20min, 1oz Hallertau min.

Saflager-23 if you like dry.

This is the batch in my brewing vid and this is tied with my IPA for "most likely pint to be pulled" when i go to the kegger.

homebrewer_99 said:

Here's my favorite Oktoberfest recipe:

Make reservations to fly over to Munich for 2 weeks...

Click to expand...

Yeah, all I need a sitter for two weeks and a few thousand dollars...

Brewing Clamper said:

Yeah, all I need a sitter for two weeks and a few thousand dollars...

Click to expand...

Sounds like a minor technicality to me...

Chairman Cheyco said:

Did you search at all n00b?



Edit: Also, listen to this.

Click to expand...

Thanks, Cheyco (and the rest of you). Apparently, you have to be able to spell to get the search to work! Thanks!

Another question, then- in Palmer's book, the recipe calls for vienna malt, but the other recipes call for pilsner malt. I can do maybe a two step mash (not three like Baron's recipe)- so is either malt better for me than the other? And Palmer's Denkenfreudenburgerbrau recipe calls for Tettnang at 40 and Liberty at 30 minutes (one ounce each)- any experience with that schedule or with Liberty hops in an Oktoberfest? I definitely want to accentuate the maltiness, but have it well balanced.

One of my best friends is in Germany now, until October I believe. I would love to get over there to see him and drink a few beers. I lived in Germany in the early 80s, and that's where I learned to drink beer.

Yooper Chick said:

Thanks, Cheyco (and the rest of you). Apparently, you have to be able to spell to get the search to work! Thanks!

Another question, then- in Palmer's book, the recipe calls for vienna malt, but the other recipes call for pilsner malt. I can do maybe a two step mash (not three like Baron's recipe)- so is either malt better for me than the other?

Click to expand...

The Vienna will give much more maltiness and colour than the pilsener malt, and truth be told, you'll be fine with a single infusion mash. Listen to that mp3, it'll really set everything straight.

Yooper Chick said:

I lived in Germany in the early 80s, and that's where I learned to drink beer.

Click to expand...

Wow, what better place to learn?!

Yoops, there's like four of them in our very own database, including mine :

https://www.homebrewtalk.com/showthread.php?t=21259

Yeah, I think a single infusion would be fine, especially if you use Vienna or better yet Munich. You could certainly use 20-25% Pilsner just for some enzyme assurance. Some melanoidin malt might give some decoction-esque maltiness, but I haven't tasted it in a lager yet (though I have a Pilsner conditioning right now with some melanoidin malt). It is excellent in malty ales.

According to the Kaiser, and I just trust him implicitly on these things, if you're using the Weyermann Pilsner malt a protein rest will help insure good clarity.

In terms of hopping, I would only do a bittering charge using traditional hops (Hallertaurer or Tettnang I think would be good choices) and aim for low-ish IBU's (for me this means ~25-30 IBU's on my system). The maltiness should really come out.

Wonderful info- thanks all! I'll put together my recipe tomorrow (I'm a bit under the influence tonight) and order my stuff right away. I really appreciate your help- my first Oktoberfest is going to be happening!