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Old 04-16-2010, 09:20 PM   #1
blackwaterbrewer
 
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Dec 2008
virginia beach
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i have been working on an oktoberfest using kolsch yeast. i got most of the basic ideas from recipes posted on HBT. after 3 weeks in primary it is smooth, malty, but with a nice, subtle hop bitter on the back end. the aroma is almost all malt, but there is a great hop balance. this beer gets a swillable rating of 9.5 out of 10. at 3 weeks from grain to glass, it is a worthy brew.

7 # pilsner
1 #caramunich
2 #biscuit

1/2 oz n brewer for 60
1/2 oz n brewer for 45
1/2 oz n brewer for 30
1/2 oz n brewer for 15

german kolsch yeast

ferment at 62 for 3 weeks

drink EXCESSIVELY
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secondary-
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on tap- lemongrass kolsch
on tap- stout
on tap- small mead
bottle-sweet mead
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Old 04-16-2010, 11:51 PM   #2
bandt9299
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Feb 2005
Hubbardston, MA
Posts: 272
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When I first started brewing I tried everything under the sun to make an Oktoberfest ale and they never came close, its my favorite style and I tried every recipe on this board, but no luck. So good for you, I would love to hear how it is in a few months. Good Luck

 
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Old 04-17-2010, 10:02 PM   #3
merculite
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May 2007
Chico, CA
Posts: 13

I've had success with this recipe:

-----------------------------------------------------------------------
Batch Size: 5.00 gal
Boil Size: 6.42 gal
Estimated OG: 1.061 SG
Estimated Color: 11.2 SRM
Estimated IBU: 22.0 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
5.00 lb Munich Malt (9.0 SRM) Grain 42.55 %
5.00 lb Vienna Malt (3.5 SRM) Grain 42.55 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 8.51 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.13 %
1.00 oz Hallertauer 2008 [4.70 %] (60 min) Hops 16.1 IBU
1.00 oz Hallertauer 2008 [4.70 %] (10 min) Hops 5.9 IBU
0.25 tsp Irish Moss (Boil 15.0 min) Misc
1.00 tsp Gypsum (Calcium Sulfate) (Boil 60.0 min) Misc
1.00 tsp Salt (Boil 60.0 min) Misc
0.50 lb Turbinado (10.0 SRM) Sugar 4.26 %
1 Pkgs Munich Lager (Wyeast Labs #2308) Yeast-Lager


Mash Schedule: Single Infusion, Medium Body, Batch Sparge
Total Grain Weight: 11.25 lb
----------------------------
Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 14.06 qt of water at 165.9 F 154.0 F

 
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Old 04-17-2010, 10:13 PM   #4
Dougan
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Aug 2008
Stevens Point, WI
Posts: 453
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2 pounds of biscuit malt?
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Old 04-19-2010, 03:58 AM   #5
tom777
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Feb 2008
South Dakota
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I used k-97 with the NB Octorberfest extract kit and was happy with that... given that I can't lager....

 
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Old 04-19-2010, 04:57 AM   #6
Dougan
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Aug 2008
Stevens Point, WI
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Out of curiosity, why do people like Kolsch yeast so much for Ale-version Oktoberfest beers?

I brewed Edwort's Oktoberfest with the Wyeast Kolsch and fermented it pretty cool. It turned out to taste very good, one of my better batches. But it did not taste anywhere near a lager taste. It really felt like your standard 1056/US-05 type chico yeasts would have done a much better job at providing a clean "lager" taste. I find that the Kolsch yeast imparts a slightly creamy/buttery flavor. I use Kolsch yeast a lot because I like this flavor, but I don't find it to be something that would be appropriate in a clean, lager beer.

It may just be my preference vs. other peoples' preference, which is fine-- but if you want my opinion, it's that the Kolsch yeast strains are not as effective as a 1056 type strain when imitating lagers (Pacman is my favorite because I can ferment at 57 degrees just fine).
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Old 04-19-2010, 04:00 PM   #7
permo
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Sep 2009
North Dakota
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Quote:
Originally Posted by Dougan View Post
Out of curiosity, why do people like Kolsch yeast so much for Ale-version Oktoberfest beers?

I brewed Edwort's Oktoberfest with the Wyeast Kolsch and fermented it pretty cool. It turned out to taste very good, one of my better batches. But it did not taste anywhere near a lager taste. It really felt like your standard 1056/US-05 type chico yeasts would have done a much better job at providing a clean "lager" taste. I find that the Kolsch yeast imparts a slightly creamy/buttery flavor. I use Kolsch yeast a lot because I like this flavor, but I don't find it to be something that would be appropriate in a clean, lager beer.

It may just be my preference vs. other peoples' preference, which is fine-- but if you want my opinion, it's that the Kolsch yeast strains are not as effective as a 1056 type strain when imitating lagers (Pacman is my favorite because I can ferment at 57 degrees just fine).
+1, I agree I don't think Kolsh yeast tastes lager like at all. I getty a buttered toast flavor from it, it's not bad, but it's not lager like. I like pacman or nottingham fermented cool for these types of beers. Pacman especially, it seems to attenuate just a little better than notty..but they are close.

 
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Old 04-19-2010, 10:00 PM   #8
bandt9299
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Feb 2005
Hubbardston, MA
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You guys are right, to get a lager you need lager yeast and lager temps, but what combination of malt and hops get you closest with ale yeast. I think thats the discussion, I have tried 10 + recipes using ale yeast and hated every one of them.

 
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Old 04-19-2010, 11:56 PM   #9
Freezeblade
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May 2008
Oakland, California
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I think that the "buttered" flavor would actually be the yeast throwing out a bit of diacetyl, which you can be remedied by bringing the fermenting beer up in temp for a rest at normal ale temps, just like you would for a lager.
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Old 04-20-2010, 02:56 AM   #10
permo
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Sep 2009
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Quote:
Originally Posted by Freezeblade View Post
I think that the "buttered" flavor would actually be the yeast throwing out a bit of diacetyl, which you can be remedied by bringing the fermenting beer up in temp for a rest at normal ale temps, just like you would for a lager.
I know that wasn't the case with my kolch beers, fermented at 62 for the first week and raised it to 68 for 3 days before cold crashing. Regardless, very controlled, extended, cool fermentations are what helps lagers get their trademark clean flavors. As far as I am concerned, nottingham and pacman will get you closer then a kolsch or german ale yeast.

 
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