As you can see from my sig, I am new to this, but thought I would put together a first attempt at a non-kit. I also want to try a lager, and with that huge German fest just around the corner, well, here goes....
It is interesting about Oktoberfest beers. Having lived in Germany and gone to the fest 7 times, the wonderful malty drinkability
is much different than the export version, specifically, the Pauliner Oktoberfest Marzen. The version you get in the bottles here is a much darker amber color and higher in alcohol than what is served at the festhalle and bottled over there. I also absolutely love the Avery Kaiser Imperial Oktoberfest seasonal.
So, I wanted to get something that is somewhat in between without destroying too many of the style guidelines.
Here is the plan:
6.0 lbs of Munich LME
3.3 lbs of Pilsner LME
2.0 lbs of Carmunich III
Steep the grain @ 150 for 30 min; then bring to a boil and add the LME
.5 oz Magnum at 60
1.0 oz Hallertau at 30
1.0 oz Hallertau at flame out thru cooling
WL820 Oktoberfest Marzen yeast pitched at 65
One week at 55-65, rack to secondary, lager at 45-55 degrees for a long, long time. I have an electronic controller on the way for my small fridge so I can set it and forget it.
I am not sure which brew calculator to use, so I found one on line that gave me this as estimates:
OG 1.080, FG 1.020
Does this make sense? The OG and IBU are a bit outside the window for an Oktoberfest, but not quite into DoppleBock territory.