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Old 04-02-2007, 03:30 AM   #1
Feb 2005
Lancaster, PA
Posts: 361
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Checked the recipe database here and all my back issues of BYO, but I can't seem to find a good extract w/ grain or Partial Mash Octoberfest recipe. Does anyone have a good one? I'm brewing on Thursday.

Thanks, as always.

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Old 04-02-2007, 02:17 PM   #2
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Bobby_M's Avatar
Aug 2006
Whitehouse Station, NJ
Posts: 23,296
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I made a nice Marzen that I ironically brewed in October and have been enjoying since January with steeping grains and extract.

6lbs light DME
1lb Caramunich
8oz Carahell
8oz Crystal 40L

1oz Tettnanger 60minutes
1oz Tettnanger 20minutes
1oz Hallertau 5minutes

Saflager S-23 dry yeast. Ferment in the 50s, lager at 35.

It's the same one I'm brewing in the video in my sig.
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Old 04-03-2007, 04:01 PM   #3
jpsloan's Avatar
Nov 2006
New Market, MD
Posts: 745
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1/2 lb 20L crystal, steeped
1/2 lb 80L crystal malt, steeped
1/2 lb chocolate malt, steeped

6.6 lb Amber LME

1.5 oz Hallertau hops 60min
.5 oz Hallertau hops 10 min

White labs San Francisco Steam Yeast

I got this recipe from a friend, who got it from a brew shop up in Pennsylvania (don't know his name, or I'd credit him). He called it "Herr of the Dog Octoberfest Ale". I'm still drinking it.
"An Irishman is never drunk as long as he can hold on to a blade of grass, and keep from slipping off the face of the Earth."

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Old 04-03-2007, 04:28 PM   #4
Brewing Clamper
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Apr 2006
Union City, CA
Posts: 2,846
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I was just looking for the same thing! I'll be brewing it this weekend. Anyway, this is from Palmer's book, I'm not sure if it's supposed to be steeped or mashed, but since it's got Munich, I'll just go ahead and do it PM:

3kg (~7lbs) Pale LME
.5 lbs CaraMunich
.5 lbs Crystal 80
1 lb Munich Malt.

1 oz. Tettnag (5%) @ 40
1 oz. Liberty (4%) @ 30

WLP820 Oktoberfest Lager Yeast.

Mash @ 140F for 30mins
then 158F for 30mins

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Old 04-03-2007, 05:27 PM   #5
uwmgdman's Avatar
Feb 2006
Oregon, WI
Posts: 687
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See the link my sig.......swap lager yeast for ale yeast, brew and enjoy. It's on the higher end of bitterness for the style. You'll want to reduce the hopping schedule if you do full boils as that is for a partial boil.

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Old 04-03-2007, 06:37 PM   #6
Oct 2006
Collinsville, IL
Posts: 115
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I just made a PM Oktoberfest.....here is the recipe I used

6 lbs Munich malt extract (northern brewer)

2 lbs Vienna malt
1/2 lb carafoam malt
1/2 lb caramunich malt
1oz. carafa II malt

1 oz. Spalt (60 min)
1/2 oz. Tettnang (60 min)
1/2 oz. Tettnang (30 min)

1/2 tsp Irish Moss (20 min)

White Labs German Bock yeast
Primary #1 Munich Helles

Primary #2 Nichts

Secondary #1 Nichts

Secondary #2 Mezza Luna Red wine (kit)

Secondary #3 Maerzen

Secondary #4 English Barleywine

Bottled: Traditional Dry Mead, Dry Cider, Honey Koelsch, Doppelbock, Barolo Wine

On the Horizon: Scotch ale, Rauchbier

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