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Old 08-25-2011, 01:29 PM   #1
Acme
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Aug 2011
St. Boni, MN
Posts: 3


Hi,

I've only been brewing since January, but have raced through some 10 extract brews and am ready for my first all grain effort. Loving Oktoberfests as I do, but lacking lagering equipment, I'm going to effort on an non-lager Oktoberfest. It was going to be Ale-style, but one of my favorite beers so far was my first, Hank's Hefeweizen from Midwest. A friend of mine called out the yeast contribution and it got me thinking the Danstar Munich Wheat might be a nice yeast for this recipe. A quick forum search didn't reveal much about "wheat" yeasts for non-wheat beers.

6lb American two row
3lb Vienna
2lb Munich
1lb Bavarian Pilsner (last minute sub for CaraVienne)

(mash conditions tbd after more research)

1 oz hallertau 60 min
1 oz hallertau 20 min
1 oz hallertau 1 min

Fermentation will be mid to high 60s.

I'd appreciate a thought or two. Thanks!

 
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Old 08-25-2011, 03:12 PM   #2
skyebrewing
 
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Aug 2010
Santa Cruz, Ca
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Two thoughts:

Changing caravienne to pilsner will remove any caramel/toffee notes to just malt. Not a bad thing, but the two aren't interchangeable.

Im not sure on using that yeast, but if you want lager qualities, maybe you should try white labs wlp810. Its a lager yeast that can ferment cleanly in the low 60's. Set yourself up a simple swamp cooler by putting your fermenter in a tub of water, cover it in a wet shirt and point a fan at it. If you can already ferment in the mid sixties, this will bring you down a few more degrees.
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Originally Posted by nootay View Post
Its not terrible, but i get an armpit armoma and flavor.

 
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Old 08-25-2011, 06:45 PM   #3
otis34
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Aug 2011
Kansas City, KS
Posts: 28

I'm not a fan of that yeast at all. In my opinion it is well worth it to spend the extra money and get a good liquid ale strain. Here are some options.

Wyeast 1007 mod attn..accentuates malt
Wyeast 1084-WLP004 mod/low attn.
Wyeast 1338-WLP011 very low attenuation..would leave beer very malty and sweet.

You can look up the full descriptions and decide which is best for you, but you want a clean yeast will mod low to low attenuation so the malt flavors will come out strong.

Edit: I would drop the late hop additions to .5 oz for 10-20 min. There should be very little hop aroma/flavor in this style. Pilsner would be better than 2-row for the base malt. Do a search for oktoberfest ale, this has been a hot topic on here lately.

Reason: forgot hop schedule

 
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Old 08-25-2011, 08:07 PM   #4
Acme
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Aug 2011
St. Boni, MN
Posts: 3

Thanks for the notes. The recipe is a hybrid of a few I saw in various spots and the grains are all crushed and mixed. I didn't mean to "sub" the pilsner grain, just stuck with the european angle. Not being a great grain mind and being short on time, I had to pick something. Had no clue what I might be gaining or losing. Ah, learning.

 
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Old 08-26-2011, 12:48 AM   #5
douglasbarbin
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May 2011
Denham Springs, LA
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I would stay away from the Danstar Munich as well. In my experience, it produces a good amount of esters, probably more than you would want in an Oktoberfest-style ale.

 
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