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Old 11-06-2011, 03:30 PM   #1
Zaphod
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Jun 2008
Denver, CO
Posts: 110
Liked 8 Times on 7 Posts


Recipe Type: All Grain   
Yeast: WYeast 2124 Bohemian Lager   
Yeast Starter: Yes   
Batch Size (Gallons): 5.5   
Original Gravity: 1.056   
Final Gravity: 1.008   
IBU: 23   
Boiling Time (Minutes): 90   
Color: 12   
Primary Fermentation (# of Days & Temp): 14   
Secondary Fermentation (# of Days & Temp): 60   
Tasting Notes: Simple, easily drinking Oktoberfest.   

My second attempt at an Oktoberfest (Named Oztoberfest after my son Oz). I was really happy with how it turned out.
It took gold in Euro Amber Lagers at the Rocky Mountain Homebrew Club Challenge last night with a score of 43 (scored 41 by a National rank judge).
I did a beta rest and alpha rest for the mash (just added 2nd round of hot water to raise temp) which is why it finished so dry, but has a good malt backing.

Oztoberfest II
3-B Oktoberfest/Märzen
Author: Kyle



Size: 5.50*gal
Efficiency: 69.56%
Attenuation: 85.7%
Calories: 176.58*kcal per 12.0*fl oz

Original Gravity: 1.054 (1.050 - 1.057)
|=================#==============|
Terminal Gravity: 1.008 (1.012 - 1.016)
|================================|
Color: 12.29 (7.0 - 14.0)
|====================#===========|
Alcohol: 6.07% (4.8% - 5.7%)
|==============================#=|
Bitterness: 23.2 (20.0 - 28.0)
|==============#=================|

Ingredients:
4*lb Pilsner Malt
4*lb Munich Malt
4*lb Vienna Malt
0.50*lb Caramunich® TYPE I
0.25*lb Cara-Pils® Malt
1.5*oz Hallertau (4.2%) - added during boil, boiled 90*m
0.25*oz Hallertau (4.2%) - added during boil, boiled 15*m
1.0*ea WYeast 2124 Bohemian Lager™

Schedule:
Ambient Air: 80.0*°F
Source Water: 60.0*°F
Elevation: 0.0*m

00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F

Notes
Awesome beer. Lighter and easier drinking than standard Oktoberfests, but that's just fine with me.

Results generated by BeerTools Pro 1.5.20
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Crooked Mouth Brewing

Fermenting:
Belgian Cherry
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs

Kegged:
TighPA
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)

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Old 11-06-2011, 08:50 PM   #2
scray24
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May 2008
Monument, CO
Posts: 24

Congrats!

Any idea if the overall results are posted anywhere or were you there for the awards ceremony?

Cheers,
Scott
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Planning: Marzen/Oktoberfest, Belgian Pale, Maredsous 8 clone, RIS, Scottish 80 +/-
Primary/Secondary: Red's Rye, Sorta Saison Brett IPA, Pissenlit Saison Printemps (souring), Saison du Ete Amarillo, Pale sour (sorta RR Temptation clone), Dark sour (sorta RR Consecration clone)
Kegged: Mile'd Brown, Ginger Saison
Bottled: Barleywine, Palo Santo'd BW, Hard Lemonade, Ginger Saison, Noel Blanc Saison + Brett, Delirious Monk Golden, Praying Monk Brune

 
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Old 11-06-2012, 05:57 AM   #3
tearoney
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Nov 2011
Posts: 6
Liked 1 Times on 1 Posts


I was the beer steward at that table this past weekend, the table judges actually gave me a taste of the beer, it was "beertastic"
I was in awe of the beer and was going to ask the winner what the recipe was, but look no further, here it is!
Thanks,
And if followed correctly, you will have a great Fest beer on hand...

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Old 11-12-2012, 12:55 PM   #4
craigbrew
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Dec 2008
Hudson, N.C.
Posts: 376
Liked 17 Times on 13 Posts


Just made this on Sunday Nov. 11. I had to use tettnange because lhbs was out of Hallertau. I also didn't step mash. I started my mash @ 155deg and after an hour it was @ 149. I also used Oktoberfest yeast wlp820.
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Old 01-10-2013, 07:08 PM   #5
Robusto
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Aug 2008
Hoboken, NJ
Posts: 126
Liked 6 Times on 4 Posts


I made this as a half batch to test and it was amazing- I started AG brewing about a year ago, and everyone said that this was by far my best batch! The only thing that was different was that my OG was 1.0595 and I had to use more hops because my Hallertau’s were only around 3.6%. My ferment temp was 45-46 deg F, so with the slightly higher OG, it took longer to finish, and I lagered it longer… But it was delicious! I will be making up another batch as soon as I have a free carboy.

 
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Old 01-24-2013, 03:13 PM   #6
craigbrew
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Dec 2008
Hudson, N.C.
Posts: 376
Liked 17 Times on 13 Posts


So I kegged this on 12-21-12 and I just tasted it last night 1-23-13. I know it could use more time lagering but it is a really good beer. I tasted it to see how it was doing. I plan on serving it on SuperBowl Sunday. I think I will make this again.
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Old 11-11-2013, 04:08 PM   #7
Zaphod
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Jun 2008
Denver, CO
Posts: 110
Liked 8 Times on 7 Posts


I realize this is 10 months late, but glad you guys liked it!
I brewed it again for this year, but couldn't get my normal yeast. I don't remember what I ended up getting, but it finished sweeter than usual. I definitely prefer the Bohemian Lager yeast.
__________________
Crooked Mouth Brewing

Fermenting:
Belgian Cherry
100% Brett Citra Pale
Sour Quad (group Quad aged in a Stranahan's barrel)
Sloppy Seconds Funky/Sour Thing with Al's Bugs

Kegged:
TighPA
Imperial Chocolate Oatmeal Stout
Bruegel the Elder (16 mo old lambic aged in a Temptation barrel)
Flanders, Ned (group 2+ year old Flanders Red in a Temptation barrel)

 
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Old 11-11-2013, 04:13 PM   #8
WileECoyote
 
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Mar 2012
Mohave Valley, Az
Posts: 1,443
Liked 154 Times on 125 Posts


CONGRATZ ! ! !

Cheers
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Bartender Ill have what the gentleman on the floor is drinking.

I have spent more $ on brewing equipment than my truck cost!

Green beer sucks, let it age/condition/finish and become great before drinking it. WileECoyote

Good/Great beer takes time! if you want a quick beer go to the store or bar!

Things come and go. Good beer will live on for ever ! WileECoyote

 
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Old 07-20-2014, 01:31 AM   #9
rrkss32
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Apr 2014
Posts: 27
Liked 3 Times on 3 Posts


Just Kegged this recipe. Fermented it using WLP830 (German Lager) at 48 degrees. Did the step mash using my RIMS system to maintain steady temperatures. My OG was at 1.050 and my FG ended up 1.015. My FG seems a little bit high since the yeast is supposed to have 74-79% attenuation and I only got 69%.

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Old 07-26-2014, 10:09 PM   #10
pfgonzo
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Oct 2008
San Francisco Bay Area, California
Posts: 744
Liked 83 Times on 59 Posts


Added this to my to-brew list. Stay tuned!

 
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