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Old 04-02-2012, 05:31 AM   #1
Kosch
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Sep 2011
Spokane, WA
Posts: 216
Liked 9 Times on 8 Posts



So I want to do an Oktoberfest for a friends, well, Oktoberfest.

I don't have lagering capabilities just yet but I could probably get something setup within a few weeks. But, I'm wondering how long I need to make sure it's good?

It would likely be extract or partial mash since I only have equipment to 2.5 gal AG (or combine 2 half batches I guess).

Thoughts on this?

Thanks!

Kosch

Edit: my 100th post, woohoo!

Reason: Above... :)

 
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Old 04-02-2012, 05:48 AM   #2
TrubDog
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Oct 2011
Cle Elum, WA
Posts: 392
Liked 33 Times on 28 Posts


http://www.homebrewtalk.com/f63/bier...-ale-ag-39021/
or
http://www.homebrewtalk.com/f63/bee-...est-ale-38880/

done!

 
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Old 04-02-2012, 03:07 PM   #3
TTB-J
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Oct 2010
Houston, TX
Posts: 589
Liked 21 Times on 21 Posts


I did this partial mash Oktoberfest last year, built off of EdWort's Bee Cave Brewery Oktoberfest. I called it Faketoberfest, since it's an ale and it was partial mash, but, according to everyone that tasted it, it came out just as good or better than every commercial example we tried last year. It got better with conditioning, so if you can make it a few months in advance and give it about 2 months to bottle condition (1 month room temperature, 1 month cold), you'll be golden. Here was the recipe, in case you want to give it a shot:

Fermentables
3 lbs Amber DME
2 lbs Pilsner Malt
2 lbs Vienna Malt
2 lbs Munich Malt
.5 lb Caramunich Malt
.5 lb Caravienne Malt

Hops
1 oz Tettnang @ 60
.5 oz Hallertau @ 30
.5 oz Hallertau @ 15

Yeast
WLP029 - German Ale/Kolsch Yeast

Mash: 90 minutes at 154 degrees
Mash out: 10 minutes at 170 degrees
Mash volume: 2.5 gallons
Sparge volume: 4 gallons
OG: 1.065
FG: 1.016
Color: 11 SRM
IBU: 30.9
BU:GU: 0.47
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Old 04-02-2012, 08:24 PM   #4
Kosch
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Sep 2011
Spokane, WA
Posts: 216
Liked 9 Times on 8 Posts


Thanks for the recipe links guys! I think I mixed up what I was trying to say though lol

I *do* want an authentic oktoberfest that is therefore lagered. I wanted to see what good timing was for a proper lagered oktoberfest though to make sure that I could fit the timeline. I can probably rig up a ferm chamber for lagering if I need to get it started within a few weeks, otherwise I will likely have a freezer for lagering within 1.5-2 months.

I know I've seen people talk about reasonably quick turnarounds, like 2-3 months, just wasn't sure if longer ferm/lager time made for a *much* better beer.

However, I will definitely keep the ale recipes on hand in case something doesn't work out otherwise

Thanks!

Kosch

 
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