Recipe Feedback For This Week's Brews: Oktoberfest, Kolsch, & Blonde - Home Brew Forums
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Old 04-27-2012, 03:08 PM   #1
rhamilton
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Sep 2011
Austin, Texas
Posts: 1,249
Liked 66 Times on 54 Posts



I'm planning to do three batches this week, one is an original recipe and two are modified existing recipes. Please give any feedback if you have any.

(Original) Cornucopia Oktoberfest

Malts:
6# German Pilsner
4# Munich
4# Vienna
8oz Wheat
8oz CaraVienne
8oz CaraMunich
8oz CaraBohemian

Hops:
60 min, 1.0oz Czech Saaz @ 3.2%
60 min, 1.0oz Hallertau @ 5.2%
60 min, 1.0oz Tettnang @ 4%

Yeast:
White Labs Oktoberfest / Marzen Lager (WLP820)

Comments:
I know it's out of style but I'd like a big Oktoberfest to serve for my birthday. A giant mug of this and you should be feeling pretty well. ~40 IBU, ~8% ABV, 0.46 BU:GU -- 90 minute boil to reduce DMS from the pilsner. Ferment in the mid 50°F range and lager until October.

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(Modified) Ed Wort's Kolsch

Malts:
9# German Pilsner
2# 12oz Wheat Malt, German


Hops:
60 min, 1.0oz Perle @ 8%
30 min, 0.75oz Tettnang @ 4%
5 min, 0.75oz Tettnang @ 4%

Yeast:
White Labs German Ale / Kolsch

Comments:
Again, slightly out of style. Started with Ed Wort's recipe and scaled up the malts and hops to get closer to 6%. ~35 IBU, ~6% ABV, 0.6 BU:GU -- 90 minute boil for DMS, ferment in the low to mid 60's.

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(Modified) Centennial Blonde

Malts:
10# American 2-row
12oz Crystal 10L
12oz Dextrin/CaraPils
12oz Vienna

Hops:
60 min, 0.4oz Centennial @ 9.9%
30 min, 0.4oz Centennial @ 9.9%
15 min, 0.4oz Cascade @ 7%
5 min, 0.4oz Cascade @ 7%

Yeast:
Nottingham Yeast

Comments:
Centennial blonde was a hit at home, looking to make the same thing but higher alcohol. Adjusted malt and hop bill upwards to hit higher gravity with same BU:GU ratio. ~30 IBU, 5.7% ABV, .55 BU:GU


__________________
On Deck: Cornucopia Oktoberfest
Primary: Centennial Blonde v2, Ed Wort's Kolsch
Secondary: none
Kegged: County Jail Pale Ale, AHS Anniv IPA, AHS Brooklyn Brown, Raspberry Wheat, Blood Orange Hefe, Ranger IPA clone (x2), Newcastle clone, AHS Irish Red, Centennial Blonde
Bottled: Session Series Belgian Saison, Apocalypso, Pecan Porter, DFH 90 Minute Clone, Apfelwein (x2), Wytchmaker Rye IPA Clone, Vienna/Simcoe SMaSH, Munich/Cascade SMaSH

 
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Old 04-27-2012, 03:28 PM   #2
kpr121
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Jul 2009
Pittsburgh, PA
Posts: 3,123
Liked 123 Times on 107 Posts


I think they all look very tasty! I can see you lean more towards the higher end of the scale as far as style guideline go, and that is cool. I would say as far as style goes, the only one that I would maybe consider toning down is the O-Fest, but you said you want a large mug to make you feel well, and at 8% it sure will do that!

I have all three styles on my recently brewed/to-brew list, already did a Blonde (Amarillo), Kolsch will be next, then the O-Fest. Its kind of a tradition to brew these styles in the spring/summer time for me (of course mixing in the IPAs and other odds/ends brews). I’ve been recently toning all my beers down to the lower end of style, mostly for calorie management but also so my guests and I can enjoy more than a few on any given night.
__________________
Ferm Chamber on top of Keezer / Through Wall / All in One Build


Primary: Two Hearted Clone[B]
Secondary: Table Red Wine, Table White Wine
Kegged:Oberon Clone, "Campfire" Hoppy Red Ale, Brown Trout Stout, Cider
Bottled: Random stuff(Cider, Mead, Wines)
Bulk Aging: Red wine, Blueberry "Brandy"
Up Next: Citra Blonde, Kolsch, IPA, IPA, IPA

 
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