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Old 01-28-2009, 06:21 PM   #41
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Quote:
Originally Posted by ohiodad View Post
Don't think you are going to have much luck at making anything like an oktoberfest even in ale form from extract... You would at least need to mash the munich I would think to get the maltiness...
Williams Brewing has an extract they call German Gold that they say is made from Munich and Pils malts//http://www.williamsbrewing.com/GERMAN_GOLD_EXTRACT_6_LBS_P362C99.cfm.
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Old 02-11-2009, 01:55 AM   #42
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Originally Posted by ohiodad View Post
Don't think you are going to have much luck at making anything like an oktoberfest even in ale form from extract... You would at least need to mash the munich I would think to get the maltiness...
Really old thread but I just wanted to see if anyone else had an opinion on converting this to an extract brew. My friend is getting married in October and asked me to provide some beer. I'm really pumped about it and since he's a homebrewer who's a hop-head I wanted to go the other way for his guests. He's brewing too btw. In any case I've got plenty of time for it to age to greatness and I'm looking for a solid Oktoberfest extract recipe. And please don't say just go to AG.
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Old 02-14-2009, 01:39 PM   #43
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I went all grain over a year ago and will never go back.
All my friends want more and of my beer now and I can't keep up with demand.
When I did extract there was always that extract taste and it never tasted like real beer.
I did extract for over 20 years and I'm glad I switched to all grain after my local brew master convinced me to try it.

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Old 03-28-2009, 01:42 AM   #44
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I brewed this back in january, let it have a nice long primary and a nice looong cold condition in the keg. I mentioned before that it came out strong because I had just gotten my barley crusher. 7.7% and it is so amazing, words cannot describe. It has the wonderful maltiness of an o-fest with a little bit of fruitiness from the alcohol. It is crystal clear, there's just some frost on the glass in this picture:
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Old 03-28-2009, 01:48 AM   #45
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Here you go:
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SEMPER FIDELIS ET SEMPER PARATUS Bringin' the 'pane...the propane.Coming Up:..[Hefewiezen][BCS Robust Porter][EdWort's Haus Pale Ale][Peated Ale]
Fermenting:.
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Old 03-28-2009, 02:33 AM   #46
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Nicely done Coastarine! It's a big beer, but it's designed to be a big one, but the BC has always helped make my beers even bigger. .

It's amazing how beers come into their own after a couple of months of aging. Congrats!
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Old 04-07-2009, 08:19 PM   #47
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How far "off" would the flavor profile be if substituting Breiss 2-Row for the Pils?
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Old 04-13-2009, 06:08 PM   #48
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Hey Ed sounds like great recipe. Just wondering about the amount of water used for the mash and temp/amnt of water for the sparge. Please advise thank you very much.
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Old 04-15-2009, 01:18 PM   #49
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Single infusion mash (1.25 qts./lb.) at 154 degrees for 90 minutes.
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Old 04-15-2009, 01:37 PM   #50
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Thank you very much
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