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Old 07-21-2009, 02:10 PM   #61
stevenryals
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Feb 2009
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will brew this on sunday.. went with the original.. no 2row..


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Keg: Bottled: Grahms English Cider, Kolsch, Newcastle, Stone IPA, Grand Cru Barolo Red, Grand Cru Chianti, Vida Vino Pinot Grigio, Oktoberfest Lager, Grand Cru Peisporter
YTD Gallons Brewed: 155

 
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Old 07-31-2009, 09:20 PM   #62
EdWort
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Bee Cave, Texas
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Brewed 15 gallons of this stuff this morning. Had awesome efficicney as the O.G. was 1.071 with all German malts. My Blingmann boils off 3 gallons in 90 minutes. That may had something to do with it.

Pitched it on three separate WLP029 yeast cakes and they are fermenting away at 60 degrees. I will leave it at 60 for a month then drop it to 35 for a month, then keg it for serving October 24th.



 
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Old 07-31-2009, 09:26 PM   #63
c0bra
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Jul 2009
Kansas City, KS
Posts: 52

I've been looking for a "fest-ish" sort of beer to brew for this fall and came cross this recipe. However I'm in the same boat as a few previous posters in that I'm only doing extract currently.

Is this not an advisable recipe to attempt with extracts? Any suggestions on another direction to go for a similar sort of beer in extract form?

TIA

 
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Old 08-04-2009, 02:35 AM   #64
gwalt
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Nov 2008
Birmingham
Posts: 49

Quote:
Originally Posted by JediJoel View Post
What does everyone thing about this converstion? I've never done AG before but figured a mini-mash of a couple of pounds would be a good way to ease in...

4.13 lb Pale Liquid Extract
4.13 lb Pilsner Liquid Extract
2.00 lb Munich Malt
0.50 lb Caramunich Malt
0.50 lb Caravienne Malt

Not changing anything on the hops bill.
Anybody second the Jedi's recommendation? I would like to brew this obviously highly recommended brew this weekend.

What are the ramifications if I have to ferment this baby in the 65-70 range?
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Old 08-04-2009, 02:49 AM   #65
dontman
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Oct 2008
Philly, PA
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Quote:
Originally Posted by EdWort View Post
Brewed 15 gallons of this stuff this morning. Had awesome efficicney as the O.G. was 1.071 with all German malts. My Blingmann boils off 3 gallons in 90 minutes. That may had something to do with it.

Pitched it on three separate WLP029 yeast cakes and they are fermenting away at 60 degrees. I will leave it at 60 for a month then drop it to 35 for a month, then keg it for serving October 24th.
I did mine about 10 days ago. I am at 64 degrees and will be there for another couple weeks. Then into the keg/secondary and the fridge at 35 until the beginning of October when I will carb it.
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On Tap: 1. Kelly R. IPA, 2. Roter Hund Hefeweizen, 3. Bud Killer Blonde, 4. Red Dog Pale, 5. Roter Hund Oktoberfest, 6. Pumpkin Ale, 7. McRed's Stout (with new nitro system and stout tap,) Cream Soda, 8. ESB # 3, & 9. Ordinary Bitter.


 
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Old 08-09-2009, 03:41 AM   #66
Morrison
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Jun 2008
Posts: 18


about to flame out 5.5 gallons of bee cave oktoberfest ale....

hit an o.g. of 1.064.

looks like a great beer, always wanted to brew an oktoberfest yet switching my fermentation fridge to lager temps would suck.

I also pulled 4 pints of mash for a decoction to go from 154 to mashout, should be interesting!

 
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Old 08-09-2009, 11:06 PM   #67
JediJoel
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May 2009
Whittier, Ca
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Quote:
Originally Posted by gwalt View Post
Anybody second the Jedi's recommendation? I would like to brew this obviously highly recommended brew this weekend.

What are the ramifications if I have to ferment this baby in the 65-70 range?
Just a follow up. I brewed a partial that I converted on Friday. Will post below. I did 4# on the partial with 6# DME to make up the difference but I was lucky and got 92% efficiency bumping my OG up to 1.072 all said and done. I think this will be a good beer!

On the ramifications, earlier in the thread I read the WLP029 will give off more fruity esters if fermented in the high range (above 65). EdWort said he dropped it to 60 and removed a lot of the fruitiness. Currently I am at 65 with the "bucket in the cooler" method. I iced the water before putting the bucket in and am changing ice containers (frozen water bottle for me) every 10-12 hours but I live in SoCal. Looks and smells good so far!

Bee Cave Oktoberfest Partial

3# Pilsen or Light DME
3# Vienna or Golden DME
2# Munich
.5# Pilsen
.5# Vienna
.5# Caramunich
.5# Caravienne

I adjusted the hop weight because my Alphas were higher for my hops.

 
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Old 08-19-2009, 04:39 AM   #68
wedward
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I made my second attempt at this baby last night and it went well. My first shot two weeks ago ended with me dumping it before the boil, since I had a stuck sparge and the bill was just too much for my 5 gallon MLT. Now a new 52 qt cooler and setup (driven by thirst for this brew) - here's my adaptation of the recipe - LHBS specific grains as available + my learning of grains (e.g. no 10L Munch) ..:

Amount Item
6.00 lb Vienna Malt (Weyermann) (3.0 SRM)
4.50 lb Pilsner (2 Row) Bel (2.0 SRM)
1.50 lb Munich I (Weyermann) (5.0 SRM)
1.50 lb Pale Malt (2 Row) US (2.0 SRM)
0.60 lb Munich Malt (30.0 SRM)
0.50 lb Caramunich Malt (60.0 SRM)
0.50 lb Caravienne Malt (22.0 SRM)

-10 min 2.00 oz Saaz [2.60 %] (First Wort Hop)
60 min 2.00 oz Saaz [2.60 %]
40 min 0.50 oz Hallertauer Mittelfrueh [4.00 %]
25 min 0.50 oz Hallertauer Mittelfrueh [4.00 %]

OG - 1.080

It looks as smells heavenly! Four weeks to go...

 
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Old 08-23-2009, 02:43 PM   #69
uabericm
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May 2009
Bham
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Quote:
Originally Posted by dontman View Post
I did mine about 10 days ago. I am at 64 degrees and will be there for another couple weeks. Then into the keg/secondary and the fridge at 35 until the beginning of October when I will carb it.
When you put it in the keg/secondary, do you have a modified lid to accommodate an airlock? Or do you just fill the keg, put the lid on, and place it in the fridge (no CO2)?
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Old 08-28-2009, 04:36 PM   #70
DubbelDach
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Apr 2008
Lancaster, PA
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Did a close approximation of this today... Oktoberfest_Brew pictures by shiplax27 - Photobucket

Oktoberfest Ale

5.5 lbs. German 2-row Pils
4 lbs. German Vienna
1 lbs. German Light Munich
.5 lbs. Dingeman's CaraMunich

.75 oz. Tettnanger (Pellets, 4.50 %AA) boiled 60 min.
.5 oz. Hallertau Mittelfruh (Pellets, 4.50 %AA) boiled 30 min.
.5 oz. Hallertau Mittelfruh (Pellets, 4.50 %AA) boiled 15 min.

White Labs WLP029 German Ale/Kölsch

Original Gravity 1.053
Terminal Gravity 1.013
Color 9.92 °SRM
Bitterness 23.6 IBU
Alcohol (%volume) 5.1 %



 
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