I would like to do an Oktoberfest in advance of my visit to Oktoberfest this coming September/October yet I lack lagering ability to ferment at 50F as jamil's recipe calls for. I've seen a lot of ppl doing Oktoberfest "ales" using kolsch yeasts. I know it's not a true Octoberfest but I thought it might still be good. Any thoughts from the board? Anyone done anything like this? Any yeasts to recommend?
Recipe:
Pilsner LME 4.4 lbs
Munich LME 4.4 lbs
CaraMunich steeping grains 1 lb
Hops:
Hallertau 4% AA 60 min. 1.5 oz
Hallertau 4% AA 20 min. .5 oz
Recipe:
Pilsner LME 4.4 lbs
Munich LME 4.4 lbs
CaraMunich steeping grains 1 lb
Hops:
Hallertau 4% AA 60 min. 1.5 oz
Hallertau 4% AA 20 min. .5 oz