Oktoberfest ale recipe

[STLRAB]

I am looking for a good partial mash Oktoberfest recipe that uses ale yeast instead of lager. I don't have the fridge space to lager during fermentation. Any suggestions. Still fairly new to brewing. I am a stove top partial mash brewer so please no all grain responses.

 

[schiersteinbrewing]

I am looking for a good partial mash Oktoberfest recipe that uses ale yeast instead of lager. I don't have the fridge space to lager during fermentation. Any suggestions. Still fairly new to brewing. I am a stove top partial mash brewer so please no all grain responses.

I've used us-05 yeast at 58 deg f with good results before, using a tub of water, a t shirt, and a fan. Once a day adding some frozen water bottles. Or you could try a California lager yeast using the same method.

 

[Paps]

Do a search for "Octoberfast"
it's an octoberfest/marzen done with an ale yeast.
I think "Beermuncher" made/posted the recipe but i'm not 100% sure on that.

 

[Paps]

https://www.homebrewtalk.com/showthread.php?t=39021


found it

 

[schiersteinbrewing]

This is my favorite house Oktoberfest converted to PM from AG.

Oktoberfest/Märzen (3 B)


Type: Partial Mash
Batch Size: 5.50 gal
Boil Time: 60 min
Efficiency: 70.00 %



Ingredients
Amt Name Type #
16.0 oz Munich Malt (9.0 SRM)
16.0 oz Pilsner (2 Row) Ger (2.0 SRM)
16.0 oz Vienna Malt (3.5 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
4.0 oz Cara-Pils/Dextrine (2.0 SRM)
6 lbs Amber Malt Syrup (8.0 SRM) Extract
1.50 oz Hallertauer [4.20 %] - Boil 90.0 min
0.25 oz Hallertauer [4.20 %] - Boil 15.0 min
2.0 pkg Bohemian Lager Yeast (Mangrove Jack's #M84) Yeast 9 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.017 SG
Estimated Alcohol by Vol: 5.1 %
Bitterness: 22.1 IBUs
Est Color: 9.1 SRM




Here is only of my early PM's I did and it also was good.

Type: Partial Mash
Batch Size: 5.25 gal
Efficiency: 70.00 %

Ingredients
Amt Name Type # %/IBU
1 lbs Munich Malt (9.0 SRM)
1 lbs Pilsner (2 Row) Ger (2.0 SRM)
8.0 oz Caramunich Malt (56.0 SRM)
8.0 oz Caravienne Malt (22.0 SRM)
5 lbs Munich Malt Extract (9.0 SRM)
1.00 oz German Tradition [6.00 %] - Boil 60.0 min
1.00 oz Select Spalt [3.20 %] - Boil 15.0 min
1.0 pkg German Lager (White Labs #WLP830) [35.49 ml] Yeast 8 -

Gravity, Alcohol Content and Color

Est Original Gravity: 1.050 SG
Est Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 5.0 %
Bitterness: 26.1 IBUs
Est Color: 9.6 SRM


I'm sure either one would turn out great as an Ale. Look at Rouge Dead Guy Ale, they took a lager (Maibock/Helles) and made it an Ale. I have faith that you can as well.

 

[STLRAB]

Thank you guys for the great info!!

 

[KENfromMI]

My first one is three days in the primary now. I used a German Kolsch Ale Yeast WLP029 and there is a mild banana scent coming from the air lock. Hoping it turns out well as its my first time making an Octoberfest. I'm using the recipe from my local Homebrew shop Adventures in Homebrewing in Michigan. Its the one on sale for $20 AG and $25PM on their website. Great color and smelled awesome prior to fermentation. A little worried about the banana scent. I'm not against a bit of it but hope its not overpowering.

 

[Paps]

If you are capable of doing all grain,
here's the recipe for the one i did recently (and drank allready)

10-lbs Meunich malt (20-L....i think)
4 gal strike water to 165-f
Sacc rest @ 150-F for an hour
batch sparge
4 gal sparge water also to 165-f
sparge for another 30 minutes
1-oz hallertau @ 60 min mark
1-oz hallertau @ 10 min mark
no chill method
after it has cooled to pitching temps
toss in one packet S0-5
ferment @ 66-f for a month
rack to keg/force carb
enjoy.