Nottingham (57*-70*) would be my choice in your given scenario. Would do rehydration or a starter. Happy Brewing!Going to try this recipe, but what yeast can I use with a fermentation in the upper 50's and still be ready to drink in 5-6 weeks? My chamber is set there because of some other lagers I got fermenting so I am committed to the temp for a while.
Do you have any plain ol' 2-row malt? You can substitute that for the pils and it will be close. Otherwise, leave the Munich alone and make up the difference with Vienna. That's my thought anyway, but I haven't brewed this recipe yet so take it for what it's worth@BierMuncher and friends,
Love all your posts and recipes. I am making your Oktoberfast tomorrow and I am short some grain. I bought ingredients for about 4 batches and must of mis calculated what I needed. With that said I do not have any Pilsner malt, but I have a lot of Munich and Vienna left over. Here was my version recipe from all I have read about your recipe:
10% CRYSTAL 20L
5% CRYSTAL 40L
So how can I use my Vienna and Munich surplus to make up for not having Pilsner. Not too worried about brewing to style. Thoughts by anybody? Thanks in advance.
I made 5 gallons of this version and it was pretty good, just a few bottles left. My next batch of this will be 10 gallons.I remade a simplified version of this one about 8 weeks ago and tapped it for a neighborhood party this past (Halloween) weekend.
I put it on tap upstairs next to my Wit.
10% Crystal #40
It was a huge hit. Cleared up nicely and very quickly. Smooth flavor.
If you can't get aromatic or aren't a big fan...this simpler recipe gets 6 thumbs up from my neighbors.
If you're going to mash high, this is the recipe to do it with. Kick up that malt profile a little.Just brewed this yesterday. My efficiency turned out better than I expected and I wound up with an OG of 1.066. However, I also found that the thermometer I had been using was reading 9(!!) degrees low. It read 152F at the end of the mash, so maybe it worked out with a 161F mash. I suppose I'll find out in a couple weeks. In the meantime, I'll RDWHA(also mashed-too-high blond)HB.
How long does it take Safale S-04 for it to ferment?Oktoberfest Recipe
Let’s face it. Anyone who knows my brewing habits know that patience is not one of my stronger qualities. Brew something in March and wait until October to drink it? Not likely. I just finally got around to tasting a commercial (Sam Adams) Oktoberfest last week. Unfortunately I shared with some friends and family and they loved it. Now I’m on the hook to produce something in time for Halloween. That gives me a little over 6 weeks to come up with a fast…tastes like…Oktoberfest beer using an ale yeast.
Lots of malt. Lots of sweet. Little to no hops aroma. Right at 5% ABV.
If I can mash this at around 156-158 and use a lower attenuating ale yeast, I can probably get this beer to finish around 1.017-18 from a 1.051 starting point. After one full week in the primary, I’ll still have 4 weeks to secondary and then a week to chill/carb in the keg.
Wish me luck.
View attachment 2646
Batch Size: 11.25 gal
Boil Size: 13.00 gal
Estimated OG: 1.051 SG
Estimated Color: 12.7 SRM
View attachment 2645
Estimated IBU: 20.0 IBU
Brewhouse Efficiency: 67.0 %
Boil Time: 90 Minutes
8.50 lb Pilsner (2 Row) Ger (2.0 SRM
5.00 lb Vienna Malt (3.5 SRM)
4.00 lb Munich Malt - 20L (20.0 SRM)
2.00 lb Aromatic Malt (26.0 SRM)
2.00 lb Caramel/Crystal Malt - 20L (20.0 SRM)
1.00 lb Cara-Pils/Dextrine (2.0 SRM)
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM)
2.00 oz Tettnang [3.20%] (60 min)
1.00 oz Tettnang [3.20%] (45 min)
1.00 oz Tettnang [3.20%] (30 min)
Will likely use a dry Safale-04 since it won't ferment as dry and I'm tryin to preserve some malt profile.
I loved the variation of this recipe I used with 1007 yeast. I *believe* K-97 is the dry version of that yeast strain. I had dropped the crystal completely and used a dash of carahell and dark Munich in its place. Agree on the mash lower, mine finished a tad high for my tasting, but my process and personal tastes are a lot more dialed in nowadays.I've been drinking a lot of German O'fest beers lately. Very malty, but not nearly as sweet as American versions. I really like the German ones (Hofbrau is my favorite, and it's the driest of the lot and also the highest ABV.) I'm drinking a Paulaner right now.
So, take the original recipe, mash it lower (149 or 150 degrees), and use something like K-97 for the yeast?