Ended up at 1.055, a bit high, but okay with me. Starter got dumped into the beer around 6. I'll see how it's chugging along in the morning.
B
B
Festbier BierMuncher's OktoberFAST Ale (AG)
- Thread starter BierMuncher
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This finished up pretty quick at 1.010. I discovered the other day that my thermometer is off by about 10 degrees so that means I mashed it around 145 instead of 155. Add to the equation that I used 05 yeast and I can see why it's a little dry but it does taste pretty good right now. It has a nice color - almost orange at times.
I pulled it off the yeast cake and put it in a secondary (I'm about to start another brew this week). I'll give it a few days to settle out some more and bottle it up. Thanks for the recipe!
I pulled it off the yeast cake and put it in a secondary (I'm about to start another brew this week). I'll give it a few days to settle out some more and bottle it up. Thanks for the recipe!
How did this one come out?? Large grain bill PM is exactly what I'm going for in my 5g MLT for this beer. (using a 30 qt kettle and Fermcap for a full boil)
Actually... Looking at 3 PM recipes in this thread... There appears to be quite a variation in the PM grains and DME.
Especially in the third one... 1lb less grains and 1.5 - 2 lbs less DME compared to the other 2.
Recipe 1
4 lbs. Light DME
2 lbs. Munich (20 SRM)
2 lbs. Vienna (3.5 SRM)
Recipe 2
3.5 Lbs Light LME
2.25 lbs Vienna
1.75 lbs Munich
Recipe 3
2lbs Extra Light DME
1.5lbs Munich 20L
1.5lbs Vienna
Especially in the third one... 1lb less grains and 1.5 - 2 lbs less DME compared to the other 2.
Recipe 1
4 lbs. Light DME
2 lbs. Munich (20 SRM)
2 lbs. Vienna (3.5 SRM)
Recipe 2
3.5 Lbs Light LME
2.25 lbs Vienna
1.75 lbs Munich
Recipe 3
2lbs Extra Light DME
1.5lbs Munich 20L
1.5lbs Vienna
Craig311,
Just bottled a PM using Recipe 1 having brewed on 7/4. Mashed everything instead of the mash/steep combo the recipe originally called for and subbed LME for DME. Although warm, flat, and with priming sugar added, the flavor was great. Really looking forward to it carbing up.
Just bottled a PM using Recipe 1 having brewed on 7/4. Mashed everything instead of the mash/steep combo the recipe originally called for and subbed LME for DME. Although warm, flat, and with priming sugar added, the flavor was great. Really looking forward to it carbing up.
cowperc
Well-Known Member
thinking of trying this recipe this weekend. three big questions:
1. did it turn out well?? don't see an answer later in the thread
2. i've never done a lager. as a single dude, i've figured out that i can rearrange my fridge to make room -- is that wise, or will it make all my food nasty?
1. did it turn out well?? don't see an answer later in the thread
2. i've never done a lager. as a single dude, i've figured out that i can rearrange my fridge to make room -- is that wise, or will it make all my food nasty?
zahrndt_usmc
Active Member
Just wondering (another yeast question) what about using White labs WLB 029 (the German Ale/Kolsch)? would that work and still make it all malty goodness?
Also i cant keg, so what about 7 days in primary and 21 days in secondary and 2 weeks in bottle? or do i need to extend things? also fyi everything is going to be done at 72 degrees just using the ac to maintian temps, i still need to get a fridge to cool things down. will that produce to many esters? thanks I plan on doing this beer next.
Also i cant keg, so what about 7 days in primary and 21 days in secondary and 2 weeks in bottle? or do i need to extend things? also fyi everything is going to be done at 72 degrees just using the ac to maintian temps, i still need to get a fridge to cool things down. will that produce to many esters? thanks I plan on doing this beer next.
ErieShores
Well-Known Member
Brewed this sucker in my garage yesterday in high heat/humidity. Boy, 90 min boils suck in August! I really had to top off, about a gallon total. My OG was 1.06, so I added the full gallon and got to 1.054. I pitched US-05 based on a few comments in this thread. I was looking for a dryer finish, I hope it turns out OK! Thanks for the recipe BierMuncher!
Correct me if I'm wrong Skippy, but kolsch yeast that warm would be a bad idea for a malty beer like this. It would make for a very fruity beer, methinks.
Redbeard5289
Well-Known Member
Awesome Recipe BierMuncher!
Can't wait to brew this one up... Just as soon as I finish my attempt at cloning Redhook Late Harvest Autumn Ale this weekend....
Redbeard5289
Can't wait to brew this one up... Just as soon as I finish my attempt at cloning Redhook Late Harvest Autumn Ale this weekend....
Redbeard5289
carl_g
Well-Known Member
Brewing this on Saturday. What is the final consensus of using S-04? Will a 60 min mash @ 155-156*F be about right? Also what about fermentation temps? I normally ferment around 65*F and ramp up to around 70*F during the last 3-4days of primary fermentation. Does this sound about right?
Thanks!
Thanks!
ErieShores
Well-Known Member
I was afraid of using 04 simply because I was afraid of potential esters. I've always noticed a bit when using that strain.
arock
Member
Any thoughts on Wyeast 1968 for this brew? Seems like it has the right properties, as long as you don't ferment too warm (>70) to avoid fruity tastes.
BTW - this will be my first AG batch, done DeathBrewer style. Should be fun!
BTW - this will be my first AG batch, done DeathBrewer style. Should be fun!
ErieShores
Well-Known Member
I used DeathBrewers technique as well for this. My first all-grain was BierMunchers Blonde Ale and I might mention that it was a bit easier than this recipe simple because the grain bill was a pond or two less. Good luck!
BierMuncher - I saw a note you had to do 10 days @ 63° then ramp up to 68ish for 5-7 days. Did you go to secondary then (if so how long & what temp?)? Even though this is using ale yeast is there any benefit to doing a cold crash after primary for a few weeks?
Beer sounds great, can't wait to get it going!
Beer sounds great, can't wait to get it going!
OP
OP
I'm sure I'v secondaried this beer for a couple of weeks. I tend to be a chronic secondarian.
wheatgerm
Well-Known Member
Just bottled a 5 gallon version of this yesterday. It tasted fantastic when I sampled it out of the test cylinder. Here's how mine broke down:
Batch Size: 5 gal
Boil: 90 min
OG: 1.049
FG: 1.016
ABV: 4.3%
Grain Bill:
-4.0 lb. Pilsner (2 row)
-2.5 lb. Munich
-2.0 lb. Vienna
-1.0 lb. Crystal 20L
-.75 lb. Aromatic
-0.5 lb. Carapils
-0.5 lb. Crystal 40L
Hops:
-Hersbrucker (2.4%) - 1oz. @ 60min.
-Tettnang - 0.5oz. @ 45min.
-Tettnang - 0.5oz. @ 30min.
Yeast:
1 x SafeAle S-04 - Fermented at 60F (Left it in the primary for 14 days, but I'm sure it was done in 5 or less. After a week I stopped changing the ice in the SOF chiller and let the temp creep up. It was about 68 when I crash cooled down to 37. I didn't secondary it.)
Mash:
Single Infusion @ 155F for 90min.
If this taste persists through bottle conditioning it will be a wonderful beer. Thanks BM.
Batch Size: 5 gal
Boil: 90 min
OG: 1.049
FG: 1.016
ABV: 4.3%
Grain Bill:
-4.0 lb. Pilsner (2 row)
-2.5 lb. Munich
-2.0 lb. Vienna
-1.0 lb. Crystal 20L
-.75 lb. Aromatic
-0.5 lb. Carapils
-0.5 lb. Crystal 40L
Hops:
-Hersbrucker (2.4%) - 1oz. @ 60min.
-Tettnang - 0.5oz. @ 45min.
-Tettnang - 0.5oz. @ 30min.
Yeast:
1 x SafeAle S-04 - Fermented at 60F (Left it in the primary for 14 days, but I'm sure it was done in 5 or less. After a week I stopped changing the ice in the SOF chiller and let the temp creep up. It was about 68 when I crash cooled down to 37. I didn't secondary it.)
Mash:
Single Infusion @ 155F for 90min.
If this taste persists through bottle conditioning it will be a wonderful beer. Thanks BM.
RandalG
Well-Known Member
It's getting close to the time that this one gets back into rotation.
LooyvilleLarry
Well-Known Member
Ok, 10g of this is being made this weekend. I am thinking of some different yeasts, and thought I'd throw it out for opinions.
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=150
or the current Private Collection of
Wyeast 2575-PC
What say ye?
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=150
or the current Private Collection of
Wyeast 2575-PC
What say ye?
ErieShores
Well-Known Member
What yeast did you use?
wheatgerm
Well-Known Member
I've heard lots of people say that S-04 is usually done in 72 hours if the temp is 60+. That seems to be my experience as well.
S-04. The temp was definitely 60+ because I was not home to monitor it. Hopefully it didn't get screwed up.
tdoft
Well-Known Member
Yikes! Had a head wave and my usually cool basement became downright toasty. I'm thinking my ferment temps must have gotten in the mid to upper seventies cause this baby went from tasty octoberfest at first sampling to apple esterfest on kegging tonight! No malty loviliness just yeasty applecider. Final gravity overattenuated at 1.011. Hate to dump but initial impression is not promising. Any thoughts for saving this batch folks? Perhaps adding cinammon or dryhopping in early October? Help!
LooyvilleLarry
Well-Known Member
I have a starter of wyeast 1007 (German Ale) going right now. Thought it might give some lager tones.
wheatgerm
Well-Known Member
The S-04(1 packet @ 60F) did great for me. It had a very lager-like character. I would think you would want something highly flocculent for clarity, but not over-attenuative. Maybe Wyeast 1332(1 liter starter @ 59F) would be a good one as well. But, I'm still a noob, so...
I brewed this about 2 months ago and just started drawing from the keg. The beer doesnt have much carmel taste and is not as sweet as sam adams o-fest (side by side comparison). I also am getting somewhat of a weird smell and taste. I cant really describe it other than it smells like my grandma's house. I know that when i brewed it i missed my mash temp and mashed at 150-152 (bad thermometer). I pitched on a yeast cake of S-04 and did primary for 2 weeks at 68F (hit 74F for about 6 hrs while i slept) and secondary for 4 weeks, keg for 3 weeks. Am i correct assuming the low mash would account for lack of malty carmel and sweetness? I do not understand the weird taste and smell however. I used about 75% RO and 25% hard tap water, ph 5.2 and batch sparge. O-Fest is my fav beer any help would be AMAZING!
