Festbier BierMuncher's OktoberFAST Ale (AG)

[cliffyj]

Hi,BierMuncher
I fancy doing this next, but i was thinking of the simplified version (Biab),
This is what i get for 25ltrs in Beer Engine...
OktoberFAST Ale
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Crystal Malt, Pale 60 EBC 1 lbs. 6.3 oz 630 grams 10%
Munich Malt 20 EBC 2 lbs. 8.1 oz 1140 grams 18%
Vienna Malt 10 EBC 3 lbs. 3.1 oz 1450 grams 23%
Pale Malt 3 EBC 6 lbs. 13.0 oz 3090 grams 49%


Hop Variety Type Alpha Time lb: oz grams Ratio
Tettnang Whole 4.1 % 60 mins 0 lbs. 1.1 oz 30 grams 50%
Tettnang Whole 4.1 % 45 mins 0 lbs. 0.5 oz 15 grams 25%
Tettnang Whole 4.1 % 20 mins 0 lbs. 0.5 oz 15 grams 25%


Final Volume: 25 Litres
Original Gravity: 1.056
Final Gravity: 1.014
Alcohol Content: 5.5% ABV
Total Liquor: 36.8 Litres
Mash Liquor: 15.8 Litres
Mash Efficiency: 75 %
Bitterness: 18.9972811228373 EBU
Colour: 25 EBC

 

[cliffyj]

Hi,
Did a rethink on this BM...Does this look better...

OktoberFAST Ale
Date:
Gyle Number:
Fermentable Colour lb: oz Grams Ratio
Crystal Malt, Pale 60 EBC 1 lbs. 1.6 oz 500 grams 8.8%
Munich Malt 20 EBC 2 lbs. 6.8 oz 1100 grams 19.3%
Vienna Malt 10 EBC 3 lbs. 1.4 oz 1400 grams 24.6%
Pale Malt 3 EBC 5 lbs. 15.1 oz 2700 grams 47.4%


Hop Variety Type Alpha Time lb: oz grams Ratio
Tettnang Whole 4.1 % 45 mins 0 lbs. 0.5 oz 15 grams 25%
Tettnang Whole 4.1 % 20 mins 0 lbs. 0.5 oz 15 grams 25%
Tettnang Whole 4.1 % 60 mins 0 lbs. 1.1 oz 30 grams 50%


Final Volume: 25 Litres
Original Gravity: 1.051
Final Gravity: 1.012
Alcohol Content: 5% ABV
Total Liquor: 36.2 Litres
Mash Liquor: 14.3 Litres
Mash Efficiency: 75 %
Bitterness: 19.932329529845 EBU
Colour: 22 EBC

 

[cliffyj]

oops, just relised i said pale malt instead of pilsner

 

[VApatriot]

Hey all, I'm very interested in making a 5 gallon version of this but I have a question. Why a 90 minute boil instead of just 60?

 

[ekjohns]

BierMuncher always does a 90 min boil to drive off ALL DMS

 

[wheatgerm]

In general the length of boil increases gravity(through evaporation), reduces DMS and isomerizes alpha acids from the hops. I'm no expert, but 90 minutes seems to be better for mash brewing. Anything over 120 minutes seems like a waste of time.

Correct me if I'm wrong, but a hotter, more vigorous 60 minute boil would be similar to a cooler 90 minute boil.

 

[CrookedTail]

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.

49% 2-Row
23% Vienna
18% Munich
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.

This intrigues me. I feel that in cooking, simpler recipes often produce the best results. Why should brewing be any different?

Using the percentages you've used above, I tried to build a 5 gallon PM recipe that I'd like to get your opinion on. The percentages aren't spot on, but they are very close.

Fermentables
3lbs Light DME
2lbs Vienna
1.5lbs Munich 20L
1lb Caramunich II
.25lb Carapils

Hops
1oz Tettnang @ 60min
.5oz Tettnang @ 45min
.5oz Tettnang @ 30min

Yeast
S-04 (although I'm strongly considering US-05)

OG: 1.052
IBU: 21.5
SRM: 12

What do you think?

 

[BierMuncher]

This intrigues me. I feel that in cooking, simpler recipes often produce the best results. Why should brewing be any different?

Using the percentages you've used above, I tried to build a 5 gallon PM recipe that I'd like to get your opinion on. The percentages aren't spot on, but they are very close.

Fermentables
3lbs Light DME
2lbs Vienna
1.5lbs Munich 20L
1lb Caramunich II
.25lb Carapils

Hops
1oz Tettnang @ 60min
.5oz Tettnang @ 45min
.5oz Tettnang @ 30min

Yeast
S-04 (although I'm strongly considering US-05)

OG: 1.052
IBU: 21.5
SRM: 12

What do you think?

Looks like it should get you very close. I like the '04 because of the slightly lower attenuation rate.

 

[CrookedTail]

Looks like it should get you very close. I like the '04 because of the slightly lower attenuation rate.

Awesome. I plan to brew this soon, so I can perfect it before the Fall.

Thanks for your help!

 

[CrookedTail]

This intrigues me. I feel that in cooking, simpler recipes often produce the best results. Why should brewing be any different?

Using the percentages you've used above, I tried to build a 5 gallon PM recipe that I'd like to get your opinion on. The percentages aren't spot on, but they are very close.

Fermentables
3lbs Light DME
2lbs Vienna
1.5lbs Munich 20L
1lb Caramunich II
.25lb Carapils

Hops
1oz Tettnang @ 60min
.5oz Tettnang @ 45min
.5oz Tettnang @ 30min

Yeast
S-04 (although I'm strongly considering US-05)

OG: 1.052
IBU: 21.5
SRM: 12

What do you think?

I brewed this version of the recipe over the weekend. The Tetts I got were a bit higher AAUs than what I estimated, so the hop schedule changed to this:

1oz @ 60 min
.75oz @ 45min
.25oz @ 5 min

That brought my IBUs to 26. A little higher, but it shouldn't affect it much.

Then when I took my gravity reading, I discovered that my hydrometer is busted. I took a measurement and it read 1.030! Unless I didn't add the extract, or got ZERO conversion from the mash, that was basically impossible. I pulled out the hydrometer, and there was liquid inside of it!

With no true and accurate gravity reading, I'll just assume that my efficiency was about 65%. That means my OG is about 1.049-1.050.

I'll get a new hydrometer at my LHBS before I transfer the brew to my secondary fermenter.

 

[CrookedTail]

I transferred this to the secondary fermenter last night. The gravity was down to 1.012 (I bought a new hydrometer). It's a beautiful orange/red hue.

One thing I noticed is it's extremely clean. I added some Irish Moss to the boil, and I just used some gelatin in the secondary. I want to try to make this look as much like a lager as possible.

Only two weeks in, and the gravity reading tasted great! I don't know if I can wait 4 more weeks!

 

[CrookedTail]

Kegged and carbed this over a week ago. Yesterday I gave it a taste. Still a little green (it's almost 5 weeks old now) but it tastes awesome. Another week or two of aging will probably work wonders for this.

One thing though. I use S-04 in my porters and stouts, and this had a similar finish that those brews have. There's nothing wrong with that of course, but I was expecting a little more of a cleaner finish, especially because this beer is supposed to simulate a lager.

The recipe is certainly a keeper, but I think I might use US-05 next time.

UPDATE: A few days later, and SWMBO had herself a pint of this and raved about it. I took a sip and that taste in the finish seems to have disappeared. She forbade me to change anything in this recipe. Who am I to argue?

 

[jwk526]

Making this right now, I'm looking forward to seeing how this turns out in a few months.

Thanks for the recipe!

 

[greatschmaltez]

I'm gonna fire this one up this weekend only I'll be using Nottingham. I'm thinking of fermenting around 62. I'm struggling with the single infusion... With the amount of specialty malt in this, I would think you'd need a beta and alpha rest to ensure enough fermentables. Did everyone have success with hitting final gravity with just the single infusion mash?

 

[CorneliusAlphonse]

would this taste at all similar if i used Hallertau Tradition instead of Tettnang? or rather, would it taste good? I have a pound of tradition sitting idle so i'm looking for brews to use it on.

 

[CrookedTail]

would this taste at all similar if i used Hallertau Tradition instead of Tettnang? or rather, would it taste good? I have a pound of tradition sitting idle so i'm looking for brews to use it on.

I would think so. The hop additions are more for bittering than flavor. The malt is what takes center stage in this brew.

 

[CorneliusAlphonse]

I would think so. The hop additions are more for bittering than flavor. The malt is what takes center stage in this brew.

true true, good call.

 

[MasterColin]

Put in an order to AHB to make this.. not a super cheap brew but not too bad. About $40 before shipping for a 5gal batch.

Prob won't brew for a week or 3 though

 

[RandalG]

It's been awhile since I visited this thread and I'm doing a 10 gallon batch tomorrow. What seems to be the general consensus on mash temp? Sorry I'm too lazy to read through the whole thread

 

[greatschmaltez]

I did a step mash, 145 and 155 for 45 minutes each. Also used Notty and fermented at around 60. Came out clean and tasted very similar to a lager Oktoberfest. Came out very clean for an ale with nice malt notes.

I will be doing another double batch in a couple weeks. Thanks for the recipe bier muncher.

 

[hawgwild81]

Noob question. I just made the extract version of this. Beersmith said my OG should be 1.055. My actual is 1.044. Is a big deal? Is there anything I can do to bump up the OG?

 

[italynstallyn44]

I plan on doing this recipe this weekend. I have a couple questions:

1. I'm going to use Wyeast 1007 German Ale. I was thinking of fermenting around 60, should I make a starter?

2. How much does this beer benefit from going into a secondary? Should I just keep it in the primary for 3-4 weeks?

 

[MJDore]

Brewing this Sunday and will ferment on a washed slurry of WLP080 Cream Ale strain. This has become my " go to" yeast and I'm hoping the lager strain that's in this yeast will help clean this beer up nicely with age. Can't wait!

 

[ronstar55]

I brewed back to back 5 gal batches yesterday. Same recipe on both. Used S-04. OG was 1.050. Plan is to ferment each batch 3 weeks in primary. No secondary. Then keg 5 gals, and bottle 5 gals.

 

[ronstar55]

Noob question. I just made the extract version of this. Beersmith said my OG should be 1.055. My actual is 1.044. Is a big deal? Is there anything I can do to bump up the OG?

I'm no expert, but I would think that adding more extract during the boil should raise OG. Since I switched to all grain, my OG is usually low, so I compensate by adding a little more grain.

 

[Dhack61]

Brewed this last Sunday as our first all grain try. Everything went perfect Hit all the marks on our Mash temps, preboil gravity, Boiled 90 minites hit 1.054 on OG. Cooled crystal clear. Color is perfect though I did add 4oz of molasses to adjust for SRM of Grains. We used the Safale-04 everything is gonig smoothly. This is only our second batch, So we are still Newb's. I took a gravity reading today and the beer is at 1.012. I dont want it to "Dry" out if thats possible and loose any more of the sweetness it has. I tastes great for as green as it is. Question is What to do now. Leave it alone? Rack it off to a Secondary and chill it to 50 or lower degrees to slow it down? Or add some additive to stop the fermentation. Will be bottling since we are not set for kegging yet.

 

[Supergus]

Yikes! I just finished brewing this and ended up with an OG of 1.064!
I checked my brewhouse efficiency and hit 74%

 

[JeepDiver]

Brewed this last Sunday as our first all grain try. Everything went perfect Hit all the marks on our Mash temps, preboil gravity, Boiled 90 minites hit 1.054 on OG. Cooled crystal clear. Color is perfect though I did add 4oz of molasses to adjust for SRM of Grains. We used the Safale-04 everything is gonig smoothly. This is only our second batch, So we are still Newb's. I took a gravity reading today and the beer is at 1.012. I dont want it to "Dry" out if thats possible and loose any more of the sweetness it has. I tastes great for as green as it is. Question is What to do now. Leave it alone? Rack it off to a Secondary and chill it to 50 or lower degrees to slow it down? Or add some additive to stop the fermentation. Will be bottling since we are not set for kegging yet.

Not much you can do if you are bottling. You have to let it ferment out or you will end up with bottle bombs. Just have to hope it stops soon

 

[JonClayton]

I brewed up a batch of this yesterday, in the carboy around 6pm last night, airlock going crazy with a big thick Krausen over night and into this morning. It smells great! Tasted the preboil sample and it was great, sweet but good. 1.050 pre boil.

Question for those who have made this? Less than 24 hours after pitching the krausen is starting to drop, will probably be completely gone in the next few hours. Does this sound normal?

 

[toolboxdiver]

Brewed this today and my efficiency was great 1.060 preboil if it finishes up as good as the wort tasted its a Winner for sure Thanks BierMuncher your Recipies :rockin: