Festbier BierMuncher's OktoberFAST Ale (AG)

[Surfanarchist]

I made this recipe 2 times over the past few months. The first time, I used (US briess) 2-row in place of the pilsner malt and the beer was pretty good. The second time, I made it with Munich malt and I wasn't as happy with it. I had them both on tap at the same time and was able to compare side by side. I'm not really sure why I prefer the one with the 2 row, but I do.

I have to mention that I have not brewed it with the pilsner malt. I decided against it because I get large bags of Belgian pilsner malt and that stuff is a little expensive to be using in this type of beer. Maybe if I had the $50/bag German pilsner malt I would have, but the dingemans (Belgian) pilsner is like $75/bag.

When I brew it again I'll probably use US 2-row.

Thanks for the info. I'm going to brew it this weekend using U.S. 2 row, Vienna and Munich malt in the proportions listed but in a 5 gal batch. We'll see how it goes. It will be beer so we already know it will be good.

 

[Surfanarchist]

Edit

 

[BrewCityBaller]

Getting to the end of the keg and WOW did this clear up nicely. So glad I brewed this up this year.

 

[nate0729]

Just started this today. 10g. Came out to 1.052. Can't wait.

 

[HawleyFarms]

So I read through a few of the 16 pages but didn't see what I was looking for. Anyone ever tried this with a lager or Kölsch yeast?

 

[HawleyFarms]

I used both WLP029 Kolsch yeast and S04. Both are great. The consensus is S04.

How did the Kölsch yeast turn out for you in this recipe?

 

[paguy]

Brewed this beer up a few times now exact to the original recipe. Going to brew it up again this weekend. I have some Marris otter and some US 2 row I am think of subbing out for the Pilsner. Any thoughts on that? Going to try using 1450 yeast too. I don't like changing more than 1 thing at a time but I'd like to move some of that grain, especially the marris.

 

[wyowolf]

I've read that the 1007 doesnt clear well, how did this work out for you? Prefer over the S-04? thinking about trying this...

SA-04 is what the majority use I think. I am not a fan of the flavor that or the 05. I used Wyeast Labs German Ale 1007 since I could not get it to colder temps initially. I was at 75-72 degrees consistently. And since it's a mock German beer, I decided on the 1007 yeast strain.

If you like 04, I would stick to the original recipe and tweak as you see fit afterwards.

 

[Batteman87]

I've read that the 1007 doesnt clear well, how did this work out for you? Prefer over the S-04? thinking about trying this...

I throughly enjoyed the 1007. Not sure if I will try it the other way in fact. The keg got emptied in one night lol Will be brewing it again this way. Cleared better than I expected with the gelatin. No issues at all. Folks were trying to place orders for a few cases haha!

 

[wyowolf]

I throughly enjoyed the 1007. Not sure if I will try it the other way in fact. The keg got emptied in one night lol Will be brewing it again this way. Cleared better than I expected with the gelatin. No issues at all. Folks were trying to place orders for a few cases haha!

Wound up using 1007, cold crashing now

 

[Batteman87]

Wound up using 1007, cold crashing now

Awesome. Let me know how yours turns out. I already have the ingredients lined up to purchase again to make another batch in the coming months to ensure it turns out just as good for when the season gets here.

Will you be bottling or kegging?

 

[wyowolf]

Seemed to ferment fine, held at 63 degrees for two weeks then crashed to 38 for few days. Need to transfer to keg i guess... lazy

 

[wyowolf]

turned out great!! Not fully carbed yet in keg... but damn its good!!

 

[Batteman87]

turned out great!! Not fully carbed yet in keg... but damn its good!!

Although I haven't tried the recommended 04, I think the 1007 is where its at! Would be hard to change after tasting. Will have to make a test batch eventually pitching the different strains of yeast and see which I like best.

 

[rrhoads]

I am currently making this recipe and my grain temp was lower than expected. So I ended up mashing at about 150(No room for boiling water in the mash tun).
What effect should I expect from this? Less malty? Drier finish? I am also using S-05 yeast, as I have run out of 04.
Thanks.

 

[rpolzin25]

Does it really matter to do hop additions at 60, 45, and 30 minutes? My tettnang is 6.4% AA so I could just do 1 oz (for a 5.5 gallon batch) for 50 minutes and that would give me an IBU rating of about 19.4. Thanks

 

[Nait]

All it would give you is bitterness. Mid additions give you flavor and late additions give you aroma. I'm a big fan of single hop beers with lots of staggered hop additions to enjoy the complexity of a single hop variety.

 

[rrhoads]

Just an update. I haven't tasted the original recipe to compare but mashing @150 and using US-05 produced a fabulous amber beer. The fermentation was kept at room temp(about 69). Very balanced, malty, but with a very clean finish. Lots of toffee, caramel, but like I said, balanced by just the right amount of hops. Probably my best brew yet.

 

[rrhoads]

Forgot to mention. I made 10 gallons of this. One keg with the 05, which has been on the gas about 2 weeks finished at 1.010. Delicious! The other 5 gallons were brewed using a Muntons dry yeast which Finished in primary at 1.017. It has been sitting in a keg In my fermentation/lagering fridge for about 2 weeks, and will be on tap after the 05 keg kicks. I will record the F.G gravity again then.

 

[TastyAdventure]

Forgot to mention. I made 10 gallons of this. One keg with the 05, which has been on the gas about 2 weeks finished at 1.010. Delicious! The other 5 gallons were brewed using a Muntons dry yeast which Finished in primary at 1.017. It has been sitting in a keg In my fermentation/lagering fridge for about 2 weeks, and will be on tap after the 05 keg kicks. I will record the F.G gravity again then.

FG shouldn't change if it's kept below about 40 F, right? That's what I've always thought

 

[rrhoads]

You could be right. I figure It might change a little if the yeast are still active at 38 degrees. Hell if I know. Lol.
I gave it about 2.5 weeks in the primary. I'm just not familiar with the Muntons yeast. Maybe it is just a lower(?) attenuating yeast.
I had a package in my fridge that I received in a kit.

 

[carloscede2]

Did this recipe yesterday. Mashed at 158 for an hour and did a 60 min boil.
I only got 73% in my efficiency, so the OG was a bit lower than expected( right at 1.050).
Im predicting that the FG will be 1.016 but for some reason, the app Im using says that the alcohol % will only be 4.6.
Is that right?
I used safale US05 since its never let me down

 

[Calaeb]

Guess if I want this ready by September I should brew now huh?!

 

[sikkingj]

Yes,mid you are looking to have this ready by Oktoberfest you need to begin brewing now. I'm making Biermuncher's Hells Bells this weekend - Prost!

 

[Calaeb]

Ordering the ingredients tonight! Just kegged the Centennial blonde a few days ago.

 

[Calaeb]

Brewed this guy up on Monday. Everything went pretty good minus the melted chiller hose! Currently have it in a plastic tub with some water and frozen gallon jugs. My guess is its around 65ish, maybe a little more but it's very active. How long do you think I should really worry about it being that cool, just a few days? the first week? Its in a basement where the ambient temp is probably uppers 60's low 70's.

 

[peanasky]

Yes,mid you are looking to have this ready by Oktoberfest you need to begin brewing now. I'm making Biermuncher's Hells Bells this weekend - Prost!

When the hell is your Oktoberfest? Lol. I have the weekend of August 20th as the last chance for a 6 week grain to glass time table!

Anyways, planning on brewing this very soon. Scaled down to 3 gal BIAB, so should be interesting.

 

[jcroucher]

Anyone have the 5 gallon AG recipe handy? Too lazy to look back through 81 pages

 

[DagoBrewer]

Anyone have the 5 gallon AG recipe handy? Too lazy to look back through 81 pages

Dude just go to page 1

 

[Brewmaster_CPA]

Any significant changes to the recipe that anyone recommends or just use the one on the first page? Also what is the consensus for the best liquid yeast option? it seems there are a handful of options floating around. I plan on bottling up a few batches and giving them out as favors for my wedding in the fall so i hope it turns out well! Cheers!