Festbier Oktoberfest (1st place, scored 42)

[Home_alone1]

I made a variation of this but substituted the caramel malt with melanoidin malt

48 percent dark Munich
48 percent pils
4 percent melanoidin malt

Og 1.056
Fg 1.012

Yeast 34/70


Turned out great ! Next time I’ll use regular Munich vs the 15srm munich I used this time as I feel mine is a little too “roasty” and mine feels more like a Dunkel vs a marzen .

Keep brewing and have a home brew !

 

[pentiumone133]

I brewed this today as my first lager. 5 (yes, 5) freezers in the garage and never done a lager. Go figure.

I modified a little bit, tettnang hops instead of the hallertauer in the recipe. 1.25oz to get to the IBU mark.

I also did a 3 stage decoction on this one, not because it was necessary, but because I have also never done one of those. This led to an OG of 1.060. I didn't take a gravity before starting the decoction so not really sure how much of that is ferment-able and how much is not.

Planning to to follow the same fermentation schedule. See ya in a couple months

 

[Brewbuzzard]

My Marzen took first place in it's category at the Bluebonnet Brew-off this year out of 32 entries and 3rd place Best Of Show. Third best beer out of 1300 beers. I'll try to upload the BS file later.

 

[Genuine]

I'm thinking I'll try my hand at this style and do my first step mash. First lager too! This looks to be a solid recipe! Anyone have any photos of theirs?

 

[lstrowge]

My Marzen took first place in it's category at the Bluebonnet Brew-off this year out of 32 entries and 3rd place Best Of Show. Third best beer out of 1300 beers. I'll try to upload the BS file later.

Right on! Nice job.

 

[Brewbuzzard]

Right on! Nice job.

Where in Texas?

 

[lstrowge]

Where in Texas?

Born and raised in Fort Worth up to highschool then to Lorena, graduated in 1980 joined the Navy and moved around since.

 

[Brewbuzzard]

Gla

Born and raised in Fort Worth up to highschool then to Lorena, graduated in 1980 joined the Navy and moved around since.

Glad to hear you're brewing and thank you for your service sir. I'm from the Dallas area, Carrollton to be exact. It's hotter than hell here.

 

[surgical_ass]

We brewed the original recipe in march. We made 10 gallons. I have it keged in the fridge waiting for our octoberfest party. Doing out first whole smoked pig. I've kept it under co2 and tried samples along the way. It really turned out great. It has a beautiful malt profile. Its the first time I've used the Oktoberfest blend I think it has a wonderful profile its hard to just stop at 1/2 a sample glass. I don't see this lasting very long. I think it will really appeal to all beer drinkers.

*side note
I ferment in kegs and close system transfer. I didn't clean out one of the kegs and used the whole yeast slurry and pitched a robust porter on it. Its by far the best porter I have made. Love that yeast. Still have the slurry from the porter and am planning to do a final pitch with a big stout soon for Xmas.

 

[CTS]

Looking to brew this in a couple weeks, little late in the year but never to late to drink!!

Anyone have a water profile in ppm they would want to share.

Thanks!

 

[Genuine]

Looking to brew this in a couple weeks, little late in the year but never to late to drink!!

Anyone have a water profile in ppm they would want to share.

Thanks!

Since I'm hoping to brew this tomorrow, I've been doing a bunch of research on this. From What I've been reading, a low concentration of minerals is desirable in this style. Originally I was going to use the Amber Full Profile on Bru'n Water but decided it may be a bit too much for an Oktoberfest. Here's the tread I found about water profile for this style:

https://www.homebrewtalk.com/forum/threads/oktoberfest-water-numbers.338600/

 

[CTS]

Since I'm hoping to brew this tomorrow, I've been doing a bunch of research on this. From What I've been reading, a low concentration of minerals is desirable in this style. Originally I was going to use the Amber Full Profile on Bru'n Water but decided it may be a bit too much for an Oktoberfest. Here's the tread I found about water profile for this style:

https://www.homebrewtalk.com/forum/threads/oktoberfest-water-numbers.338600/

How did the brew day go? Thanks for the link, some good reading.

What did you end up going with for a water profile? I think I still might go with the amber malty profile for the first go with this brew, but not sure yet.

 

[Genuine]

How did the brew day go? Thanks for the link, some good reading.

What did you end up going with for a water profile? I think I still might go with the amber malty profile for the first go with this brew, but not sure yet.

My day off yesterday consisted more of running around than having time to brew. I'll be picking up supplies for it this week. I'll be building a profile from DI I think I'll just be adding CalCl to around 50ppm and no or low gypsum. Can't wait to do my first step mash as well.

 

[CTS]

My day off yesterday consisted more of running around than having time to brew. I'll be picking up supplies for it this week. I'll be building a profile from DI I think I'll just be adding CalCl to around 50ppm and no or low gypsum. Can't wait to do my first step mash as well.

What kind of step mash are you planning? I was just going to do the 152 for the full 60 min.

 

[Genuine]

What kind of step mash are you planning? I was just going to do the 152 for the full 60 min.

Going to try this:
120 for 20 min
149 for 30 min
158 for 30 min
168 for 10 min

 

[Andre3000]

Going to be attempting my first lager soon and I may give this a go. Am I correct in assuming Dark Munich (Weyermann II) and CaraMunich I?

Also, anyone have any experience using Wyeast 2308, Munich Lager? I was torn between that and 2206 and I'm not sure I made the right decision when I decided to give the lager thing a go.

 

[CTS]

Going to be attempting my first lager soon and I may give this a go. Am I correct in assuming Dark Munich (Weyermann II) and CaraMunich I?

Also, anyone have any experience using Wyeast 2308, Munich Lager? I was torn between that and 2206 and I'm not sure I made the right decision when I decided to give the lager thing a go.

I do believe it's just the regular Munich malt and not the 2, as the later is a bit darker from what I remember. Caramunich 1 is also what you want.

As for the yeast I'm sure you will be fine, might end up with a little less malty finish but I'm sure it will make a fine beer non the less.

 

[lstrowge]

Going to be attempting my first lager soon and I may give this a go. Am I correct in assuming Dark Munich (Weyermann II) and CaraMunich I?

Also, anyone have any experience using Wyeast 2308, Munich Lager? I was torn between that and 2206 and I'm not sure I made the right decision when I decided to give the lager thing a go.

It was Regular Munic (9 srm) and Caramunich I, I did use Munich Lager the first version and it was maltier, the Oktoberfest blend was by far the best for me and won the most awards. This years version is with Bavarian Lager WY2206. Started it very late this year and couldn't get the 2206 quick enough. We'll see how it turns out.

 

[Andre3000]

It was Regular Munic (9 srm) and Caramunich I, I did use Munich Lager the first version and it was maltier, the Oktoberfest blend was by far the best for me and won the most awards. This years version is with Bavarian Lager WY2206. Started it very late this year and couldn't get the 2206 quick enough. We'll see how it turns out.

I figured it would be maltier... Looking forward to it. Let me know how they compare.

 

[Genuine]

I brewed this a few weeks ago. However, I had a mishap at the LHBS and accidently put in .47lb of Special B. Hydrometer sample was promising however!! It's been lagering now for 2 weeks and It's so damn hard not to tap it and see how it's coming out!

 

[CTS]

I brewed this a few weeks ago. However, I had a mishap at the LHBS and accidently put in .47lb of Special B. Hydrometer sample was promising however!! It's been lagering now for 2 weeks and It's so damn hard not to tap it and see how it's coming out!

I hear ya! Mine has been lagering for a week now and going to be hard to wait. Fined with gelatin and going to lager for 6 weeks....or that's the plan.

 

[lstrowge]

Just brewed this again 4weeks ago and sampled it lagering. Almost kegged it last night but decided to wait 2 more weeks. Super clear and tasty now but a little more time and it’ll be just right!

 

[Genuine]

I also fined With gelatin today. I hope I can hold off till at least The end of September which will make it 6 weeks lagering.

 

[lstrowge]

I also fined With gelatin today. I hope I can hold off till at least The end of September which will make it 6 weeks lagering.

Mine has to be ready for my annual Oktoberfest party the end of Sept. Normally the longer lagering helps accentuate the malt character but with a shortened time frame I adjust the ibu's to try and account for the shorter lagering time. Think I got lucky and nailed it. We'll see when everyone tastes it at the party. Just wished I would have done a 10 gal batch as it usually gets drained the same night.

 

[awesome.goodtimes]

Took 1st place in the 2012 Novembeerfest competition held at Larry's Brewing Supply, Kent Wa. This was my second competition entered (got two 2nd places out of three entries for the first comp), 1st entry for this beer.

Brewed it in early April 2012 and tapped it Mid Sept, bottled 3 12oz bottles after my 2nd Annual Oktoberfest Party. I actually had two versions of this beer, one with Bavarian Lager yeast and the second with the Octoberfest Lager Blend yeast.


Grain Bill (90 min mash @ 152 deg)

5.5 lbs Munich
5.5lbs Pilsner
1lbs, 4 oz. Caramunich
3 oz Hallertaur (2.5%) - Boil 6o min

I would have added the Beersmith file but not sure how to do so.

Do you transfer to a new carboy/fermenter when going from primary to secondary? What about from secondary to lagering?

 

[lstrowge]

Do you transfer to a new carboy/fermenter when going from primary to secondary? What about from secondary to lagering?

I transfer from Primary to another Carboy (5Gal) and it goes in my Upright Keezer for the bulk of the lagering time. I will usually then transfer to a keg and let it sit another week or so before I carbonate it. Timing really depends on wether I did it erly in the year or like this year waited until the last minute.

 

[Ki-ri-n]

Thanks for this, definitely a solid recipe!
One of the better beers I've done to date. I followed the Brulosophy lagering method. Can't complain what so ever.

 

[Brewbuzzard]

I transfer from Primary to another Carboy (5Gal) and it goes in my Upright Keezer for the bulk of the lagering time. I will usually then transfer to a keg and let it sit another week or so before I carbonate it. Timing really depends on wether I did it erly in the year or like this year waited until the last minute.

Due to the change in the 2015 BJCP style guide lines which category do you enter it in now days, European Amber Lager?

 

[CTS]

Due to the change in the 2015 BJCP style guide lines which category do you enter it in now days, European Amber Lager?

It will be 6A - Marzen.

 

[Brewbuzzard]

It will be 6A - Marzen.

Yeah, the Festbier they serve in Munich at the Oktoberfest now is light in color and tastes more like a Hellas. We were there in 2014 and I was surprised when I was not served a Marzen. Good though!