Oktoberfest grain bill

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balto charlie

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Hey folks: I have asked and read a lot about lagering. I am now(this weekend) going to make one using a cold room in the basement and outside temps. I decided on an Oktoberfest. While browsing here and the internet I am surprised to see varying grain bills. Some use alot of 2 row, some a lot of Munich, others a lot of Vienna.... I'm so confused. Jamils has a GB of almost equal munich, vienna and pils.
What do you guys/gals think? I was anticipating using munich for part of it but don't know what else? I hear yeast is also very important. Many use WLP 820 but have also seen WLP 833 for a less sweet and dryer finish.
Thoughts??
 

EdWort

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German beers mean German grains to me. I've never had the patience to lager, so I use a German Kölsch yeast for mine, but ferment it at 60 degrees.

Check out my Oktoberfest Ale recipe grain bill.
 

BigEd

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Many of the modern German import Festbiers are pretty light, more like a heavier Helles to me, but I like the richness and color from a Munich malt base. A third each of Munich, Vienna and Pilsner malt isn't a bad place to start. My favorite is 60% Munich and 20% each Vienna and Pilsner.
 
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balto charlie

balto charlie

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Eds X 2 Thanks for the input and recipes. I'll post my recipe when I finalize it.
Edwort: I am surprised you have never lagered. You seemed to have so much gear that lagering beers would just be one more venture into the world of homebrewing.
 
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