Oktoberfest/pumpkin fest

[jodell]

Hey guys,
I'm new on here and am brewing today.
Anybody have any in site on this recipe?

10gal-all grain
Oktoberfest:
#9.5 Munichmalt
#5.5 Vienna malt
#2.5 melanodian malt
#2.5 pilsen malt

Mash 154 for 60 minutes
Mash out

2oz tettnang-60 minutes
1oz saphir-60 minutes

I am splitting the batch into 2

1. Half being lagered with white labs German bock (my lhbs didn't have white labs German oktoberfest blend)

2. Second batch I am going to add a pumpkin spice blend and add American ale yeast

Any thoughts?

 

[ryanryates]

I'd suggest keeping the Melanoidin malt below 10%. Maybe drop to 1.5lbs. The vienna and munich malt will provide a good amount of full bodied maltiness already.

 

[jodell]

Unfortunately all my grains are mixed in a bag already..

 

[ryanryates]

Unfortunately all my grains are mixed in a bag already..

Give it a go then. Let us know how it turns out.

 

[jodell]

I made this beer Iast year, however during the boil, my table flipped over and spilled 12 gallons of boiling beer all over my kitchen...I didn't have the pride to admit that till just now

 

[ryanryates]

Wow, sounds dangerous. Hope nobody got hurt.

 

[jodell]

I Burnt my hand and luckily that was it. Bad situation but I have made improvements(build a solid table)

 

[jodell]

Excellent brew day. Hit my numbers exactly, ended with a 1.057 og

 

[jodell]

Realized I forgot to temp correct and then forgot to change it on here, og was 1.058, primary just finished to 1.012, and about to drop the temp to 34

 

[jodell]

Oh she turned out good. Did finish 1.012 and was expected 1.011, but really who's complaining

View attachment 1473458392243.jpg

 

[ziggurat]

Very nice, looks great.

 

[Bigarcherynut]

Oh she turned out good. Did finish 1.012 and was expected 1.011, but really who's complaining

This is what my daughter has been asking for seeing fall is just around the corner. May do a 10 gallon and split it like you did. What kind of pumpkin spice did you add and how much? Did you add the spice to the secondary and if so how did you sterilize it?

Thanks.

 

[jodell]

This is what my daughter has been asking for seeing fall is just around the corner. May do a 10 gallon and split it like you did. What kind of pumpkin spice did you add and how much? Did you add the spice to the secondary and if so how did you sterilize it?

Thanks.

I used an Oz of Mccormick pumpkin pie spice, last year I did cinnamon, nutmeg, allspice, and ginger. Realized that is everything that goes into Mccormick's so it was just easier. I personally like my spices boiled in a bit so what I did was boiled maybe a quart of water on the stove and dumped the spices in for 5 minutes and added that to the fermenter, then dumped the cooled wort from my ten gallon on top of that. After fermentation I decided I wanted a bit more spice and added a few dashes. This one turned out very nice. I don't think I've heard of anybody having to much problems with sanitizing spices like this but somebody correct me if I'm wrong. I have done a pumpkin beer the last 4 years and have had a lot of success just adding the spices into the fermenter (I don't do a secondary but I either spice during the boil or after fermentation is complete)

 

[Bigarcherynut]

I used an Oz of Mccormick pumpkin pie spice, last year I did cinnamon, nutmeg, allspice, and ginger. Realized that is everything that goes into Mccormick's so it was just easier. I personally like my spices boiled in a bit so what I did was boiled maybe a quart of water on the stove and dumped the spices in for 5 minutes and added that to the fermenter, then dumped the cooled wort from my ten gallon on top of that. After fermentation I decided I wanted a bit more spice and added a few dashes. This one turned out very nice. I don't think I've heard of anybody having to much problems with sanitizing spices like this but somebody correct me if I'm wrong. I have done a pumpkin beer the last 4 years and have had a lot of success just adding the spices into the fermenter (I don't do a secondary but I either spice during the boil or after fermentation is complete)

Did you use an ounce of spice for the entire 10 gallon batch? I may do a five gallon batch and split that. Not sure if I want to do a large batch until I try it first. Not that I doubt it's going to be good just want to give it a try first.

Thanks.

 

[jodell]

An oz. Was just for 5 gallons that i used wyeast american ale 1056

 

[jodell]

CORRECTION: i just double checked and i used a 1/2 onze for 5 gallons. My bad

 

[jodell]

Here's my final product. I am very pleased with how this turned out and will be brewing this again

View attachment 1475013877986.jpg

 

[BigEd]

Hey guys,
I'm new on here and am brewing today.
Anybody have any in site on this recipe?

10gal-all grain
Oktoberfest:
#9.5 Munichmalt
#5.5 Vienna malt
#2.5 melanodian malt
#2.5 pilsen malt

Mash 154 for 60 minutes
Mash out

2oz tettnang-60 minutes
1oz saphir-60 minutes

I am splitting the batch into 2

1. Half being lagered with white labs German bock (my lhbs didn't have white labs German oktoberfest blend)

2. Second batch I am going to add a pumpkin spice blend and add American ale yeast

Any thoughts?

Way too much melanoidiin (16%) malt. 3-5% is plenty if you are doing a basic infusion mash. BTW a melanoidin addition is not going to make this beer taste like it was brewed with a decoction mash. Re batch 2 why would you want to put pumpkin spice in such a beautiful beer? Save that for some pedestrian amber ale where it might actually improve it.

 

[jodell]

Way too much melanoidiin (16%) malt. 3-5% is plenty if you are doing a basic infusion mash. BTW a melanoidin addition is not going to make this beer taste like it was brewed with a decoction mash. Re batch 2 why would you want to put pumpkin spice in such a beautiful beer? Save that for some pedestrian amber ale where it might actually improve it.

That's only 12% on the melanodian (9.5+5.5+2.5+2.5)=20, 2.5/20= .125
I personally am enjoying this beer alot so I'm not to worried about putting too much in right now.

I personally don't feel like decoction mashing has a huge effect, nor did I add melanodian too have any added effect, I added it to bring more color to it so I could get more of an oktoberfest color (this one was 8 srm) I should have used dark Munich malt, however my store didn't have any.

The pumpkin ale was because I wanted pumpkin ale...

 

[Bigarcherynut]

That's only 12% on the melanodian (9.5+5.5+2.5+2.5)=20, 2.5/20= .125
I personally am enjoying this beer alot so I'm not to worried about putting too much in right now.

I personally don't feel like decoction mashing has a huge effect, nor did I add melanodian too have any added effect, I added it to bring more color to it so I could get more of an oktoberfest color (this one was 8 srm) I should have used dark Munich malt, however my store didn't have any.

The pumpkin ale was because I wanted pumpkin ale...

I'm going to brew this. I'm going to reduce the batch to a 5 gallon batch and follow your recipe reducing equally. I'm using mostly RO water due to extremely hard water. Did you use your water or a special water profile? I use a BIAB E kettle and just this April installed a RO System for getting my water correct. 3 batches so far with RO adjusted water on a milk stout, oatmeal stout and a nut brown ale. Just sampled the milk stout and much better since going with RO and a correct water profile from Bru-N-Water.

 

[jodell]

I am just learning about taking better care on water profile details so no I didn't on this one. I did filter my water through a carbon filter though

 

[jodell]

The water in my area is ever so slightly hard, but everything I've made with this water so far has been acceptable, ive only done 2 brews here, a pale ale and this one

 

[jodell]

I'm going to brew this. I'm going to reduce the batch to a 5 gallon batch and follow your recipe reducing equally. I'm using mostly RO water due to extremely hard water. Did you use your water or a special water profile? I use a BIAB E kettle and just this April installed a RO System for getting my water correct. 3 batches so far with RO adjusted water on a milk stout, oatmeal stout and a nut brown ale. Just sampled the milk stout and much better since going with RO and a correct water profile from Bru-N-Water.

Will you keep me updated on your brew? I'd like to see what you think of it

 

[jodell]

I'm going to brew this. I'm going to reduce the batch to a 5 gallon batch and follow your recipe reducing equally. I'm using mostly RO water due to extremely hard water. Did you use your water or a special water profile? I use a BIAB E kettle and just this April installed a RO System for getting my water correct. 3 batches so far with RO adjusted water on a milk stout, oatmeal stout and a nut brown ale. Just sampled the milk stout and much better since going with RO and a correct water profile from Bru-N-Water.

Will you keep me updated on your brew? I'd like to see what you think of it

 

[jodell]

So I just found out that the pumpkin ale won 2nd place in a competition.