Oktoberfest recipe critique requested

[BigEd]

Or should I just call this a Dortmunder Export?

No worries, it's nothing like a Dort. Should be close to a modern O'fest.

 

[StoneHands]

Indeed, that sounds good. I've messed around with 3 lager yeasts now 830, 833, and 838 (same as the 2308). All decent, but I prefer the 833. Probably stick with it for all my lagers. 830 was good, just slower. 838 wasn't as malty.
Keep us posted on the beer, and keep the ferment temps low. I like the grain bill.

 

[Omahawk]

Keep us posted on the beer, and keep the ferment temps low. I like the grain bill.

Thanks. Will do.

I usually ferment lagers 48-50. Sound about right?

 

[Brulosopher]

Thanks. Will do.

I usually ferment lagers 48-50. Sound about right?

Sounds great! I pitch at 46 then set my regulator to 48... then use a quick lager method so I'm drinking it about a month later (see sig for link). Your recipe looks good, I might move the 30 min addition to 20 just to retain a touch more flavor, but either way...


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[Gustifer]

Well I'm 3 weeks out from the wedding I brewed this for and I'm very happy with my results. I designed my own recipe which I will try to attach a picture of the ingredient list from Beer Smith which I used to tweek things around until the beer matched the so called "style". Tastes fantastic very mild bittering with a crisp finish. Slight malty taste just like I like my Oktoberfest. Will definitely make this again maybe even give it a permanent handle on my keezer.

 

[Omahawk]

Well I'm 3 weeks out from the wedding I brewed this for and I'm very happy with my results. I designed my own recipe which I will try to attach a picture of the ingredient list from Beer Smith which I used to tweek things around until the beer matched the so called "style". Tastes fantastic very mild bittering with a crisp finish. Slight malty taste just like I like my Oktoberfest. Will definitely make this again maybe even give it a permanent handle on my keezer.

Sounds great.

Out of curiosity, how long has it been lagering? I've been mostly an ale brewer, but done several lagers in a row now. They seem to vary in time required to being "ready". I'm about to pull my Ofest from the fridge and do the d-rest on it. Guessing I'm 2 months off from drinking it still.

 

[Gustifer]

Brewed March 10th 4 days @ 54 rack to secondary then 10 days @ 54 then raised to 60 for tertiary for 4 days then lowered 2 degrees per day until I got it to 35 degrees. Lagered at 35 from April 2nd until July 6th.

 

[Omahawk]

Here's what I have for this year's batch:

70% Pilsner
17% Vienna Malt
13% Munich Malt

Bittering addition of Magnum, and a 30 minute Tettnang addition for 27 IBU.

Using Wyeast Munich Lager (2308 ).

OG: 1.053
5.1 SRM

Mash at 152.

This turned out tremendous. I would not change a thing, and honestly want to brew it year round and keep it on hand at all times.

 

[synonymous18]

Wait for the finale