Oktoberfest recipe ideas (without lagering)

[E_Rock]

Some friends are hosting an Oktoberfest party and I'd like to bring a keg of homebrew for the festivities. From my quick research it seems that what is served in Bavaria, Festbier, is actually closer to a helles than the traditional Märzenbier.

I know that traditionally a lager would be served, but I don't really have the ability to lager, so I'm looking for an ale substitute. I was thinking maybe a Kolsch would be in order? I don't believe my friends will be overly concerned if I am not true to style, but I'd like it to at least be somewhat appropriate. I'm not going to show up with a IIPA or a stout. ;-)

If anyone has any suggestions, please let me know!

 

[Peruvian802]

I think a Kolsch is the closest you will find.

OTOH - I just brewed a beer for our Oktoberfest that was 9lbs Munich, 2lbs roasted Munich (I roasted in the oven at 350 deg. for 40 minutes), 1 oz magnum at 60 and nottingham yeast. I brewed another another that is 10lbs pilsner, 1 oz magnum at 60, 1 oz hallertauer @ 15 and nottingham. I fermented on the colder end (below 64 degrees) via a swamp cooler for both.

I think you could even get away with a Hefeweizen as most folks will know it's German and won't much care if it's traditionally served during Oktoberfest.

 

[mrdauber64]

Brew an Oktoberfest(5.5 lbs Vienna, 5.5 lbs Munich 1.1 lbs Caramunich, hop around 23 IBU's) but use an Ale yeast fermented cold. I really like to use Nottingham around 58 degrees. Gives a very clean, lager-like, characteristic.

Another good option would be a Dunkewiezen. I love a good Dunkewiezen in the fall. You would ferment this between 62-65 degrees.

 

[tgif]

Brulosophy has done some fermentation temp tests with saflager 34/70 that suggest you could get away with fermenting it at up to 70°, so you could always try that.

 

[rwgaro]

I just bottled this (tasted great, really looking forward to it carbing up). It gets great reviews and is on the homebrewtalk top 100 list, called "Oktoberfast".

https://www.homebrewtalk.com/showthread.php?t=39021

 

[MrAverageGuy]

Just made this one for a Labor Day neighborhood thing - it was a hit! Uses Kölsch yeast...if you can't lager, you probably at least need some temp control to make this one - 65F for a week, then 60F for 2 weeks. https://www.homebrewtalk.com/showthread.php?t=38880

 

[E_Rock]

Thanks for the feedback. I like the look of these recipes. The party is Oct 22, so I don't have that much time for a lengthy lagering. I could probably handle a swamp cooler approach for a cooler fermentation that usual. Usually I ferment around 65-68 with relative ease in my basement. I put the fermenter in a large rubbermaid tub and very rarely do I need to add a frozen water bottle. If I add a t-shirt and some additional frozen water bottles I can likely bring it down to 60F.

 

[E_Rock]

Brulosophy has done some fermentation temp tests with saflager 34/70 that suggest you could get away with fermenting it at up to 70°, so you could always try that.

I'm going to look into this. Thanks.

 

[Redtab78]

Why not just brew an Oktoberfest using an ale strain? Biermuncher has an "OktoberFAST" recipe: https://www.homebrewtalk.com/showthread.php?t=39021

 

[E_Rock]

Why not just brew an Oktoberfest using an ale strain? Biermuncher has an "OktoberFAST" recipe: https://www.homebrewtalk.com/showthread.php?t=39021

I ended up brewing OktoberFAST last weekend. My LHBS didn't have aromatic malt, so I subbed in melanoidin. I have to say, it smelled absolutely amazing and the wort tasted very rich and delicious. The S-04 took off and was happily bubbling away in less than 24h. The back room in my basement is my "fermentation chamber". It stays pretty cool. I placed the fermenter in 5" of cool water, covered in a t-shirt with a fan blowing across it and it has stayed consistently between 60-62F. I'll report back in with the results, but I'm pretty excited.