Oktoberfestbier (lager) from Brouwerij Boerderij Kabouter

[Boerderij_Kabouter]

It is all accurate except the yest. I found that Wyeast 2007 Pilsen lager turned out much better than the W34/70. I am using all 2007 this year (make sure you make a BIG starter, check out mr. malty dot com).

 

[Sockmonkey]

Thanks. What schedule did you end up using for your hochkurz?

 

[Boerderij_Kabouter]

Mash schedule was:

Protein rest: Dough-in to 133º for 15 minutes
Maltose rest: Infusion to 144º for 40 minutes
Dextrinization rest: after 15 minutes of the Maltose rest, pull a deco and bring it to boil, reintroduce after the Maltose rest time to reach 158º and hold for 40 minutes.
Mash out: Pull a decoction to mash out at 169º and start sparging.

 

[Boerderij_Kabouter]

I saw that I did not update this thread after last years batch. A massive hit again. This really is the best beer I brew by a pretty good margin.

 

[cheezydemon3]

Winner.

Thanks for sharing!

 

[Boerderij_Kabouter]

This might be easier to read...

Recipe: Wild Thing Oktoberfestbier
Style: Oktoberfest/Marzen
TYPE: All Grain

Recipe Specifications
--------------------------
Batch Size: 11.00 gal
Boil Size: 12.72 gal
Estimated OG: 1.055 SG
Estimated Color: 8.4 SRM
Estimated IBU: 18.9 IBU
Brewhouse Efficiency: 75.00 %
Boil Time: 60 Minutes

Ingredients:
------------
Amount Item Type % or IBU
7.10 lb Munich II (Weyermann) (8.5 SRM) Grain 32.51 %
7.10 lb Vienna Malt (Briess) (3.5 SRM) Grain 32.51 %
6.74 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 30.86 %
0.45 lb Aromatic Malt (Briess) (20.0 SRM) Grain 2.06 %
0.45 lb Caramunich II (Weyermann) (63.0 SRM) Grain 2.06 %
4.81 oz Hallertauer Hersbrucker [2.50 %] (60 min)Hops 18.9 IBU
1.90 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.90 tsp Yeast Nutrient (Primary 3.0 days) Misc
2 Pkgs Pilsen Lager (Wyeast Labs #2007) Yeast-Lager


Mash Schedule: My Mash

Maltose - 144
Dextrin - 158

label:

tap handle:

 

[timbudtwo]

Man I would love to do a deco mash but I have no clue how to with biab

 

[Boerderij_Kabouter]

Just use an extra pot on the stove or burner. Super easy. Go to braukaiser.com and watch the Kaiser's videos. They explain the process very well. Basically, you just remove some of the mash from your bag, boil it in a separate pot, then return it to the bag.

Good luck. Let me know if you brew the Wild Thing!

 

[motobrewer]

did you really do a protein rest? did you feel there was a benefit?

I was gonna do a similar schedule except no protein, dough straight to maltose rest. grain bill is just 75% vienna, 25% munich

 

[Boerderij_Kabouter]

I am a pretty big believer in properly applied protein rests. I feel like lagers benefit with a better head retention (just my observations, the science behind that claim is pretty spotty) and the beers have a better crispness to them. Plus, it is only an extra 15 minutes.

I will be brewing Wild Thing in May sometime. Hurray!

 

[motobrewer]

oh, 15? it shows more like 30 in your schedule.

133F then? what was your FG?

 

[Boerderij_Kabouter]

Yeah, I only do 15 m for protein rests. The Wild Thing always finishes right around 1014 or 1015.
Cheers!

 

[motobrewer]

After nearly 4 years, I'm finally going to brew this. lol.

 

[motobrewer]

well i totally screwed this up so i'm going to have to rebrew.

 

[Boerderij_Kabouter]

The opportunity for rebrew is high...

 

[motobrewer]

look who's back!

 

[Boerderij_Kabouter]

Ha. I check in about as often as Edwort... if he's still around???

This beer is still good though. I changed some things up last year and it was a mistake. It's probably still my best recipe.