Festbier Oztoberfest (1st place with score of 43!)

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all5n

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Ran this one yesterday. No chill cooling overnight and pitched this morning. Moving to ferm chamber @ 52 degrees once i see signs the fermentation has started.

I used dark Munich malt (on purpose) and twice the amount of carapils (on accident).

Used a little bit longer mash schedule in my brewzilla. Love the easy temperature control.

doug in -> 140 @ 40 minutes
ramp-> 150 @ 40 minutes
ramp -> 159 mash out

Ended up at 7% potential acohol, so i guess my conversion ratio was pretty good.
 

tillerybass

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Just brewed this on Sunday. 12 gallon batch and pitched onto a yeast cake from a pilsner that was kegged the day before.

My mash was: 145 for 40 min then 157 for 30 minutes. Hit all my numbers and it's chugging away at 50 degrees!
 

rtstrider

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For my lagers I shoot for 14 days at 50F, ramp up to room temp for 7 days or so. Then if I need the fermenter for something else and a keg hasn't opened up the lager will go into secondary at room temp until a keg opens. After kegging it gets 48-72 hours at serving temps on gas, fined with gelatin, then I'll pull a sample every week or so until it's right where I want it. With this beer it seems to take a good 7-8 weeks in the keg to smooth out. It's really good once it does though! As a matter of fact this is the annual Oktoberfest beer in our household. It'll be fermented with the Augustiner strain (Omega Bayern) this year.
 

rtstrider

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Just spun up the yeast from the freezer bank for this brew. Should be brewing this next Friday/Saturday. Made a few tweaks to the recipe from years past. First attempt used w34/70. Second attempt used 2124. I wanted a yeast with a little less bite this go around so I chose Omega Bayern (Augustiner supposedly). I used that on a helles a few months ago and it worked out great! The Great Western Pure Idaho was a bit busy for my tastes but everything else was great! Anywho I also nixed out the melanoidin malt (my deviation from the op's recipe) and am removing the carapils. Here's what I got

Brew Method: All Grain
Style Name: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.047
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.059
Final Gravity: 1.014
ABV (standard): 5.92%
IBU (tinseth): 23.9
SRM (morey): 8.02
Mash pH: 5.78

FERMENTABLES:
4 lb - BEST Heidelberg (31.9%)
4 lb - BEST Munich (31.9%)
4 lb - BEST Vienna (31.9%)
0.52 lb - Caramunich Type 1 (4.2%)

HOPS:
0.35 oz - Magnum, Type: Pellet, AA: 15, Use: First Wort, IBU: 20.58
0.5 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 3.32

MASH GUIDELINES:
1) Strike, Temp: 125 F, Time: 15 min, Amount: 13.48 qt
2) Infusion, Temp: 147 F, Time: 75 min, Amount: 5.4 qt
3) Fly Sparge, Temp: 170 F, Amount: 3.78 gal
Starting Mash Thickness: 1.5 qt/lb

YEAST:
Omega Yeast Labs - Bayern Lager OYL-114
 

rtstrider

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Kegging this up today! Now can say this version is a good bit smoother than the op recipe. 2124 tends to be a tad "bitey" to me. Works great in accentuating hops in Pilsners but I was looking for something a tad smoother here. The Bayern (rumored to be Augustiner) strain has worked wonderfully! The brew is right where it should be prior to lagering. The toast/roast is already a background note and the maltiness compliments the brew nicely! I used the Munich water profile from Bruinwater and aimed for a 5.25 mash ph. Really curious to see how this tastes/looks after 7 weeks of lagering and fining with gelatin. It should be nice and bright :)
 

rtstrider

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Made some minor tweaks this year and its even better to my tastes! Next year may just ditch the 15 min addition and go with a bittering charge only at fwh. Used Omega Bayern. I like it better as it accentuates the malt more than the Weinstephaner strain. Rumor has it Omega Bayern is the Augustiner strain. Anywho prost!
 

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