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

[rtstrider]

Forgot to say I made this last fall and it was fantastic.

Highly recommend doing a beta rest (at least 20 minutes at 162F) and pressure ferm for a nice pillowy head.

Just to clarify you would recommend adding a 20 min rest at 162F on top of the currect mash schedule? I do not have a pressure ferm setup yet but that's way down the line of things to add to the homebrewery

 

[deadwolfbones]

Just to clarify you would recommend adding a 20 min rest at 162F on top of the currect mash schedule? I do not have a pressure ferm setup yet but that's way down the line of things to add to the homebrewery

Personally I'd do about 45mins @ 145 and then 20 each at 154 and 162, but it depends on how patient you want to be.

The alpha rest at 162 does a lot to build dextrins and promote lacing/head retention.

 

[Beekeeper]

recommend doing a beta rest (at least 20 minutes at 162F)

The alpha rest at 162 does a lot

Does this seem confusing to anyone else?

 

[MicroMickey]

The late, great George Fix was a proponent of an additional rest at 160o for 10 minutes. This helps develop glyco-proteins which are polymers of dextrins and middle to high molecular weight proteins. They promote foam stability. 162o for 20 minutes will do the same thing. I've done this many times and it works.

 

[deadwolfbones]

Does this seem confusing to anyone else?

Yeah, mistake by me on the first one. It's an alpha rest.

 

[deadwolfbones]

The late, great George Fix was a proponent of an additional rest at 160o for 10 minutes. This helps develop glyco-proteins which are polymers of dextrins and middle to high molecular weight proteins. They promote foam stability. 162o for 20 minutes will do the same thing. I've done this many times and it works.

I've done up to 60 minutes, and at that length (and with pressure ferm, 25PSI for me), I get mousse-like head.

 

[rtstrider]

Brewing the recipe this evening. Using the following Mash rests

140F 30min
150F 30min
162F 20min
168F 10min (mashout)

 

[seilenos]

Brewing the recipe this evening.

Small world ... I brewed the same last night using one of your versions.

Single 90min infusion at 148-150F.

I'm trying some new techniques to see how they pan out, mainly because I really want to streamline my brewing process.

I chilled to 85 F and then let sit overnight to get down to room temp and let the wort settle. I could have gotten it to room temp if I baby sat the chiller for a much longer time and passed a lot more water through the immersion chiller; groundwater is so warm right now it takes a while to get down in to the mid-70s. Since I figured I was going to let it settle overnight 10 min to 85 F was good enough.

This morning I drained mostly clear wort into a corny keg. The first few ounces were cloudy but then got brilliant immediately. I boiled off a little too much so I came up about two pints short of the weld line. I had the option of dumping in cloudy wort or just living with it. I figured taking a note for next time was the best course of action. It's now sitting in my lagering chamber to get it a bit cooler.

I'll be pitching Wyeast 2124 and will pressure ferment in the keg at 60 F/15 psi.

Keg has a floating dip tube so I will serve right from it without racking.

Would love this process to work because it would eliminate my need for cleaning a fermentor, purging a keg, and racking for serving. I did the pressure ferment once before successfully. This is the first time I let it settle overnight though to keep as much trub out of the keg as possible.

 

[FugacityBrews]

Thanks for sharing this! I tried a wonky variation this year that really didn’t pan out the way I had hoped, so I’ll be brewing your recipe in the hopes of having the experience I originally intended to! I like how simple and sensible this is, and I’m especially excited for the more sulphuric bohemian lager yeast.