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

[bamcisman]

Cracked open one of these bad boys a week early. I will say lagering is an ABSOLUTE with this brew. No way around it! It has really smoothed things out and it’s way better than it was before Doing an official Octoberfest grill out next Friday

Agreed. It was good a few weeks after kegging... Now that it's been in the keg for almost 7 weeks, it is Delicious with a capital D. I will brew this every year in July for sure.

 

[rtstrider]

Agreed. It was good a few weeks after kegging... Now that it's been in the keg for almost 7 weeks, it is Delicious with a capital D. I will brew this every year in July for sure.

This was the third week in the fridge. A non lagered sample was very astringent but lagering has helped big time with that. Am curious to see where this is at the 7 week mark for me at least

 

[rtstrider]

This has lagered around 8 weeks and it’s finally hit it’s sweet spot! Ok I wanted to break this down for any new brewers. At first sample before bottling this was astringent to me at least. In the bottles after carbing for 3-4 weeks it was carbd and astringent. After 3 weeks cold conditioned the yeast flavor of w34/70 was still there but the beer was clear and still astringent. 6 weeks the yeast flavor was weaker but there still and astringent. 8 weeks and holy moly! It’s nice and flippin smooth! So if you brew this and get that astringent bite it does go after lagering! Be patient and you’ll be rewarded with a darn good Marzen...And I hate the style but this has been my go to beer as of a few days ago Good luck, brew on, and enjoy!!!

ps I fermented this at 66f with w34/70 non rehydrated. This is CLEAN!

 

[Beer Viking]

Sounds awesome! Forgive me for this question but I'm new to brewing; did you adjust the temperature of the mash for the remaining 30 mins of out the total 60 mins so you would get both alpha and beta enzymes?

 

[cgoldberg3]

This looks like a good recipe to add to the queue! I either need to start drinking more or start making 3 gallon batches lol.

 

[megs8888]

Hi I am about to make a Marzen would someone please explain the mash process please not undertanding the timings
Mash is that for 26mins 48 secs added water was 151.81 F Target Temp is lower being 140F ???
Beta Rest at 56.48 for 30 min at 139.3F?
Mash 20min 20sec strike 173.5 Target Temp 150F
Alpha Rest for 30 mins at 148,8?




Can I do a decoction on this what would that involve? and can I use WLP920 Yeast instead? I intend to ferment and then condition in a 23 litre keg, should i condition in the keg for 6 weeks and then transfer to another kegs to clear?

thanks for your help

00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F

 

[Ariel]

Can someone explain the instructions to me? I'm not familiar with all these terms. This would be my 3rd batch of beer and I am scaling it down to 1 gallon

 

[Hoppy2bmerry]

Can someone explain the instructions to me? I'm not familiar with all these terms. This would be my 3rd batch of beer and I am scaling it down to 1 gallon

Have you been brewing all grain or with extract? What specifically do you want help with?

 

[Ariel]

Have you been brewing all grain or with extract? What specifically do you want help with?

Ive done all grain. I followed a video which said to boil the grain to 165(ish) and let it sit at that temp for 1 hour. Then drain the grains and boil for 1 hour with the hops. Cool and bottle. All these terms and the exact seconds is all new to me.



00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F - Does this mean to boil the grains for 26 min?
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F - Does this mean to let it steep in the water for 56 min?
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F - Do I boil it again to reach 150 for 20 minutes?
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F - Then let it steep for another hour?

When do I add the hops?

 

[IslandLizard]

Can someone explain the instructions to me? I'm not familiar with all these terms. This would be my 3rd batch of beer and I am scaling it down to 1 gallon

How to Brew.com - Section 3: Brewing All-Grain Beer

 

[bracconiere]

Ive done all grain. I followed a video which said to boil the grain to 165(ish) and let it sit at that temp for 1 hour. Then drain the grains and boil for 1 hour with the hops. Cool and bottle. All these terms and the exact seconds is all new to me.



00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F - Does this mean to boil the grains for 26 min?
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F - Does this mean to let it steep in the water for 56 min?
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F - Do I boil it again to reach 150 for 20 minutes?
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F - Then let it steep for another hour?

When do I add the hops?

hmm, looks like strike water heated to 151f, and added to the grain. which will cool it down to ~140f. then doing a step mash by adding some more water at 173f, to bring the mash up to ~150f? both held there for 30 minutes...honestly....i have no idea what the numbers in front mean, looks like a bible quote or something?

and how did the beer you brought the mash up to 165f work out for you? 165f, would be the temp you want to heat your water to, what they call "strike water" before adding the crushed malt to it, because the malt will cool it down a bit....165f will denature the enzymes you need working for you....

but i didn't read the whole thread, just thought i'd chime in to try and help....

 

[Hoppy2bmerry]

Ive done all grain. I followed a video which said to boil the grain to 165(ish) and let it sit at that temp for 1 hour. Then drain the grains and boil for 1 hour with the hops. Cool and bottle. All these terms and the exact seconds is all new to me.



00:26:48 Mash - Liquor: 2.87*gal; Strike: 151.81*°F; Target: 140*°F - Does this mean to boil the grains for 26 min?
00:56:48 Beta Rest - Rest: 30*m; Final: 139.3*°F - Does this mean to let it steep in the water for 56 min?
00:20:20 Mash - Liquor: 1.59*gal; Strike: 173.35*°F; Target: 150.0*°F - Do I boil it again to reach 150 for 20 minutes?
00:50:20 Alpha Rest - Rest: 30*m; Final: 148.8*°F - Then let it steep for another hour?

When do I add the hops?

Okay, when we ”mash” the grain is getting converted from starch to fermentable sugar. The “strike temp” is hotter than the mash temp because adding room temp grain will cool the hot water. This recipe has a step mash with the steps getting warmer. @IslandLizard has given a great recommendation for reading. As you increase the temp with each step you’ll need to keep the grain off the bottom of your kettle so it doesn’t burn. For the mash we do not boil. If this sounds daunting, perhaps you can use this grain bill with a familiar process. Many brewers have the opinion that step mashing isn’t needed now that grains have been modified. With that said, I’d keep it around 155-158F for an hour. I hope that helps.

 

[Ariel]

Okay, when we ”mash” the grain is getting converted from starch to fermentable sugar. The “strike temp” is hotter than the mash temp because adding room temp grain will cool the hot water. This recipe has a step mash with the steps getting warmer. @IslandLizard has given a great recommendation for reading. As you increase the temp with each step you’ll need to keep the grain off the bottom of your kettle so it doesn’t burn. For the mash we do not boil. If this sounds daunting, perhaps you can use this grain bill with a familiar process. Many brewers have the opinion that step mashing isn’t needed now that grains have been modified. With that said, I’d keep it around 155-158F for an hour. I hope that helps.

I double checked and it was 156F.

This is the steps that I followed for my first beers: I skipped the campdon tablet

Method: In a large stainless steel pot bring your water to 156ºF.
Dissolve the Campden tablet.
Place the mesh bag into the pot, and slowly stir in the crushed Munich malt.
Cover the pot, and maintain 154ºF for 1 hour - wrap in blankets / towels if needed.
After 1 hour, remove the bag of grain and squeeze out as much liquid as possible. Bring the pot to a boil.
Once boiling, add the hops and boil uncovered for 1 hour.
Remove from the stove, and chill the pot to 60ºF as quickly as possible.
Carefully transfer the wort to a cleaned and sanitised 1 gallon jug, add the yeast, and seal with an airlock.
Leave at room temp for 2 weeks out of direct sunlight.
Clean and sanitise pressure rated beer bottles - swing top is best.
Add desired amount of priming sugar to each bottle, and then carefully fill each bottle with beer.
Leave bottles at room temp for two weeks before transferring to the fridge to chill.

 

[rtstrider]

Got the grains crushed this morning and the 2124 starter has been cold crashing since last night. Planning on getting this brewed today. I used w34/70 last year and that was way too good! Wanted to brew the real thing though so going with 2124 and shooting for a fermentation temp of 49f for the heck of it. Can’t wait!

 

[rtstrider]

Done! Ended up boiling way too much off so boiling up some distilled water to top it off. As of now the brew would be over 7% lol

 

[rtstrider]

Just tapped the keg. It’s premature at 3.5 weeks. This really needs more cold conditioning. I fined with gelatin a few weeks ago and am using a floating dip tube. This is not where I want it to be quite yet flavor and clarity wise. Back to lagering for a few more weeks. May have to follow my own advice from the previous response and just wait till 8 weeks cold conditioned lol

 

[rtstrider]

Ok I spoke WAY too soon. Just took another pull from the keg for giggles. The head is lacking due to low carbonation. My beers were over carbed a pinch and now they’re under carbed just a pinch so been slowly but surely tweaking the psi on the kegerator. Man this is a really really really good Oktoberfest! Right under four weeks in the keg. Fined with gelatin and using a floating dip tube

 

[rtstrider]

Well it’s ready! Tried to do my best foamy pour for an Oktoberfest lol Anywho we grilled sausages, have cabbage going, and various other things that scream Oktoberfest. I want to tinker this a bit but that’s just to fit my personal tastes and would take this way out of style. Year two of brewing this and can say this is a great recipe!

 

[uSlackr]

Dumb question. Hallertauer has varieties now. Would this be Mittlelfrueh?

 

[rtstrider]

Dumb question. Hallertauer has varieties now. Would this be Mittlelfrueh?

yep! Mittlefrueh

 

[all5n]

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]

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!

 

[PersonalBrewer]

oops, mistake

 

[rtstrider]

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.

 

[pigroaster]

CONGRATZ ! ! !

Cheers

Love your sayings. Do you have any issues if I put a few of these on my beer labels? Thanks

 

[rtstrider]

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]

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]

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!

 

[rtstrider]

Will be brewing another rendition of this in 2 weeks. Here's what's going in the Brewzilla


Title: 2023 Oztoberfest

Brew Method: All Grain
Style Name: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Boil Size: 6.5 gallons
Boil Gravity: 1.056
Efficiency: 70% (brew house)

Hop Utilization Multiplier: 1

STATS:
Original Gravity: 1.060
Final Gravity: 1.015
ABV (standard): 5.95%
IBU (tinseth): 23.88
SRM (morey): 9.43

FERMENTABLES:
3.95 lb - Weyermann Pilsner (30.4%)
3.95 lb - BEST Munich (30.4%)
3.95 lb - BEST Vienna (30.4%)
0.5 lb - Caramunich Type 1 (3.8%)
0.65 lb - Melanoidin (5%)

HOPS:
1.65 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: First Wort, IBU: 22.35
0.25 oz - Hallertau Mittelfruh, Type: Pellet, AA: 3.75, Use: Boil for 15 min, IBU: 1.53

YEAST:
White Labs - German Lager X Yeast WLP835

MASH GUIDELINES:
1) Strike, Start Temp: 140 F, Target Temp: 140 F, Time: 30 min, Amount: 5.85 gal
2) Infusion, Start Temp: 140 F, Target Temp: 150 F, Time: 30 min
Starting Mash Thickness: 1.8 qt/lb

 

[deadwolfbones]

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

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