Partial Mash Oktoberfest - Mash?

[petep1980]

I am doing a PM O-fest soon, as soon as my basement temp dips below 54, which should be soon.

Anyways, I know most O-fest is decocted, and I've done decoctions and am comfortable doing one. I am just wondering it it's overkill and if I can get away with a single temp infusion, batch sparge method. I have 5# Vienna and 1.5# Munich Dark btw. The extract I am using is Cooper's Euro Lager.

 

[wilserbrewer]

Partial mash decoction seems like a bit of overkill to me...but then again Im lazy...hah.

 

[petep1980]

It does seem like much to me.

 

[TheWhaleShark]

I'm pretty sure you have to do a decoction to properly caramelize the malt.

 

[malkore]

I've made two marzen's and neither called for a decoction.

Authentic? maybe not.
Delicious? quite.

I'd skip it on a PM unless it was a learning tool, but you've already done decoctions.

 

[Yooper]

I'm pretty sure you have to do a decoction to properly caramelize the malt.

Really? I don't think I've ever done a decoction on an Oktoberfest/Marzen style beer.

A single infusion should work fine, although my favorite recipe does do a step mash via infusion, not decoction.

A good portion of Munich malt with a bit of caramel malt should get you the correct amount of maltiness. I really like the bready/toasty malt flavor in a good Oktoberfest. Maybe I should start one soon!