Howdy, Stranger!

It looks like you're new here. If you want to get involved, click one of these buttons!

Sign In with Google Sign In with OpenID Sign In with Twitter

Categories

In this Discussion

Tagged

Note to Visitors: Many posts have uploaded pictures that are only visible to logged in members. You may sign up for free and you will be able to see them.

Top Leaders

Top Posters

Who's Online (1)


Feeling generous? Help keep HBF running.
Get the sticker that shows them how you really feel.
Scoob's Oktoberfest Ale
  • scoobscoob
    Posts: 16,617
    Oktoberfest ALE II


    BJCP Style and Style Guidelines
    -------------------------------

    03-B European Amber Lager, Oktoberfest/Maerzen (scratch that, it's an ALE!)

    Min OG: 1.050 Max OG: 1.056
    Min IBU: 20 Max IBU: 28
    Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond

    Recipe Specifics
    ----------------

    Batch Size (Gal): 5.50 Wort Size (Gal): 5.50
    Total Grain (Lbs): 10.75
    Anticipated OG: 1.051 Plato: 12.61
    Anticipated SRM: 10.3
    Anticipated IBU: 21.4
    Brewhouse Efficiency: 75 %
    Wort Boil Time: 60 Minutes




    Grains


    -----------------------------------------------------------------------------
    5.25 lbs. Pale Malt(2-row)
    3.00 lbs. Vienna Malt
    2.00 lbs. Munich Malt(dark)
    0.50 lbs. Crystal 60L





    Hops


    -----------------------------------------------------------------------------
    1.00 oz. Tettnanger Tettnang Whole 3.20%AA 60 min.
    0.50 oz. Tettnanger Tettnang Whole 3.20%AA 45 min.
    0.50 oz. Tettnanger Tettnang Whole 3.20%AA 25 min.


    Yeast
    -----

    Danstar Nottingham


    Mash Schedule
    -------------

    Mash Type: Single Step

    Grain Lbs: 10.75
    Water Qts: 13.97 - Before Additional Infusions
    Water Gal: 3.49 - Before Additional Infusions

    Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

    Saccharification Rest Temp : 152 Time: 60
    Mash-out Rest Temp : 212 Time: 10
    Sparge Temp : 170 Time: 10


    Total Mash Volume Gal: 4.35 - Dough-In Infusion Only

    All temperature measurements are degrees Fahrenheit.



    Notes
    -----

    ferment at 59-60 degrees to keep the flavors clean and subdued, the malt is the key player in this beer.

    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I was toying with the idea of dropping the honey malt and going with 2 lbs of Munich dark malt instead, any thoughts?
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I'm going to brew this one up real soon so I can have it at thanksgiving dinner with the smoked turkey.
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    I could use some test brewers to give this one a try and give tasting notes on it to further develop the recipe
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    Maybe drop the mash temp to 150-152? the malts should keep it in the proper mouthfeel and level of sweetness.
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 47,526
    I would cut way back on the crystal .... way back. Loose the honey malt and bump the Vienna up to about 50% or higher ....
    Might be worth a decoction mash ...but doing the first runnings boil will get you close
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,526
    azscoob said:

    Maybe drop the mash temp to 150-152? the malts should keep it in the proper mouthfeel and level of sweetness.



    Yep ... 152 153....
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • FuzzyFuzzy
    Posts: 46,140
    azscoob said:

    I was toying with the idea of dropping the honey malt and going with 2 lbs of Munich dark malt instead, any thoughts?



    definitely drop the honey malt. i like it, just not for this type of beer.

    and i'd never say no to more munich malt!
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    Ok, 152 on temp, drop honey malt and go back to 2 lb Munich, kick a half lb of crystal out and add it to the Vienna .

    Color drops to 10.3, but it still fits the bill, I would hate to up the Vienna too much, I find it to get too grainy tasting?
    Jesus didn't wear pants
  • FuzzyFuzzy
    Posts: 46,140
    azscoob said:

    Ok, 152 on temp, drop honey malt and go back to 2 lb Munich, kick a half lb of crystal out and add it to the Vienna .

    Color drops to 10.3, but it still fits the bill, I would hate to up the Vienna too much, I find it to get too grainy tasting?



    my vienna lager doesn't taste grainy at all. :-??
    "Oh, you were serious? I was drunk."-C_B
  • scoobscoob
    Posts: 16,617
    In lagers I like it a lot, when I use it in ales it seems too grainy as opposed to biscuity
    Jesus didn't wear pants
  • scoobscoob
    Posts: 16,617
    That could be me though, I'm also one of those guys who only taste cat piss in beers brewed with simcoe.
    Jesus didn't wear pants
  • C_BC_B
    Posts: 76,859
    Oh, me likey. I need a lager I can do without lagering.
    "On it. I hate software." ~Cpt Snarklepants
  • FuzzyFuzzy
    Posts: 46,140
    azscoob said:

    That could be me though, I'm also one of those guys who only taste cat piss in beers brewed with simcoe.



    i agree with this 10000%
    "Oh, you were serious? I was drunk."-C_B
  • FuzzyFuzzy
    Posts: 46,140
    azscoob said:

    In lagers I like it a lot, when I use it in ales it seems too grainy as opposed to biscuity



    well, here's my philosophy on brewing: if you like it, brew it that way. if not, don't.
    "Oh, you were serious? I was drunk."-C_B
  • ceanntceannt
    Posts: 47,526
    azscoob said:

    In lagers I like it a lot, when I use it in ales it seems too grainy as opposed to biscuity



    Interesting ....... it should taste malty ...

    scoob
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,526
    Good call on the hops
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    ceannt said:

    azscoob said:

    In lagers I like it a lot, when I use it in ales it seems too grainy as opposed to biscuity



    Interesting ....... it should taste malty ...


    Oh, its malty for sure.. I get a bit of biscuity toast notes as well that I pick up on and its like I focus in on that aspect of it for some reason
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 47,526
    azscoob said:

    ceannt said:

    azscoob said:

    In lagers I like it a lot, when I use it in ales it seems too grainy as opposed to biscuity



    Interesting ....... it should taste malty ...


    Oh, its malty for sure.. I get a bit of biscuity toast notes as well that I pick up on and its like I focus in on that aspect of it for some reason


    Ok....
    Yeah... my version I use Vienna for base malt .... I will postie one of these days.
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • scoobscoob
    Posts: 16,617
    I adjusted the recipe above to reflect changes mentioned in this thread.
    Jesus didn't wear pants