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Date: 22 Nov 2006 23:06:03
From: Steve/Aus
Subject: Oktoberfest style
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I made an Okt. style of beer using this recipe
for 20 Litres
5000g pils malt
250g vienna malt
500g munich malt
250g amber (light crystal malt)
150g melanoidin malt
45g hersbruker (fwh)
hop extract.
It came out quite a bit sweeter than I wanted and with too much body. I want
to keep the maltiness of this beer but lighten it up a bit. It could even
swing to more of a malty taste but it needs to be more refreshing.
Suggestions are welcome, I really like the Okt style of beer
Steve W (in Aus)
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Date: 23 Nov 2006 02:53:24
From: Norm J
Subject: Re: Oktoberfest style
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On Wed, 22 Nov 2006 23:06:03 GMT, "Steve/Aus"
<adlab@bigponddotnetdotau.trashthisbit > wrote:
>I made an Okt. style of beer using this recipe
>
>for 20 Litres
>5000g pils malt
>250g vienna malt
>500g munich malt
>250g amber (light crystal malt)
>150g melanoidin malt
>45g hersbruker (fwh)
>hop extract.
>
>It came out quite a bit sweeter than I wanted and with too much body. I want
>to keep the maltiness of this beer but lighten it up a bit. It could even
>swing to more of a malty taste but it needs to be more refreshing.
>Suggestions are welcome, I really like the Okt style of beer
>Steve W (in Aus)
>
Recipe as is can ferment out quite well since you only have about 4%
crystal in it. For an Octoberfest your recipe is pretty skimpy on the
munich and vienna. An authentic Octoberfest could be made with nearly
100% of either for a much maltier beer, but a lot of good recipes have
about 50% pils, 40% vienna/munich, and up to 10%
caravienne/caramunich/melanoidin character malts.
I believe your over sweet beer is due to underattenuation which can
occur for a number of reasons but certainly not the ingredients given
above. Perhaps you mashed at too high a temperature to get sufficient
conversion; try mashing at a lower temperature of 148-150 degrees.
Perhaps you underpitched yeast, or the yeast was unhealthy, or you
underaerated the wort after pitching. A one gallon well aerated yeast
starter for a 5 gallon batch will help, and aerate really well. Good
temperature control is also essential for the yeast to ferment out
properly. If your temperature fluctuates down too much the yeast will
drop out and not finish out properly
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Date: 25 Nov 2006 22:48:33
From: Brian
Subject: Re: Oktoberfest style
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Agreed, drop the pils malt altogether!
"Norm J" <fishface876@yahoo.com > wrote in message
news:2d2am2d95hhuvnek2tvhn9f0ph32mp3fkg@4ax.com...
> On Wed, 22 Nov 2006 23:06:03 GMT, "Steve/Aus"
> <adlab@bigponddotnetdotau.trashthisbit> wrote:
>
>>I made an Okt. style of beer using this recipe
>>
>>for 20 Litres
>>5000g pils malt
>>250g vienna malt
>>500g munich malt
>>250g amber (light crystal malt)
>>150g melanoidin malt
>>45g hersbruker (fwh)
>>hop extract.
>>
>>It came out quite a bit sweeter than I wanted and with too much body. I
>>want
>>to keep the maltiness of this beer but lighten it up a bit. It could even
>>swing to more of a malty taste but it needs to be more refreshing.
>>Suggestions are welcome, I really like the Okt style of beer
>>Steve W (in Aus)
>>
> Recipe as is can ferment out quite well since you only have about 4%
> crystal in it. For an Octoberfest your recipe is pretty skimpy on the
> munich and vienna. An authentic Octoberfest could be made with nearly
> 100% of either for a much maltier beer, but a lot of good recipes have
> about 50% pils, 40% vienna/munich, and up to 10%
> caravienne/caramunich/melanoidin character malts.
>
> I believe your over sweet beer is due to underattenuation which can
> occur for a number of reasons but certainly not the ingredients given
> above. Perhaps you mashed at too high a temperature to get sufficient
> conversion; try mashing at a lower temperature of 148-150 degrees.
> Perhaps you underpitched yeast, or the yeast was unhealthy, or you
> underaerated the wort after pitching. A one gallon well aerated yeast
> starter for a 5 gallon batch will help, and aerate really well. Good
> temperature control is also essential for the yeast to ferment out
> properly. If your temperature fluctuates down too much the yeast will
> drop out and not finish out properly
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Date: 26 Nov 2006 01:15:40
From: Steve/Aus
Subject: Re: Oktoberfest style
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"Brian" <bschoolcraftCANTHESPAM@verizon.net > wrote in message
news:5L3ah.14474$Uz.9284@trnddc05...
> Agreed, drop the pils malt altogether!
>
Okay,
This new one was made on Saturday.
2500g pils
2000g munich
500g vienna
250g caramunich
250g melanoidin
30g saaz plugs 4% FWH.
approx 17IBU's, I'll add hop extract to approx 22IBU's
WY 2042 Danish - huge starter
I think an all-munich/vienna beer would be too heavy and take too long to
mature.
I like the Hofbrau Okt. which is an easy drinking beer with a tremendous hop
depth.
(I think their label is fantastic as well, sorta festive and old worldly)
Reasoning.
Pils stops it getting too heavy
Munich for malt flavour & colour
Vienna for malt and a toasty aspect
Caramunich for a touch of sweetness and body/mouthfeel
Melanoidin for maltiness and to counteract the pils which is not so malty
Saaz because of the spicyness
Wy 2042 to counteract the heaviness of the malts because it ferments fairly
crisp
Steve W (in Aus)
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Date: 25 Nov 2006 19:46:57
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Oktoberfest style
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Steve/Aus wrote:
> "Brian" <bschoolcraftCANTHESPAM@verizon.net> wrote in message
> news:5L3ah.14474$Uz.9284@trnddc05...
>> Agreed, drop the pils malt altogether!
>>
> Okay,
> This new one was made on Saturday.
> 2500g pils
> 2000g munich
> 500g vienna
> 250g caramunich
> 250g melanoidin
> 30g saaz plugs 4% FWH.
> approx 17IBU's, I'll add hop extract to approx 22IBU's
> WY 2042 Danish - huge starter
>
> I think an all-munich/vienna beer would be too heavy and take too long to
> mature.
> I like the Hofbrau Okt. which is an easy drinking beer with a tremendous hop
> depth.
> (I think their label is fantastic as well, sorta festive and old worldly)
>
> Reasoning.
> Pils stops it getting too heavy
> Munich for malt flavour & colour
> Vienna for malt and a toasty aspect
> Caramunich for a touch of sweetness and body/mouthfeel
> Melanoidin for maltiness and to counteract the pils which is not so malty
> Saaz because of the spicyness
> Wy 2042 to counteract the heaviness of the malts because it ferments fairly
> crisp
>
> Steve W (in Aus)
>
>
There's really no problem using all-pils as a base malt, but you do want
a reasonable amount of caramel if you do this (10-15%). I've done
variants that use (as the base malts) all pils, 20% munich-80%pils, 50%
munich-50%pils, and all vienna. I agree that all-munich is probably a
poor choice for this style, although you can do 30%pils-70%munich and a
long, low sacc. rest to get good attenuation.
However you do these beers, bear in mind that they are generally
well-attenuated.
--
(Replies: cleanse my address of the Mark of the Beast!)
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http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
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Date: 26 Nov 2006 22:16:09
From: Steve/Aus
Subject: Re: Oktoberfest style
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"The Artist Formerly Known as Kap'n Salty" <mikey666@666swampgas.666com >
wrote in message news:4568f20a$0$14692$c3e8da3@news.astraweb.com...
> Steve/Aus wrote:
>> "Brian" <bschoolcraftCANTHESPAM@verizon.net> wrote in message
>> news:5L3ah.14474$Uz.9284@trnddc05...
......I like the Hofbrau Okt. which is an easy drinking beer with a
tremendous hop
depth......
Err......Tremendous MALT depth, more appropriate me thinks.
> There's really no problem using all-pils as a base malt, but you do want a
> reasonable amount of caramel if you do this (10-15%). I've done variants
> that use (as the base malts) all pils, 20% munich-80%pils, 50%
> munich-50%pils, and all vienna. I agree that all-munich is probably a poor
> choice for this style, although you can do 30%pils-70%munich and a long,
> low sacc. rest to get good attenuation.
>
> However you do these beers, bear in mind that they are generally
> well-attenuated.
>
A 90+ minute sach rest at 66°C plus the first runnings and first batch
sparge runnings were left sitting for 20mins (FWH soak) and no mash-out
should see total conversion.
A huge starter dropped in at 30°C saw almost instant fermentation - the
fermenter was immediately crashed cooled and proper temperature reached
within 12 twelve hours (6°C). I should get good attenuation. I will
diacetyl-rest this beer of course and the warming up will finish off
fermenatation nicely.
Steve W (in Aus)
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Date: 26 Nov 2006 16:15:24
From: The Artist Formerly Known as Kap'n Salty
Subject: Re: Oktoberfest style
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Steve/Aus wrote:
> "The Artist Formerly Known as Kap'n Salty" <mikey666@666swampgas.666com>
> wrote in message news:4568f20a$0$14692$c3e8da3@news.astraweb.com...
>> Steve/Aus wrote:
>>> "Brian" <bschoolcraftCANTHESPAM@verizon.net> wrote in message
>>> news:5L3ah.14474$Uz.9284@trnddc05...
>
> ......I like the Hofbrau Okt. which is an easy drinking beer with a
> tremendous hop
> depth......
>
> Err......Tremendous MALT depth, more appropriate me thinks.
>
>
>> There's really no problem using all-pils as a base malt, but you do want a
>> reasonable amount of caramel if you do this (10-15%). I've done variants
>> that use (as the base malts) all pils, 20% munich-80%pils, 50%
>> munich-50%pils, and all vienna. I agree that all-munich is probably a poor
>> choice for this style, although you can do 30%pils-70%munich and a long,
>> low sacc. rest to get good attenuation.
>>
>> However you do these beers, bear in mind that they are generally
>> well-attenuated.
>>
>
> A 90+ minute sach rest at 66°C plus the first runnings and first batch
> sparge runnings were left sitting for 20mins (FWH soak) and no mash-out
> should see total conversion.
> A huge starter dropped in at 30°C saw almost instant fermentation - the
> fermenter was immediately crashed cooled and proper temperature reached
> within 12 twelve hours (6°C). I should get good attenuation. I will
> diacetyl-rest this beer of course and the warming up will finish off
> fermenatation nicely.
> Steve W (in Aus)
Note that if you used the same crash technique on the prior brew, this
may have cause your under attenuation (especially given the grain bill).
I'd avoid going this route, as it will cause problems occasionally. A
huge starter will mitigate the problem often, but not always.
--
(Replies: cleanse my address of the Mark of the Beast!)
Teleoperate a roving mobile robot from the web:
http://www.swampgas.com/robotics/rover.html
Coauthor with Dennis Clark of "Building Robot Drive Trains".
Buy several copies today!
|
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Date: 26 Nov 2006 22:12:04
From: Norm J
Subject: Re: Oktoberfest style
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On Sun, 26 Nov 2006 01:15:40 GMT, "Steve/Aus"
<adlab@bigponddotnetdotau.trashthisbit > wrote:
>
>"Brian" <bschoolcraftCANTHESPAM@verizon.net> wrote in message
>news:5L3ah.14474$Uz.9284@trnddc05...
>> Agreed, drop the pils malt altogether!
>>
>Okay,
>This new one was made on Saturday.
>2500g pils
>2000g munich
>500g vienna
>250g caramunich
>250g melanoidin
>30g saaz plugs 4% FWH.
>approx 17IBU's, I'll add hop extract to approx 22IBU's
>WY 2042 Danish - huge starter
>
>I think an all-munich/vienna beer would be too heavy and take too long to
>mature.
>I like the Hofbrau Okt. which is an easy drinking beer with a tremendous hop
>depth.
>(I think their label is fantastic as well, sorta festive and old worldly)
>
Looks like a good recipe. Hope it turns out great.
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Date: 27 Nov 2006 10:33:55
From: Denny Conn
Subject: Re: Oktoberfest style
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Steve/Aus wrote:
>
> I made an Okt. style of beer using this recipe
>
> for 20 Litres
> 5000g pils malt
> 250g vienna malt
> 500g munich malt
> 250g amber (light crystal malt)
> 150g melanoidin malt
> 45g hersbruker (fwh)
> hop extract.
>
> It came out quite a bit sweeter than I wanted and with too much body. I want
> to keep the maltiness of this beer but lighten it up a bit. It could even
> swing to more of a malty taste but it needs to be more refreshing.
> Suggestions are welcome, I really like the Okt style of beer
> Steve W (in Aus)
Lose the amber and melanoidin.
---------- >Denny
--
Life begins at 60...1.060, that is.
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Date: 28 Nov 2006 19:36:32
From: JS
Subject: Re: Oktoberfest style
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On Mon, 27 Nov 2006 10:33:55 -0800, Denny Conn
<denny.g.conn@ci.eugene.or.us > wrote:
>Steve/Aus wrote:
>>
>> I made an Okt. style of beer using this recipe
>>
>> for 20 Litres
>> 5000g pils malt
>> 250g vienna malt
>> 500g munich malt
>> 250g amber (light crystal malt)
>> 150g melanoidin malt
>> 45g hersbruker (fwh)
>> hop extract.
>>
>> It came out quite a bit sweeter than I wanted and with too much body. I want
>> to keep the maltiness of this beer but lighten it up a bit. It could even
>> swing to more of a malty taste but it needs to be more refreshing.
>> Suggestions are welcome, I really like the Okt style of beer
>> Steve W (in Aus)
>
>Lose the amber and melanoidin.
>
> ---------->Denny
Denny, could you expound on this? What exactly is melanoidin malt to
be used for , if not Oktoberfest? Would the Vienna supply melanoidins
anyway? I thought they were important for this style. When I made
mine last year, I used too much of melan. However, I don't understand
your advice to leave them out altogether.
Thanks,
John S.
--
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Date: 29 Nov 2006 09:14:28
From: Denny Conn
Subject: Re: Oktoberfest style
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JS wrote:
> Denny, could you expound on this? What exactly is melanoidin malt to
> be used for , if not Oktoberfest? Would the Vienna supply melanoidins
> anyway? I thought they were important for this style. When I made
> mine last year, I used too much of melan. However, I don't understand
> your advice to leave them out altogether.
IMO, an Ofest really doesn't need anything but pils (maybe), Munich, and
Vienna malts. The idea that you need a lot of other stuuf comes, I
think, from Fix's VMO style series book. When it was written, good
quality continental malts weren't available in the US, so Fix recommend
using crystal and other specialty malts to mimic the flavor of
continental Munich and Vienna malts. He inimated before he died that he
was planning on rewriting it, since those malts were available now.
Melanoidin is sometimes used ti mimic the effects of a decoction, but
personally I'm not convinced of the fact that a decoction will do all
that much, or that melanoidin will add a pleasing taste. Personally,
I've found that if I use quality malts like Durst or Weyermann, I can
make a great tasting (well, to ME at least!) O'fest without the use of
crystal or melanoidin malts.
----------- >Denny
--
Life begins at 60...1.060, that is.
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