4 Dog Oktoberfest - Saturday, Sept. 20, 2014
15 Gallons
I have been looking at this style for 7 years now and never brewed it. I always thought that a big, rich lager like is just too hard to brew. Well, I'm gonna give it a go now. I just have enough time to brew this and go on our trip to Panama City.
I had around 50% of the ingredients in my basement already, so this didn't cost me a lot, except for the yeast. I am using up all of my hops and most of my little bags of spare malt I have. I am going to ferment this @ 44F for day one and let it slowly rise to 50 F on day 2-3 and keep it there for the duration of the fermentation process. I won't have a lot of time to give it a lot of attention, so set it and forget it.
Ingredients
8 lbs. Munich 1
6 lbs. Vienna
5 lbs. Pilsner
3.5 lbs. OiO
1 lb. Carafoam
1.23 lbs. Muntons Crystal 60
18.9 g Perle ( 7.8 AA ) - 60 min.
43 g Hallertaur Tradition ( 7 AA ) - 60 min.
WLP940 Mexican Lager ( 2 vials stepped up to 1.75 ml/degrees plato )
70/30 RO/WELL
Mash - 10 gallons - 1.62 qts/lb.
O.G. - 1.052
F.G. - 1.013
% - 5.14
SRM - 7.8
BU - 25.5
FTBS
Pitched yeast the next morning @ 9 am. Temp was 46 F. Set fridge @ 10 C.
Taste on Day 13
I checked the gravity since there was no activity in the air lock. Nice. No sulphur, buttered popcorn or diacetyl at all. The Muntons C-60 is sticking out a bit though. I should not of used it. Yes, it is different that Caramunich 60. However, it is slight and this is still a good beer. My next Oktoberfest brew will be even better. Lagers are put on hold until further notice. Both have developed a nasty aftertaste at 3 weeks after kegging. It could be oxidation and lagers are sensitive to it. My ales haven't developed this stale, kind of bitter off taste this year. One exception is my Bitter in May/June of this year which was harsh right from the conical. I may go back to Wyeast 2564 Kolsch yeast as I really liked the beers until the last one which had sulphur. I will try again and along with Wyeast 1007 German Ale.
I have been looking at this style for 7 years now and never brewed it. I always thought that a big, rich lager like is just too hard to brew. Well, I'm gonna give it a go now. I just have enough time to brew this and go on our trip to Panama City.
Ingredients
8 lbs. Munich 1
6 lbs. Vienna
5 lbs. Pilsner
3.5 lbs. OiO
1 lb. Carafoam
1.23 lbs. Muntons Crystal 60
18.9 g Perle ( 7.8 AA ) - 60 min.
43 g Hallertaur Tradition ( 7 AA ) - 60 min.
WLP940 Mexican Lager ( 2 vials stepped up to 1.75 ml/degrees plato )
70/30 RO/WELL
Mash - 10 gallons - 1.62 qts/lb.
O.G. - 1.052
F.G. - 1.013
% - 5.14
SRM - 7.8
BU - 25.5
FTBS
Pitched yeast the next morning @ 9 am. Temp was 46 F. Set fridge @ 10 C.
Taste on Day 13
I checked the gravity since there was no activity in the air lock. Nice. No sulphur, buttered popcorn or diacetyl at all. The Muntons C-60 is sticking out a bit though. I should not of used it. Yes, it is different that Caramunich 60. However, it is slight and this is still a good beer. My next Oktoberfest brew will be even better. Lagers are put on hold until further notice. Both have developed a nasty aftertaste at 3 weeks after kegging. It could be oxidation and lagers are sensitive to it. My ales haven't developed this stale, kind of bitter off taste this year. One exception is my Bitter in May/June of this year which was harsh right from the conical. I may go back to Wyeast 2564 Kolsch yeast as I really liked the beers until the last one which had sulphur. I will try again and along with Wyeast 1007 German Ale.
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