Im looking to make a batch of Oktoberfest

[Johnnybeer]

i wanna make an oktoberfest. Would love a receipe for one like the sam adams can anybody help me?

[Mill Rat]

10 lbs Munich malt
Double decoction mash with 150 F saccarification rest
1 oz Hallertauer at 60 minutes
.5 oz Hallertauer at 30 minutes
White Labs Budvar yeast WLP 802, big starter.
Ferment at about 50 F, do a diacetyl rest, then secondary at 35 F for two months.

[BrewDog]

Extract or AG?

[Mikegobrew]

Let's hope he was planning all-grain, or his head is spinning. LOL

[beerking]

Let's hope he was planning all-grain, or his head is spinning. LOL

No offense, but I think that is making an unfair assumption. I would much rather assume a higher level of knowledge and capability on the part of our members, than assuming a grain bill with a reference to decoction mashing is beyond the guy's ability to at least understand (even if he is not an AG brewer).

[Johnnybeer]

so far ive only used extract

[beerking]

But I bet your head is not spinning!

[Mad Scientist]

so far ive only used extract

Extract only, or extract with grains?

[corkybstewart]

Johnnybeer, where do you live? Do you have a way to maintain fermenting temps of around 50F, and lagering at 32F? That's the key to brewing any lagers. You could brew a Mocktoberfest ale, I never have but I've heard stories about getting pretty close to the real Oktoberfest lager.

[Mikegobrew]

No offense, but I think that is making an unfair assumption. I would much rather assume a higher level of knowledge and capability on the part of our members, than assuming a grain bill with a reference to decoction mashing is beyond the guy's ability to at least understand (even if he is not an AG brewer).

My bad, I didn't mean to put anyone down. In fact Mill Rat has helped me tremendously in the past with questions I have had and will in the future. You too Beerking. Everyone for that matter, no matter extract or AG. It just happened to make MY head spin. LOL.

[markaberrant]

I've been dissapointed with all of my pseudo-lagers.

I loved the Oktoberfest I made last year with 100% munich malt, shoot for an OG around 1.055. .5oz of noble hops (preferably hallertauer) at 30 minutes, and enough at 60 minutes to get your IBUs in the low 20s. Make a 1 gallon starter. I liked Wyeast 2206 Bavarian Lager.

If it is an extract brew, I would try to get some munich dme.

[beerking]

My bad, I didn't mean to put anyone down. In fact Mill Rat has helped me tremendously in the past with questions I have had and will in the future. You too Beerking. Everyone for that matter, no matter extract or AG. It just happened to make MY head spin. LOL.

LOL. Fair enough. Just hoping to keep up the decorum of this board and keep it from become a frat party as some others have. (nothing against frat partys, but I think the average age of this board is WELL beyond that point.):D

[corkybstewart]

I think the Munich is the key to a good Okto. BTW I just tapped the first keg of mine this weekend and I'm really happy with it. I just hope I can save 1 keg of it until Oktoberfest.
I used only Munich and IdaPils from Cargill, did a single decoction for flavor and color.
To the OP, this might be a great time to do a minimash. Use 5 or 6 pounds of Munich malt in 2 gallons of water on your stovetop, keep it around 150-155 for 45 minutes and use a colander to rinse the grain. This will go a long way towards a good Okto flavor and texture.

[Mad Scientist]

I would also suggest some melanodin malt in there too, and a healthy dose at that....it will help with some of those classic Ockto flavors he is seeking

[HarkJohnny]

Welcome Johnnybeer... nice name :)

Good luck with your brew!

[Johnnybeer]

thanks ill give it a try. has anyone made an oktoberfest? if so what did you use and what where your steps?

[Vienna Lager]

7 lbs. Pale LME

1/2 lb. Munich Malt
6 oz. Caramunich Malt
6 oz. Crystal 60 Malt
6 oz. Crystal 140 Malt

1 oz. Liberty Hops 60 Mins.
1 oz. Liberty Hops 30 Mins.
1 oz. Liberty Hops 10 Mins.
(or use Mt. Hood Hops)

WLP 820
or
WLP 833
or
WLP 838
or
WLP 850
or
WLP 890
or
Wyeast 2124
or
Wyeast 2278

[BrewDog]

3B. Oktoberfest
Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.

Appearance: Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.

Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.

Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.

Overall Impression: Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.

Comments: Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14?P since it is a vollbier, although American versions can be stronger. “Fest” type beers are special occasion beers that are usually stronger than their everyday counterparts.

History: Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.

Ingredients: Grist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome. A decoction mash can help develop the rich malt profile.

Vital Statistics: OG: 1.050 – 1.057
IBUs: 20 – 28 FG: 1.012 – 1.016
SRM: 7 – 14 ABV: 4.8 – 5.7%

Commercial Examples: Paulaner Oktoberfest, Ayinger Oktoberfest-Märzen, Hacker-Pschorr Original Oktoberfest, Hofbräu Oktoberfest, Victory Festbier, Great Lakes Oktoberfest, Spaten Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Goose Island Oktoberfest, Samuel Adams Oktoberfest (a bit unusual in its late hopping)



I'd go at it this way:

A ProMash Recipe Report

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

03-B European Amber Lager, Oktoberfest/Maerzen

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): 5.25 Wort Size (Gal): 5.25
Total Grain (Lbs): 10.00
Anticipated OG: 1.053 Plato: 13.00
Anticipated SRM: 8.7
Anticipated IBU: 25.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Pre-Boil Amounts
----------------

Evaporation Rate: 1.00 Gallons Per Hour
Pre-Boil Wort Size: 6.75 Gal
Pre-Boil Gravity: 1.041 SG 10.20 Plato


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
50.0 5.00 lbs. Vienna Malt Germany 1.037 3
20.0 2.00 lbs. Munich Malt Germany 1.037 8
20.0 2.00 lbs. Pilsener Germany 1.038 2
10.0 1.00 lbs. Melanoidin Malt 1.033 35

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.00 oz. Hallertauer Tradition Whole 6.00 25.3 60 min.


Yeast
-----

White Labs WLP820 Octoberfest - Marzen





If I was going to use an Ale yeast, it would be with White Labs WLP001

HTH-

[beerking]

I like your recipe, Dog. The 50/50 blend of Vienna and Munich as adjunct grains should give a good, bready, melanoidin character (from the Munich), without going overboard and becoming a weak bock (this last due to the Vienna). The 10% melanoidin is nice, but if anyone were to do this as a decoction mash, I would leave it out.
Personally, I would add about .5 oz of Haller at 20-30 minutes, just to get a hint of hop flavor.

[HogieWan]

Brewdog - I think it's funny that Paulaner Okto is the first commercial example for a style that states "no hop aroma" as I find Paulaner to have a subtle hallertauer nose consistent with their helles

[steveh]

I find Paulaner to have a subtle hallertauer nose consistent with their helles

The style exported to us here in the US, from all the breweries, has really been changing over the last few years. I noticed the hop character in Paulaner last year too, but the malt still dominates all around.

What strikes me funny about the BJCP list is Great Lakes being ahead of Spaten -- Great Lakes Okto is more Doppelbock than Okto in my experience.

S.

[Mikegobrew]

JohnnyBeer, you can brew any one of these all-grain recipes as an extract brew by substituting the base grain with extract. Typically the "formula" is .68 lbs. of syrup and .56 lbs. of dry extract per pound of base grain. For BrewDog's recipe though, you would only want to substitute part of the grains and do a mini-mash. It's not that hard to do and would be worth it for an Octoberfest.

[beerking]

Brewdog - I think it's funny that Paulaner Okto is the first commercial example for a style that states "no hop aroma" as I find Paulaner to have a subtle hallertauer nose consistent with their helles

My comment about flavor/aroma hops took exactly that into account...plus, I just plain love hops and think you should always (almost) be able to tell they are there. IMHO, you will have a better chance in a comp if there is a subtle hop character than you will if there is none. Judges just like hops! :D

[steveh]

Judges just like hops! :D

Now, now -- any good judge worth his salt will know that a good Okto shouldn't be over hopped. But I agree with you on "telling they are there." And don't forget that they have to be the right hops -- using the left over Fuggles, you may as well enter 8C and get it over with. ;)

S.

[BrewDog]

+1 on leaving out the melanoidan malt if you decoct. That was exactly my intent with adding it, to approximate a decoction mash without doing one.

+1 that "low to no" can go both ways. But remember that there is SOME flavor from bittering hops, just like there is SOME bittering from aroma hops. Not much, but it is there. The 3 primary hop qualities form a curve - they never turn completely off.