| Author |
Message |
    
Obadiah Poundage
New Member
Username: Obadiah_poundage
Post Number: 2
Registered: 10-2004
| | Posted on Thursday, October 14, 2004 - 02:57 am: | 
|
I would greatly appreciate it to read about what some here have come up with in regards to the style(s) mentioned in the thread title.
If possible I'd like to hear about ingredients, mash methods, gravities, IBU's, and how the finish product tasted.
Any info is greatly appreciated. Thanks. |
Bill Pierce
Moderator
Username: Billpierce
Post Number: 822
Registered: 01-2002
| | Posted on Thursday, October 14, 2004 - 11:32 am: |
|
The best reference for this type of information is in Ray Daniels' Designing Great Beers, which I highly recommend to someone who is seriously interested in recipe formulation.
DGB contains not a single recipe, however. For actual recipes you might look at beers of this style in Clone Brews and Beer Captured by Tess and Mark Szamatulski, as well as the stylebook on Vienna/Marzen/Oktoberfest in the AOB's beer style series, which was written by George Fix. The latter is out of print but sometimes available used.
(Message edited by BillPierce on October 14, 2004) |
Tom Gardner
Intermediate Member
Username: Tom
Post Number: 492
Registered: 01-2001
| | Posted on Thursday, October 14, 2004 - 02:25 pm: |
|
Dr. Fix's book is out of date too. I would recommend keeping the crystal malts to a minimum. These styles should be malty, but not too sweet or caramelly. |
Obadiah Poundage
New Member
Username: Obadiah_poundage
Post Number: 3
Registered: 10-2004
| | Posted on Friday, October 15, 2004 - 05:56 pm: |
|
I have Ray Daniels book, but I was just looking for some personal experiences and some possible specific recipes and the outcomes of those.
Thanks. |
brewjones
Junior Member
Username: Brewjones
Post Number: 69
Registered: 06-2003
| | Posted on Saturday, October 16, 2004 - 02:44 pm: |
|
Obabiah,
Here's an O'fest that I brewed in May. It's tasting pretty good right now.
Falling Leaf Octoberfest
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
09-A German Amber Lager, Oktoberfest/Maerzen
Min OG: 1.050 Max OG: 1.064
Min IBU: 20 Max IBU: 30
Min Clr: 7 Max Clr: 14 Color in SRM, Lovibond
Recipe Specifics
----------------
Batch Size (Gal): 11.00 Wort Size (Gal): 11.00
Total Grain (Lbs): 26.00
Anticipated OG: 1.061 Plato: 14.97
Anticipated SRM: 8.2
Anticipated IBU: 29.5
Brewhouse Efficiency: 73 %
Wort Boil Time: 60 Minutes
Pre-Boil Amounts
----------------
Evaporation Rate: 15.00 Percent Per Hour
Pre-Boil Wort Size: 12.94 Gal
Pre-Boil Gravity: 1.052 SG 12.82 Plato
Formulas Used
-------------
Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Rager
Grain/Extract/Sugar
% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
38.5 10.00 lbs. Pale Malt(2-row) America 1.036 2
28.8 7.50 lbs. Munich Malt(2-row) America 1.035 6
28.8 7.50 lbs. Vienna Malt America 1.035 4
3.8 1.00 lbs. CaraMunich 40 France 1.034 40
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
1.75 oz. Perle Whole 8.25 27.9 60 min.
1.00 oz. Saazer Whole 4.30 1.7 10 min.
Yeast
-----
WYeast 2206 Bavarian Lager
Mash Schedule
-------------
Mash Type: Single Step
Grain Lbs: 26.00
Water Qts: 31.20 - Before Additional Infusions
Water Gal: 7.80 - Before Additional Infusions
Qts Water Per Lbs Grain: 1.20 - Before Additional Infusions
Saccharification Rest Temp : 152 Time: 75
Mash-out Rest Temp : 168 Time: 15
Sparge Temp : 168 Time: 0
Total Mash Volume Gal: 9.88 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit. |
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