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Brews & Views Bulletin Board Service * Brews and Views Archive 2004 * Archive through October 28, 2004 * Looking for Vienna and Oktoberfest recipes < Previous Next >

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Looking for Recipe that can be pitched on my WLP 051 cakes?Vance Barnes10-15-04  01:42 pm
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Obadiah Poundage
New Member
Username: Obadiah_poundage

Post Number: 2
Registered: 10-2004
Posted on Thursday, October 14, 2004 - 02:57 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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
Username: Billpierce

Post Number: 822
Registered: 01-2002
Posted on Thursday, October 14, 2004 - 11:32 am:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

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 Fix's book is out of date too.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:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I have Ray Daniels book, but I was just looking for some personal experiences and some possible specific recipes and the outcomes of those.


Junior Member
Username: Brewjones

Post Number: 69
Registered: 06-2003
Posted on Saturday, October 16, 2004 - 02:44 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)


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


% 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.


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.


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.