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Brews & Views Bulletin Board Service * Brews and Views Archive 2007 * Archive through February 12, 2007 * O-fest recipe < Previous Next >

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John Baer
Member
Username: Beerman

Post Number: 181
Registered: 03-2003
Posted From: 171.159.64.10
Posted on Friday, February 09, 2007 - 12:51 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Does anyone have the most recent O-Fest recipe from BYO?

I've got everything ready to go to brew 10 gallons of Oktoberfest and I can't find the BYO that has the recipe I want to use. I don't remember the issue but it was the most recent one that discussed the style. I bought the grain a few months ago and I know it calls for

Vienna
Munich
Pils
Melanoidin
Honey Malt
Carared
Caramunich

and Hallatauer

I just don't have the recipe.

JB
 

Richard Nye
Senior Member
Username: Yeasty_boy

Post Number: 2024
Registered: 01-2004
Posted From: 68.4.202.69
Posted on Friday, February 09, 2007 - 01:42 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

John, I think it was in Zymurgy. At least that's where this recipe came from (adjusted for my efficiency, etc):

Oktoberfest from Zymurgy

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 11.75 Wort Size (Gal): 11.75
Total Grain (Lbs): 22.37
Anticipated OG: 1.0520 Plato: 12.85
Anticipated SRM: 10.6
Anticipated IBU: 19.7
Brewhouse Efficiency: 75 %
Wort Boil Time: 60 Minutes

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: Tinseth
Tinseth Concentration Factor: 1.30


Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
42.9 9.59 lbs. Vienna Malt Germany 1.0370 3
21.4 4.79 lbs. Munich Malt Germany 1.0370 8
17.9 3.99 lbs. Pilsener Germany 1.0380 2
7.1 1.60 lbs. Melanoidin Malt 1.0330 35
3.6 0.80 lbs. Honey Malt Canada 1.0300 18
3.6 0.80 lbs. CaraRed Malt Germany 1.0340 18
3.6 0.80 lbs. CaraMunich Malt Belgium 1.0330 57

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
2.35 oz. Hallertauer Whole 5.20 19.7 60 min.


Extras

Amount Name Type Time
--------------------------------------------------------------------------
2.00 Unit(s)Whirlfloc tablet Fining 15 Min.(boil)


Yeast
-----

WYeast 2308 Munich Lager


Mash Schedule
-------------

Mash Type: Single Step

Grain Lbs: 22.37
Water Qts: 29.08 - Before Additional Infusions
Water Gal: 7.27 - Before Additional Infusions

Qts Water Per Lbs Grain: 1.30 - Before Additional Infusions

Saccharification Rest Temp : 150 Time: 60
Mash-out Rest Temp : 170 Time: 10
Sparge Temp : 175 Time: 60


Total Mash Volume Gal: 9.06 - Dough-In Infusion Only

All temperature measurements are degrees Fahrenheit.



Notes
-----

Recipe from Zymurgy, Sept/Oct 2006, pg 42.



OG = 1.052 (may want to up th
is a bit)

FG = 1.012

SRM = 13

IBU = 23



Mash at 150F for 60 min, mash
out at 170F.

You want a really fermentable wort and nice, smooth malty fla
vor.
 

John Baer
Member
Username: Beerman

Post Number: 182
Registered: 03-2003
Posted From: 141.158.20.2
Posted on Friday, February 09, 2007 - 02:04 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Richard,
Thanks very much, that looks like it and that would definately explain why I couldn't find it in the last several years of BYO back issues I was searching through this morning.

I'm going to make two five gallon batches, one with a Weyermann base and one with a durst base to see if I can notice any difference. In either case it sounds like a good recipe.

Did you make this yourself? And, if so, what did you think of it?

JB
 

Bill Pierce
Moderator
Username: Billpierce

Post Number: 6487
Registered: 01-2002
Posted From: 24.57.224.220
Posted on Friday, February 09, 2007 - 02:29 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I shouldn't quibble, but that seems like a lot more complex recipe than the German examples I've seen, which are generally comprised of pils, munich and/or vienna, and a little specialty malt (carared or caramunich) for color. Not that the recipe wouldn't produce a very good beer.
 

Joakim Ruud
Advanced Member
Username: Joques

Post Number: 550
Registered: 10-2005
Posted From: 84.209.8.118
Posted on Friday, February 09, 2007 - 03:07 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I must agree with Bill. I feel complexity should come from process and fermentation, and not from lots of different grains. If I use more than three different grains in a beer, I feel like I'm overdoing it!

Of course, that's just my personal philosophy, YMMV, and you will probably make a great beer from the grain bill you mentioned.

My own O-fest recipe is just 50/50 pils and munich, and a small amount of caramunich. Less is more! :-)
For to accuse requires less eloquence, such is man's nature, than to
excuse; and condemnation, than absolution, more resembles justice.
-Hobbes, Leviathan
 

John Baer
Member
Username: Beerman

Post Number: 183
Registered: 03-2003
Posted From: 141.158.20.2
Posted on Friday, February 09, 2007 - 03:27 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Bill and Joakim,
I guess you guys can bring it up with Zymurgy then. I'm simply brewing a recipe that looked like it would make good beer, which Zymurgy happened to print as an O-Fest in one of its issues.

I perosnally like to try different approaches to see what I come up with. Simplicity is usually the way to go, but in this case, I'm trying something new.

JB
 

Little Dipper
Member
Username: Littledipper

Post Number: 182
Registered: 02-2004
Posted From: 206.114.61.199
Posted on Friday, February 09, 2007 - 04:15 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

>>Simplicity is usually the way to go, but in this case, I'm trying something new.<<

Nothing wrong with that, John. I prefer simplicity as well, but you never know that it's better if you don't try complexity yourself. Kind of like doing a decoction just to see what all the fuss is about.
 

Joakim Ruud
Advanced Member
Username: Joques

Post Number: 553
Registered: 10-2005
Posted From: 84.209.8.118
Posted on Friday, February 09, 2007 - 04:24 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

Sorry, not my intention to step on any toes :-)
For to accuse requires less eloquence, such is man's nature, than to
excuse; and condemnation, than absolution, more resembles justice.
-Hobbes, Leviathan
 

Chumley
Senior Member
Username: Chumley

Post Number: 4625
Registered: 02-2003
Posted From: 63.118.227.254
Posted on Friday, February 09, 2007 - 05:06 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I brewed that recipe as it was originally published in Zymurgy. It came out at 1.065 OG, so I called it bock instead. :-) The next issue, they came out with the corrected version that accounts for reduced efficiency.

Having nearly drank all of the said beverage (I tapped it in December), Bill is spot on - this is an extremely tasty beer, but an O'fest it ain't. (It really is a nice bock). If I were to brew it again, I would knock out most if not nearly all of the honey malt and melanoidin malt.
 

Hophead
Senior Member
Username: Hophead

Post Number: 2433
Registered: 03-2002
Posted From: 167.4.1.41
Posted on Friday, February 09, 2007 - 05:59 pm:   Edit Post Delete Post View Post/Check IP    Ban Poster IP (Moderator/Admin only)

I've tried that honey malt in a few different brews, and it gives a taste that I don't care for much. As others, I use munich/pils along with some carastan.