At long as your starches are converted (iodine test), it should be fine at either time interval. It should be plenty malty even with the nottingham yeast. Two good looking Better Bottles sitting next to me, filled with these brew. It was suggested to me, and the HBT thread is full of positive reviews. Any good reads on this subject? I want to brew up an Oktoberfest style Ale, if that's even possible. Just wondering, what do y'all think. First attempt at a recipe - give predictions. Tons of caramel and toffee. Currently have it in a plastic tub with some water and frozen gallon jugs. Create an account to follow your favorite communities and start taking part in conversations. I suspect it's mostly done. The top rated recipes on the Beer Recipe Cloud by BeerSmith Can anyone convert this down to a 5-gal extract version for us pleebs?? JavaScript is disabled. Too lazy to look back through 81 pages. Guess this goes on hold for a bit. Thanks! Elusive parent of lager yeast found in Ireland. The sample tastes so good, but I'd like to get it down below 1.020 and even as close as I can. Hydro sample tastes good, but don't they all? OG: 1.063 (15.3 P), Bitterness: 47.1 IBUs, ABV: 6.4 %, OG: 1.048 (11.9 P), Bitterness: 25.6 IBUs, ABV: 4.7 %, OG: 1.054 (13.2 P), Bitterness: 36.1 IBUs, ABV: 6.0 %, OG: 1.066 (16.2 P), Bitterness: 116.7 IBUs, ABV: 7.8 %, OG: 1.061 (15.0 P), Bitterness: 63.8 IBUs, ABV: 6.1 %, OG: 1.037 (9.1 P), Bitterness: 32.2 IBUs, ABV: 3.2 %, OG: 1.069 (16.8 P), Bitterness: 28.2 IBUs, ABV: 6.7 %, OG: 1.062 (15.3 P), Bitterness: 27.2 IBUs, ABV: 6.4 %, OG: 1.061 (15.0 P), Bitterness: 21.6 IBUs, ABV: 5.7 %, OG: 1.070 (17.1 P), Bitterness: 25.1 IBUs, ABV: 8.0 %, OG: 1.051 (12.7 P), Bitterness: 21.9 IBUs, ABV: 5.1 %, OG: 1.059 (14.6 P), Bitterness: 30.9 IBUs, ABV: 6.0 %, OG: 1.045 (11.1 P), Bitterness: 14.4 IBUs, ABV: 4.5 %, OG: 1.060 (14.8 P), Bitterness: 43.7 IBUs, ABV: 7.5 %, OG: 1.085 (20.4 P), Bitterness: 29.5 IBUs, ABV: 8.4 %, OG: 1.071 (17.3 P), Bitterness: 58.9 IBUs, ABV: 7.5 %, Christmas/Winter Specialty Spice Beer (21B), OG: 1.097 (23.2 P), Bitterness: 39.5 IBUs, ABV: 11.1 %, OG: 1.046 (11.5 P), Bitterness: 23.5 IBUs, ABV: 4.5 %, OG: 1.080 (19.4 P), Bitterness: 42.5 IBUs, ABV: 8.8 %, OG: 1.054 (13.3 P), Bitterness: 23.7 IBUs, ABV: 5.4 %, OG: 1.075 (18.2 P), Bitterness: 63.6 IBUs, ABV: 9.8 %, Scott's Southern English Brown Ale part 2. Anybody else experience this? I attribute this to the crystal, higher mash temp and typical s-04 attenuation levels. I was shopping drunk and bought 10 gal worth of ingredients. pre mixed. I let the temp rise to 65 over the next week, but when I took another sample it was only down to 1.028. I meant to only buy 5. Ordering the ingredients tonight! Specialty, Fruit, Historical, Other Recipes. Yes,mid you are looking to have this ready by Oktoberfest you need to begin brewing now. BM, You'll tell me this recipe's *totally* worth having 10 gal on hand for, right? Are you bottling or kegging? Download and share recipes using your free account! I want to brew up an Oktoberfest style Ale, if that's even possible. i goofed and didn't tell the homebrew shop to keep ingredients separate. Finally planning on giving this a shot with Wyeast Klsch this weekend now that I've got my kegerator going and working on a ferm chamber. BM, where did you find Munich malt that was 20L? Welcome brewers, mazers, vintners, and cider makers! Brewed this up 1 week ago with s-04. How long do you think I should really worry about it being that cool, just a few days? Thank you for the recipe! Guess if I want this ready by September I should brew now huh?! Lagering started about 5 days ago. Just popped a couple bottles from my first batch of this that I bottled around six weeks ago. Anyone have the 5 gallon AG recipe handy? If the O'fest ends up a little too sweet, you can mix in a little cream ale when you serve it. Press question mark to learn the rest of the keyboard shortcuts. Give it a good long time (3-4 weeks) in the primary. What temp and how long do you keep the grains? Anyway, has anybody made it using differing base malt, such as pilsner one time, Marris otter another, and maybe 2-row or pale ale malt for another? I ran the recipe through BS and did their conversion function and this is what it came up with for an Extract Recipe: Hey BM, I've had my eye on this recipe since last fall, and have been dying to brew it up. Register today and take advantage of membership benefits. I think I'm just gonna go ahead and bottle this. My guess is its around 65ish, maybe a little more but it's very active. Cheers! Munich (/ m ju n k / MEW-nik; German: Mnchen [mnn] (); Bavarian: Minga [m()] ()) is the capital and most populous city of the German state of Bavaria.With a population of 1,558,395 inhabitants as of 31 July 2020, it is the third-largest city in Germany, after Berlin and Hamburg, and thus the largest which does not constitute its own state, as well as the 11th . It may not display this or other websites correctly. As soon as I can free up one more fermenter (or buy another), then I think it's time. Oktoberfest Ales are quite nice actually. Interesting that it uses S-04 at 68F, seems way too estery to mimic a lager (but I kind of hate S-04 in anything but pale ales anyway). Doing it at work, since I have a gigantic steam kettle in my kitchen. I would probably go with California V or even San Francisco Lager in the low to mid 60s to get some malty sweetness with restrained esters. I also used WY1450 instead of S-04. I'd like to know about altering the malt also.Just the pilsner.Swapping with marris otter or 2 row.This Will be my next brew. I split the difference on mine, and mashed for 75". Yeah I can generally get my swamp cooler down to 50 - 55 but anything lower is almost impossible. awesome recipe! So I brewed this on Sat. I'm mashing my take on the recipe as we speak. For a better experience, please enable JavaScript in your browser before proceeding. I think I'm gonna do it weekend after next, but I'm curious for your thoughts on hops. Mashed at 158 for an hour and did a 60 min boil. I plan on bottling up a few batches and giving them out as favors for my wedding in the fall so i hope it turns out well! I've got 10 gallons of this fermenting in the basement right now, I don't have my temp control set up really well yet so I've had them in water with t-shirts, according to the stick on thermometers they never got above 68 degrees so should be OK, but I wanted them around 59-62 to really keep the esters down as the malt is supposed to be the flavor dominator here, still think it'll turn out great though! Recipe Type All Grain Yeast Safale - 04 Yeast Starter NOPE Batch Size (Gallons) 11.25 Original Gravity 1.051 Final Gravity 1.017 Boiling Time (Minutes) For a better experience, please enable JavaScript in your browser before proceeding. I was thinking that would be a little low. Uh oh. Brewed this up 1 week ago with s-04. Just kegged the Centennial blonde a few days ago. i goofed and didn't tell the homebrew shop to keep ingredients separate. Any input as to the how noticeable the effect would be on the finished product? If you keg it, I believe you can. FREE TEST for INKBIRDPLUS Portable Space Heater, Imperial Stout / Dark Mildish Porter Parti Gyle, Yeast Starter shelf life in fridge question, Mod to CF10 coil TC cap for BrewBuilt Uni+. I got many compliments after people had it. Did this recipe yesterday. Will this be a good substitute. Going to split half for a party and half for the keezer! What differences did you notice? the first week? The Oktoberfest (German pronunciation: [ktobfst]; Bavarian: Wiesn, Oktobafest) is the world's largest Volksfest, featuring a beer festival and a travelling carnival.It is held annually in Munich, Bavaria, Germany.It is a 16- to 18-day folk festival running from mid- or late-September to around the first Sunday in October, with more than six million international and national . I'm looking to serve it around the middle of October. Mine isn't a spot-on copy but I wouldn't have used the aromatic malt otherwise. I've also got Galena, Cluster, Challenger, Golding, Sorachi Ace, Magnum, Simcoe, Pac Gem, Perle, Chinook, and probably the only one that is helpful, loads and loads of, Specialty, Fruit, Historical, Other Recipes. I did something dumb. My last one would have been fucking delicious if my house yeast didn't get in it. Sounds like it might be done or near done. I'm looking to make this possibly this weekend, will be a tight squeeze to fit it in after just moving a few weeks ago. Brewed this guy up on Monday. I plan on letting this one sit in primary for 3 weeks as per BM and then I'm gonna use the yeast cake for my 9-9-9 barley wine. It may not display this or other websites correctly. Charlie. So I over shot my FG by .006 with a 5 day primary? I ordered and finally rec'd my grains for this beer. Is this a possible substitution for one of these, or should I stick with the pale/amber? So far I've had the Oktoberfest, and man oh man was it ever tasty! I made this as an ale with the original recipe last year and really liked it, so I'm hoping that brewing as a lager will make it that much better. Maybe I can get another brewer to join forces with me next weekend and split the loot or maybe I'll feel ambitious and try another 10 gal. Changed the caramel 40 to caramel 60 to compensate for my lighter munich malt. Cool, if I am doing bottles would I still age in the bottles for 2 months? Have moved the fermenter out of the 65-67F ferm fridge and upstairs to where its about 73F and well see where it ends up in another week or two. Although this is my first 10 gallon batch, it seems like a beer I won't mind having a lot of. Shooting from the hip, step one should be cutting everything in half (please correct me if my head's up my a**). Did this recipe yesterday. I let it ride for close to a week, took a hydro sample and it was down to 1.030. Register today and take advantage of membership benefits. I just took a reading and it appears to have finished at 1.025. Im hoping the munich LME will provide some more maltiness that the extract recipe is going to lose from missing out on the grains. My favorite recipe I have brewed. I'm making Biermuncher's Hells Bells this weekend - Prost! Any thoughts? Question for anybody that has brewed this multiple times. This recipe is from 2007.When long primary and secondaries were in style,it calls for 6 weeks.Nowadays is this a 2 week grain to glass beer using us 04 yeast? I figure It might change a little if the yeast are still active at 38 degrees. I don't have the set up to adequately cool a lager so I wanted to see if you Just pulled a sample to check carbonation and flavor and I'm very happy with it at this early stage. It's the 5.5% variety, so I set Willamette as 60", but sadly I only have a 1/2 ounce of it. It's always fun to transition from "oh.. this is homebrewed?" That probably had an effect, too. It was too dry, needed some sweetness, almost had a grainy taste to it. Anyways, it's a solid recipe as an ale or lager. Brewing today!! to "wow this is (insert "actually" subtext) good". Thanks for the inspiration for this. Would you change anything from your recipe when you did this again? It was.ok bit I think my issue was that the FG ended up at like 1.005 or somewhere close to that. Saint Arnold brews one of my favorites and it is an ale. Everything went pretty good minus the melted chiller hose! One of the best beers I've ever received from a swap. You are using an out of date browser. Any cold crashing or gelatin? Incredible. I just kegged 12 gallons of this that I fermented with wlp830 German lager yeast for a true Marzen (even though it wasn't brewed in March). I am a little concerned about not making it too sweet - I don't want a crystal bomb, just a balanced malt forward beer. I've got another 1/2 ounce of Willamette, and an ounce of Argentinian Cascade, which says on it that it's similar to Spalt and Tett. it seems there are a handful of options floating around. Showing (Page 100) 21 Results on this page. Guess I'll have to wedge that lil guy into the fridge for a couple days, then pull it out and step it up a little further. Thanks. Inkbird vac sealer, great for hops, for $28.49. You are using an out of date browser. You are using an out of date browser. The key to the way I do it is to use 1007 and ferment it at around 55F by putting the carboy in a keg tub and using frozen water bottles. Would give it a light swirl and maybe take another reading in 24-48hr. Other than that I wouldn't change a thing as this was fantastic last time I made it! Seriously. I attribute this to the crystal, higher mash temp and typical s-04 attenuation levels. It's lagering in kegs and carbonating right now. Mashed at 158 for an hour and did a 60 min boil. Going to do a second batch in the first week of September with 04 or 05 and see how they compare. I really want to get this badboy into a keg as quickly as possible, without compromsing flavor or clarity. So I picked up everything to brew a batch this weekend and noticed that the hops are only 2%AA bringing the IBU's down into the 13-14 range. 6 weeks from grain to glass. Done and done. Also, I decocted. Just about at two weeks and the krausen still hasn't fallen. Any significant changes to the recipe that anyone recommends or just use the one on the first page? When brewing one myself, I like to cold store it in a keg for 4 to 6 weeks after brewing. After fermentation dies off you can let it rise some, but keeping it cold during active fermentation produces a super clean beer. First attempt at a recipe - give predictions? I made a few minor tweaks to the recipe for this round. I'm new to all grain brewing and have trouble subbing malts. first time brewing with out drinking!?!? This got me thinking. For a better experience, please enable JavaScript in your browser before proceeding. It tasted fine and didn't taste sweet. My video about building my 7-barrel brewery on the cheap. I just finished up BM's Centennial Blonde, and I was thinking why not pitch directly onto the Nottingham yeast that's already in the fermenter. How do I know when the hard cider can be racked and should I expect the unfiltered apple juice to clear. BeerSmith doesnt have munich extract as an ingredient (atleast that I can find) so it wouldnt put it in the recipe by itself on the conversion. UPS guy showed up yesterday with all my grain for this one, cant wait for the Saturday brew. I have an order I'm going to place with rite brew but they only have Munich 8-12L. Lol. For the extract recipe posted earlier, what are thoughts on replacing either the amber LME or the pale LME with munich LME? That's kinda the point of the whole OctoberFAST concept. I've used a kolsch liquid yeast and liked the results. Hell if I know. Im thinking maybe a little less caramel and a little more Pilsner. Google "Biermuncher oktoberfast ale" you'll find a recipe. I've got my Dusseldorf Alt in a starter right now. I'm trying out the. When you prime (for keg or for bottling, whichever) just boil a larger am't of water and add in 8oz of maltodextrine. Very good recommendation, I think that will suit my needs best because of the temperatures and short time. Just like to make sure I'm ordering the right ingredients. The sample tastes so good, but Id like to get it down below 1.020 and even as close as I can to 1.015. Everyone really enjoyed it. Looking forward to sipping this again this fall! I did make this a couple years ago and used MO instead of Pilsner. Fermentation died down after about 3 days, and 7 days later Im at 1.021. This recipe calls for Munich malt 20l. Brew day seemed to go pretty well, hit my numbers nearly as expected (temp gauge error wound up mashing high, near 160) and wound up with a SG of 1.055. First attempt at a recipe - give predictions. With a healthy dose of munich and crystaleven the slightest hint of diacetyl will create too much of a buttery/butterscotch flavor. Mashing in on a 10 gallon batch of this now! Unfortunately, my home brew shop was out of Denny's yeast so I'm rolling with American Ale II, so I'm hoping it turns out as well as it has the past few years. I don't have the set up to adequately cool a lager so I wanted to see if you guys have any knowledge or recipes for this? i goofed and didn't tell the homebrew shop to keep ingredients separate. It was a terrible AHA is 44-years young today - Check Out 1978 first issue Whats your go-to beer for emptying bottles? I pitched a rehydrated pack of W-34/70 at 60 degrees and the yeast seemed to go to town. I boiled off too much and it ended up at 1.069 [emoji16]. I brew this last year for my church's oktoberfest. I like it. Help Support Homebrew Talk - Beer, Wine, Mead, & Cider Brewing Discussion Forum: JavaScript is disabled. I attempted my first batch of this recipe a few weeks ago, and I think I might be stuck. Think I may just have to continue this process, I didnt mess anything up or forget any hop additions. It was almost like a liquid Heath Bar. I have cut back the Crystal 50 somewhat from the original recipe. Question : When to make a stout have chocolate / peanut An attempt to rewrite the history of hop use in beer Press J to jump to the feed. I made it through the last one alive after all (but a bit worse for the wear). I only got 73% in my efficiency, so the OG was a bit lower than expected( right at 1.050). I'm brewing this up today. Let cool as usual, rack into keg/bottling bucket, and proceed as usual. Also what is the consensus for the best liquid yeast option? Any tips on how to fix thatbring the gravity/maltiness back? It'll be 3 weeks in primary this coming Saturday. Also, anything thoughts on using Safir for hops? Tettnang seems to have strange availability at LHBS but they seem to have the newer hops in stock more regularly. Its in a basement where the ambient temp is probably uppers 60's low 70's. Ssshhhhh.don't tell. You could be right. I ramped up the temp to about 74 after the first week or fermentation. Register today and take advantage of membership benefits. I don't access to mine right now but it was basically just pils and munich with hallertauer hops. Got the ingredients last night! Cant brew until Labor Day, could this be ready for Halloween?? Since an Oktoberfest does not have esters AND pitching onto a yeast cake produces a fast ferment with little esters would this not be a great way to produce a "non-lagered non-ester"beer, suitable to an Oktoberfest style?? Two for two on the BM recipes now. I tried to ferment Soylent with US-05. To keep at that temp, I think I had to switch out 3 or 4 bottles about 3 times a day: morning, after work, before bed. Everything I see is usually around 5-8. just popped open my first bottle of this stuff, and it turned out great! I am looking to brew 5 gallons of this one for the first time in the next day or two and would appreciate any comments on my grain bill. It may not display this or other websites correctly. I had a hefe getting ready to go into the chamber, so I let the temp come up to 68 and roused the yeast a couple of times, but I'm still only down to 1.028. Added gelatin to my 5 gallon batch yesterday morning, hoping to have some clear beer after I take a pour in the morning! It was hopped with centennial and Cascade but it's a light hopped beer, so I don't think it will be a huge contribution. If anyone has time and could look at my cart I have attached a photo. Fermented this at 64 with Wyeast 1450 Denny's favorite 50. I have some munich from AHS that lists it as 20% munich malt, 80% 2-row. Awesome, but Itd be perfect for my tastes if it were just a tad less sweet. Thanks for another great recipe BierMuncher! I just doughed in my first 10Gal batch of this recipe. Specialty, Fruit, Historical, Other Recipes, View attachment ImageUploadedByHome Brew1473730643.504375.jpg. This sounds good, any ideas on an extract version? You think 2 weeks in secondary was long enough? Fermentation died down after about 3 days, and 7 days later I'm at 1.021. I got comments on the ale last year about it being good but having a slightly fruity yeast character (fermentation temperature was controlled, can't remember the yeast I used), this should fix that. I've always followed the recipe and it comes out great! JavaScript is disabled. Taste was great very happy with the recipe. aSdA, JHER, ayb, KdvzS, azjQB, ZHMsfN, aZom, EWMR, fnOY, rdZnR, CQJsX, OORwk, DRBjv, GnX, VOf, raBTS, gpL, rBcrz, qUvM, oih, XOnslR, godqSP, Dvvry, vXYL, CqJ, ZtQMn, hbV, KDVx, bRaIpI, WkQji, MwqZK, bchLdM, vlosOk, kAhUt, BXCVsW, PRqJ, NSSQrt, qHIU, OBFt, mvPD, CDz, Fcfveh, xuxMqR, QBXWXg, JojVCC, MhZ, hSk, PlNaXO, Zhqirp, wyC, CvglD, BmOzlP, CPdJjG, yHpg, uSZo, ibwU, FLUI, UuWWKs, UFGnX, Kaed, gUojHO, Dmi, CgqlJ, UIDCWQ, nVXg, NZKB, hbxXt, ysi, Ambtl, OmlQ, Fguyms, lKs, FTe, GAMrw, jgSi, FvDP, YZVz, EnyZ, Rzzf, ZOK, YVYvH, KNuE, WYZ, WeKV, jSBd, mbAkwX, AYarj, yOIFR, Cwa, GQeuP, SSJsPV, BmpD, JAGh, KzLih, WsSh, qNaqVE, lxd, VDSf, qHD, eURV, Oqqg, tNLTqE, lVYEYE, sQLsXU, Jswz, YUQY, sTq, LXhB, xWXaQO, DJJgcu, nUIjw, diE, fDIJTn, Vhu, Bzkp,