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Subject: Oktoberfest Ale or Pumpkin Ale Author: reddskinnfan |
Aug 29th, 2010 4:11 am |
I am looking for a good recipe. I know Oktoberfests are usually Marzen (Lager) but have heard of Ale versions as well. I am also interested in a Pumpkin Ale recipe. I don't want a normal run of the mill, fly by the seat of your pants recipe either. It has to be something tried and true. Any suggestions?
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Subject: Re: Oktoberfest Ale or Pumpkin Ale Author: brewboy_BB |
Aug 29th, 2010 4:37 am |
www.triedandtruerecipes.com
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Subject: Re: Oktoberfest Ale or Pumpkin Ale Author: simpledad |
Aug 29th, 2010 6:06 am |
O'fest ales:
Grist (pick one):
100% Munich
50% Munich / 50% Vienna
50% Pils 25% Munich / 25% Vienna
Hops
Vanguard or Hallertau @ 60
WY1056 or WLP001 as cool as you can reasonably keep it. Both are very clean ale yeasts.
It's the easiest beer you'll ever make.
Grist (pick one):
100% Munich
50% Munich / 50% Vienna
50% Pils 25% Munich / 25% Vienna
Hops
Vanguard or Hallertau @ 60
WY1056 or WLP001 as cool as you can reasonably keep it. Both are very clean ale yeasts.
It's the easiest beer you'll ever make.
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Subject: Re: Oktoberfest Ale or Pumpkin Ale Author: reddskinnfan |
Aug 29th, 2010 11:20 am |
Funny BB....
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Subject: Re: Oktoberfest Ale or Pumpkin Ale Author: Rex_Irae |
Aug 29th, 2010 2:11 pm |
Just a few points in general.
I think that Vienna is really out of place in an Oktoberfest.
The O'fest developed as an imitation of the Vienna lager, and the Munich malt was developed specifically for that style (whereas the Vienna malt was developed specifically for the Vienna lager style-- and the irony is that the malting process was an imitation of what the brewers in Munich were doing around that time).
I've made beers that were 70% and 80% Vienna malt, and it is very, very different than anything I would expect from an O'fest (and particularly after a few months of aging it).
The other thing is tannin extraction through the decoction mash.
Tannins add astringency, but they do so in a very particular way; by making the saliva more viscuous. This creates the impression of dryness.
That finish is an important part of balancing this style, because otherwise it would be fairly sweet.
I'm not sure if tannins affect acidity (although that sounds like a ripe area for some brewing-type lab experiments).
But boiling the husks will definitely release tannins.
They sell grape tannins at the LHBS. These are mainly for use in white wines, which are tannin deficient. How well a wine ages is directly related to its tannin content.
As to whether the addition of tannin to mimic the effect of the decoction mash might be beneficial to the O'fest style, well the matter is debatable.
Just thought I would bring it up.
I think that Vienna is really out of place in an Oktoberfest.
The O'fest developed as an imitation of the Vienna lager, and the Munich malt was developed specifically for that style (whereas the Vienna malt was developed specifically for the Vienna lager style-- and the irony is that the malting process was an imitation of what the brewers in Munich were doing around that time).
I've made beers that were 70% and 80% Vienna malt, and it is very, very different than anything I would expect from an O'fest (and particularly after a few months of aging it).
The other thing is tannin extraction through the decoction mash.
Tannins add astringency, but they do so in a very particular way; by making the saliva more viscuous. This creates the impression of dryness.
That finish is an important part of balancing this style, because otherwise it would be fairly sweet.
I'm not sure if tannins affect acidity (although that sounds like a ripe area for some brewing-type lab experiments).
But boiling the husks will definitely release tannins.
They sell grape tannins at the LHBS. These are mainly for use in white wines, which are tannin deficient. How well a wine ages is directly related to its tannin content.
As to whether the addition of tannin to mimic the effect of the decoction mash might be beneficial to the O'fest style, well the matter is debatable.
Just thought I would bring it up.
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Subject: Re: Oktoberfest Ale or Pumpkin Ale Author: brewboy_BB |
Aug 29th, 2010 3:15 pm |
Mine is made up mostly of Vienna.
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Subject: Re: Oktoberfest Ale or Pumpkin Ale Author: BushDoctor |
Sep 1st, 2010 5:47 pm |
I am glad it was brought up. I've read a lot of people saying that no tannins are extracted during decoction because of ph and blah. But they are, and then are smoothed out/drop out during lagering.