Oktoberfest Yeast

Grains, malts, hops, yeast, water and other ingredients used to brew. Recipe reviews and suggestions.

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Oktoberfest Yeast

Postby FrankieBoy007 » Mon Jun 12, 2006 7:53 pm

Didn't get a response on this one before, someone help me out!

I am ready to begin another batch of brew, an Oktoberfest, and really don't want to go through the wait of lagering. Is there an ale yeast you would recommend so I could have it ready to bottle in a few weeks?? The recipe calls for 3.5 lbs German Vienna, 1 lb Belgian Munich, .25 lbs German Dark Crystal Malt, .5 lbs German Caramunich1, 4 lbs liquid light extract, .1 lbs dark candi sugar, 1.25 oz Hallertau Hersbruck hops (60 min), .5 oz Fuggles (15 min), and .5 oz Fuggles (2 min).

Any suggestions?

p.s. If you see I need to make any changes to this recipe, feel free!!
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Postby BillyBock » Thu Jun 15, 2006 7:00 pm

To make a 'lager like' beer with ale yeast, use a neutral yeast such as US56 (dry) or Wyeast 1056.
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Postby dmccrackin » Thu Jan 17, 2008 10:14 am

I was recommended to use Wyeast 1007, German Ale. It ferments at temperatures of 55 to 68 F, and is supposed to produce lager like charactaristics, especially if fermented on the low end of that range. I will open the first bottle in a week or two, so we shall see.

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Postby slothrob » Thu Jan 17, 2008 7:43 pm

1007 is probably the most lager-like of the ale yeasts I've tried. US-56 is a good alternative though.

If you think an Alt is lager-like, then you'll think this is lager-like with one of these yeasts, because your recipe is similar to an ALt recipe and both of these yeasts make a convincing Alt.
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