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HerbalJoe's Oktoberfest Ale
Oktoberfest/Märzen • Partial Mash • 5 gal
Experimental brew. Attempting to make an Octoberfest style ale.
July 19, 2007 am 01:02am
5.0/5.0 0 ratings
Ingredients (Partial Mash, 5 gal)
- 1.5 lbs
Munich Malt
Munich Malt
Sweet, toasted flavor and aroma. For Oktoberfests and malty styles
- 1 lbs
English 2-row Pale
English 2-row Pale
All English Ales. Workhorse of British Brewing. Infusion Mash.
- .25 lbs
Belgian Special B
Belgian Special B
- 1 lbs
Belgian Biscuit
Belgian Biscuit
Warm baked biscuit flavor and aroma. Increases body. Use in Belgian beers.
- 1 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1 lbs
Belgian Aromatic
Belgian Aromatic
Imparts a big malt aroma. Use in brown ales, Belgian dubbels and tripels.
- 1 lbs
Honey Malt
Honey Malt
Nutty honey flavor. For brown ales, Belgian wheats, bocks and many other styles.
- 3.5 lbs
Dry Extra Light Extract
Dry Extra Light Extract
For making very pale ales and lagers.
- 1 lbs
Oats Flaked
Oats Flaked
Belgian White Ale(wit), other specialty beers.
- 1 oz
Hallertau - 4.5 AA% pellets; boiled 45 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
- 1 oz
Saaz - 5.0 AA% pellets; boiled 15 min
Saaz
Used for finishing pilseners, continental lagers, and wheats. The aroma is spicy and pleasant with fragrant overtones.
- 1 oz
Centennial - 10.0 AA% pellets; boiled 15 min
Centennial
Aromatic but acceptable for bittering. Medium aroma with floral and citrus tones. Good in medium to dark ales.
- 2 oz
Amarillo® - 8.5 AA% pellets; boiled 5 min
Amarillo®
Grown in Washington. A newer multi-use hop with a nice citrus-flower bouquet and medium-high acid content suited for bittering. Used in American Ales and IPAs.
- 1 tsp
Nutmeg (ground) - (omitted from calculations)
Nutmeg (ground)
Nutmeg is pungent and sweet. Nutmeg is the seed of Myristica fragrans, an evergreen tree native to the Molucca Islands. Interestingly, the tree produces both Nutmeg and mace, and grows up to 60 feet tall. Although the tree takes seven years to bear fruit, it may produce until the 90th year. Both spices come from the trees fruit, which splits into a scarlet outer membrane, mace, and an inner brown seed, Nutmeg.
-
Munton-Fison Active Brewing Yeast
Munton-Fison Active Brewing Yeast
Some fruity esters, attenuative, fair to good reputation.
Notes
Steep grains at 155F for 60 minutes. Boil 60 minutes. Ferment at 67F. Experimental brew. Attempting to make an Octoberfest style ale. I brewed this before I really had any concept of how to make an Octoberfest. This ended up being a "kitchen sink" brew. I tried to combine all my favorite flavors into one beer. Surprisingly, it turned out great.
Style (BJCP)
Category: 3 - European Amber Lager
Subcategory: B - Oktoberfest/Märzen
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.061 | 1.050 - 1.057 |  |
| Terminal Gravity: | 1.015 | 1.012 - 1.016 | |
| Color: | 17.4 SRM | 7 - 14 | |
| Alcohol: | 6.0% ABV | 4.8% - 5.7% | |
| Bitterness: | 56.7 IBU | 20 - 28 | |
Discussion
Brewed on 7/21/07
2007-07-28 1:47am
Brewed this on 7/21/07. Forgot to add nutmeg.
Bottled 7/27/07
2007-09-08 1:40pm
Bottled it. Skipped the secondary and therefore skipped dry hopping. First taste was great! Very complex flavor. Belgian Biscuit malt is very apparent. Hops are subdued and has low bitterness. Has a mild sweet flavor. Looking forward to drinking it this fall.
Update 7/30/07
2007-09-08 1:41pm
This beer is wild. Has a TON of mouth feel (almost too much). When drunk at cold temps the flavors jump out like crazy. The oats and biscuit are very apparent (and I would probably cut back on the biscuit in the future and reduce/remove the Carapils). There are so many different grain flavors in this beer it's hard to comprehend them. It's more manageable when drunk at warmer temps. Very intriguing.
Update 9/6/07
2007-09-08 1:46pm
This beer has really mellowed out and cleared up. Been drinking a lot of it recently and I'm really loving it. The over-the-top malt character is now much more balanced (although still very pronounced biscuit flavor). Has a very crisp flavor and mouth feel. The color has turned into a really nice clear orange. Hops are hard to detect, but has a mild spicy nose and a very small amount of bitterness. The recipe for this seems pretty crazy, and at first it sure did taste wacky, but now I'm really happy with it and would consider brewing this exact recipe again (but would probably adjust it a little so that I wouldn't have to wait so long for the beer to mellow out). Score one for crazy recipe = good beer.
Update 10/29/07
2007-10-29 12:26pm
Had another one recently and the biscuity flavor is almost totally gone now. I was disappointed to find this, as I was enjoying the malty flavor that it had before. It's still a tasty beer though, and I won't feel as bad about drinking the rest of it up. My new recipe Herbaljoe's Malty Potato Head Red should be a lot like this one.
Wow
2008-08-06 7:51am
Damn Joe that is quite the grain bill for partial mash/specialty grain steep. Makeing it again this year?
yep
2008-08-06 11:08am
I know, this recipe is pretty wacky. This was the 4th recipe I ever designed and I had NO idea what I was doing. That's why it was so surprising when it turned out so tasty. And yes, I plan to brew an all grain version of this sometime soon just for the hell of it.
check this out
2008-10-02 8:54pm
hey man. . you need to find the dankest nuggies to throw into that shit. . it will make it way tastey. . you will wanna eat a whole pizza when your finished. . but make sure you jog it off or it will turn you into a fat ass. later herbaljoe....
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