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Recipe OktoberFEAST Ale AG (5.5 US gal.)

Thursday, October 15th, 2009

With fall just around the corner, cooler temperatures and shorter days are on there way. This calls for a maltier, less hoppy, less zingy beer to satisfy us on those cool evenings around the fire. As the temperatures go down, the ABV of seasonal beers goes up. To speed up the process, this Oktoberfest beer is not a classic Maerzen lager, but an ale.

The following recipe is based on 75% brew house efficiency, see an explanation of brew house efficiency here at Brewers Friend.

Style: Maerzen (ale)
BJCP Guidelines:
OG: 1.050-1.056
FG: 1.012-1.016
ABV: 4.8-5.7
IBU: 20-28
SRM: 7.0-14.0

Recipe Targets:
OG: 1.056
FG: 1.014-1.016
ABV: 5.3%-5.5%
IBU: 24.1
SRM: 13.5.
Volume: 5.5 gallons

Malt Bill:
Belgian Pilsner 4.25 lbs
Vienna 2.25 lbs
Munich 20L 2.00 lbs
Aromatic 1.00 lbs
Crystal 20L 1.00 lbs
Crystal 40L 1.00 lbs

grain bill

Water Profile: Munich water profile to accentuate malt flavor.

Ca: 88 SO4: 11 Mg: 3 Na: 10 Cl: 2 HCO3: 156 Alky: 240

Mash in with 23.0 quarts (2qt/lb) of water at 167F to rest at 158F for 60 minutes. This water was also treated with Five Star Buffer 5.2.

Mash out at 168F utilizing additional infusions or direct heat.

Collect 8.0 gallons (adjust to compensate for your own boil rate) at a SG of 1.039

Boil for 100 minutes with the following hop schedule. (Adjust your qty. to adjust for any difference in AA value)

Hops:
Tettnanger 3.3AA 1.00oz 100 minutes
Tettnanger 3.3AA 0.50oz 45 minutes
Tettnanger 3.3AA 0.50oz 30 minutes

Chill wort to pitching temperature, see an explanation of “no chill” brewing here at brewersfriend.com.

Yeast: SafAle S-04 11g packet.

brewers yeast packet

Fermentation Temperature: 65F

Time in Primary: 14 days

Carbonation: 2.5 volumes

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  1. 4 Responses to “Recipe OktoberFEAST Ale AG (5.5 US gal.)”

  2. Is this one you’ve brewed before? Sounds great to be able to do an ale and get that Oktoberfest feel.

    By Scott on Oct 16, 2009

  3. Yes, I have brewed this 2 years running and it is currently on tap this fall. Great beer, malty, a little roasty and it fills the O-Fest void if you dont have the time for the lager.

    By Rob on Oct 17, 2009

  4. Would it be possible for you to convert this to an extract/steep recipe?

    By Greg on Mar 26, 2010

  5. This comes out at around an OG of 1.056 and an SRM of 15, which is pretty close to the original. The DME/LME will darken the beer, but the flavors from the Munich, Vienna, and Crystal 40 are essential.

    OktoberFEAST Ale – EXTRACT:
    Light DME 6 pounds (or 7.25 pounds LME)

    Steeping Grains:
    Munich 20L 1.00 lbs
    Vienna 1.00 lbs
    Crystal 40L 0.50 lbs
    *steep for 30 minutes at 150F, then proceed as normal with 100 minute boil, adding half extract at boil, remaining half with 10 minutes to go

    Hops (same as AG):
    Tettnanger 3.3AA 1.00oz 100 minutes
    Tettnanger 3.3AA 0.50oz 45 minutes
    Tettnanger 3.3AA 0.50oz 30 minutes

    Yeast (same as AG):
    SafAle S-04 11g packet.

    By Larry on Apr 4, 2010

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