looks good I would brew thatIt's getting to be close to that time to think about brewing an Oktoberfest so I've been working on a recipe that is somewhere in-between a darker traditional Ofest and the modern lighter style they serve in the tents now.
https://www.brewersfriend.com/homebrew/recipe/view/392233/festbier
Looks like a lighter style fiest beer wobdee. How'd you come to settle on your percentages of Munich Vienna and Pilsen malt. I see most Ofest beers have a combination of these three malts in them. I went equal Vienna Munich dark and less Pilsen malt going by what I saw on the net. Looks like a pretty complex mash schedule too. I'm going to mash in the night before then ramp the mash up slowly to first mash rest @63. Looking forward to brewing this I love me a malty lager any lager for that matter with a good solid malt backbone.It's getting to be close to that time to think about brewing an Oktoberfest so I've been working on a recipe that is somewhere in-between a darker traditional Ofest and the modern lighter style they serve in the tents now.
https://www.brewersfriend.com/homebrew/recipe/view/392233/festbier
Looks like a lighter style fiest beer wobdee. How'd you come to settle on your percentages of Munich Vienna and Pilsen malt. I see most Ofest beers have a combination of these three malts in them. I went equal Vienna Munich dark and less Pilsen malt going by what I saw on the net. Looks like a pretty complex mash schedule too. I'm going to mash in the night before then ramp the mash up slowly to first mash rest @63. Looking forward to brewing this I love me a malty lager any lager for that matter with a good solid malt backbone.
Yeah, probably more on the light side at 6 srm. I've thought about a more equal percentage but I feel the Munich flavor would drown out the others. I'm looking for something more bready toasty than that heavy Munich sweetness. My Marzen usually has more Munich in it, usually up to 50% along with some darker Caramunich.
Like caramunich 3 ? I see caravienna in some recipes but homebrew store don't stock it here. I see caramunich 3 is around 60 lovibond but this caravienna is around 20 lovibond that's why I went caramunich 1 it's the lowest roasted at around the same colour. I wish my local HBS stocked some liquid larger yeasts but good old faithful 34/70 will win the day I'm sure fermented cool at 12c low diacetyl and low fruityness and I know it will let that malt shine nicely and attenuate well. I get average 80% with that yeast.
Looking forward to what Crunk comes up with .