Here’s a recipe I make every August in preparation for Octoberfest. It’s not exactly per style as I use an ale yeast instead of a lager yeast. But it comes out pretty clean and fairly close to style without lagering. https://www.brewersfriend.com/homebrew/recipe/view/870733/fall-frenzy
this is one everyone around here likes, I've used more Vienna and less Munich in the past also, all to taste https://www.brewersfriend.com/homebrew/recipe/view/597377/ozarks-festbier/217476
I have not made a Festbier style before. It looks to be a bit paler than a Marzen. What else distinguishes this style?
Festbier, Oktoberfest, marzen are basically the same thing https://beerconnoisseur.com/articles/oktoberfest-vs-marzen https://www.craftbeering.com/oktoberfest-vs-marzen-oktoberfest-style-beer/
I've read that Marzen was the traditional Oktoberfest beer, but as the festival got bigger and more and more tourists attended, they introduced Festbier-style which were lighter and more approachable for the masses and less alcohol to prevent fewer drunken mishaps at the festivals
This will be my festbier this year: https://www.brewersfriend.com/homebrew/recipe/view/788953/goschafest I love a good marzen but prefer festbier.
IMO, US-05 is a terrible choice for anything that's supposed to resemble a German style beer. A lot of people use it for a "Kolsch" with pretty lame results. There's just too much ester contribution. Even at ale fermentation temps, the dry lager yeasts will give better results. I've used S-04 with reasonable results and it flocs better than either the lager yeasts or US-05. I don't really like the Kveik beers that I've had but I think it might be better than US-05 for any sort of Fake-toberfest ale. Of course, once the recipe includes Centennial, it's out of the range too. I think you've got a fine Amber Ale there.
I've brewed with Omega Yeast 071 4 times now and from my taste results I find absolutely no flavor from the yeast, as a matter of fact all of the beers I have brewed have had some flavor stripped, and the recipes need to be adjusted for added flavor, but it does make a great clean tasting beer similar to a lager, another thing I've noticed is the yeast does not compact hard and remains fluffy when stored making it hard to save, just my thoughts hope this helps
oh and there is a slight full round texture to the flavor, giving it a slight body at first until the yeast completely drops and that can take as long as a slow carb takes in kegs
Whose recipe are you referencing here? Also the title of the thread is "A kind of Oktoberfest" not "true to style authentic Oktoberfest." And the great news for you is you don't have to drink any of these beers
I'm referencing the OP's recipe. My opinion is that, based on the recipe, there's not much that resembles an Oktoberfest, but rather more like an American Amber Ale. It's a great fall beer style but why bother referencing Oktoberfest at all? Yes, I don't have to drink the OP's beer (though I suspect it would be quite good and I'd enjoy it if I did) and you don't have to respond to comments not directed at you.
