Oktoberfest

[TimmyR]

OK, I am brewing a 10-gal batch of Oktoberfest (splitting the yeast between fermenters) and had two thoughts. I always see Liberty as a good sub for Hallertau....without being able to compare, does anyone have any thoughts on how Liberty might express itself in a Marzen.Oktoberfest. Secondly, the Briess cherry wood smoked malt is calling me. Any thoughts on working that into the grist????

I know I should follow the recipe, but after NHC and Club Night, I am feeling creative.

[Mills]

I went hog wild with the briess smoked malt and the beer got very phenolic. I think I went 50-60 percent of the grist on a bigger mild.

I get a lot of comments back from judges that it is too phenolic/bandaid. That stuff is pretty strong. I would go with 5-10% in a marzen, but that is just me.

Mills

[TimmyR]

Good to know....I am just going to follow the BCS recipe, except sub Liberty for the hops. Any thoughts on step mash versus straight infusion?

[BDawg]

Add a lb of Melanoidan instead of the base malt and you'll be much closer to the melanoidans you get from decoction.

Go easy on the Briess cherrywood smoked malt. Like Mills says, use a light touch.

Liberty, Mt. Hood, and Sterling are all GREAT subs for Hallertaur and you'll love the results.

HTH-

[TimmyR]

Thnx BDawg. NO smoked malt this time. Going to roll with BCS recipe, Lieberty Hops (bump IBU by 5 on my system), split the batch to ferment 5.5 gallons with WLP820 and 5.5 gallons with WLP833. Likely the ferment will be at 49-50F and stay there for 2-weeks while I am on vacation, then I plan to raise it 55F for a week or 2.

I have 8-weeks or so to have it ready for an Oktoberfest party. I am thinking based on the Oktoberfest edition of the Jamil Show that Doc hosted, I will consider a 15-min rest at 122F, then 145F and 155F (I think...) I need to get my head wrapped around rest temps. I will direct fire my mash tun with continuous recirc. I also may just rest at 122F then slowly bring it up to 152F before mash-out.

[TimmyR]

Weird thing with BeerTools when I plug the BCS recipe in. I have to bump the efficiency from 70% to 74% to match all Jamil's numbers. Still looking at the extract potential settings for the malts, etc.

[TimmyR]

Pitched last night at 10 PM CST at 47 F. Fermenter now at 50F. Oxygenated 2-hours before I pitched then again right after I pitched (1 min each time with O2 bottle). WLP833 is now showing some bubbles and signs of fermentation. WKP820 shows no signs. I assume it is chugging along, just lags and should not be oxygenated again.

[TimmyR]

Disregard....plenty of discussion forums out there outlining WLP820's long lag times.