James Lao Posted August 15, 2018 Share Posted August 15, 2018 Hi all, Have bought the following Oktoberfest AG recipe pack from my LHBS WY Pale malt 2.25kg Briess brewers malt 2.25kg WY Munich malt T1 0.45kg WY Vienna malt 0.45kg WY Cara Munich T2 0.45kg WY Carafa III 0.09kg Cascade 15g 60mins Hallertau 30g 15mins The pack says it should be 22 IBUs, but when I put the recipe in BeerSmith it says 17 IBUs, so was thinking of putting 10g of Willette in for 60 mins as well to get it to around 25 IBUs? Will also be using my house Nottingham yeast so it won’t be a true Oktoberfest as they are meant to be lagers. With the 2 different pale malts, one is Weyerman and other one is Briess, not sure what the difference is? Was thinking about fermenting at about 17degC Was almost nearly thinking of making it an American Amber by changing up the hops and throwing a bit more Cascade and Citra at it, but would like a crack at a German type beer with the malt bill. Havent made a beer this low IBUs before, don’t want it to be too cloying. Any thoughts? Cheers James Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 16, 2018 Share Posted August 16, 2018 The IBUs will depend on the AA% of the hops. If they're not where they should be then just increase the early addition a bit. The recipe would have been designed around hops with a certain AA% and if yours are different to those then so will the IBUs be. Link to comment Share on other sites More sharing options...
James Lao Posted August 16, 2018 Author Share Posted August 16, 2018 Just checked the recipe instructions and they are for 20 litres in the fermenter. I am losing the IBUs because I am getting 23L in the FV. Will up the early additions to get me into the early 20’s. Doing this one today, hopefully it doesn’t turn out too sweet. Cheers James Link to comment Share on other sites More sharing options...
Otto Von Blotto Posted August 16, 2018 Share Posted August 16, 2018 Keep the mash temp in the mid 60s (65-66) and it should turn out pretty balanced. Link to comment Share on other sites More sharing options...
Wobbly74 Posted August 16, 2018 Share Posted August 16, 2018 Kind of an odd recipe for an Oktoberfest. Vienna and Munich quantities seem very low and looks like they're offsetting with the caramunich which may give it a caramel note that isn't consistent with the style. Looks like a good American amber if you went with the notto and corresponding American hop schedule though. Link to comment Share on other sites More sharing options...
James Lao Posted August 17, 2018 Author Share Posted August 17, 2018 Was almost going to do an American Amber, but stuck with the original idea of a Moktoberfest. Mash was at 66degC and IBUs at 21. Fermenting away nicely now, never used German type type malts before so will be interested in the flavours I get from it compared to Aussie and English malts. Cheers James Link to comment Share on other sites More sharing options...
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