{"id":2545,"date":"2021-03-04T13:53:11","date_gmt":"2021-03-04T18:53:11","guid":{"rendered":"http:\/\/suigenerisbrewing.com\/?p=2545"},"modified":"2021-03-04T13:53:14","modified_gmt":"2021-03-04T18:53:14","slug":"bier-of-oktober-festbier","status":"publish","type":"post","link":"https:\/\/suigenerisbrewing.com\/index.php\/2021\/03\/04\/bier-of-oktober-festbier\/","title":{"rendered":"Festbier! Bier of Oktober Oktoberfest"},"content":{"rendered":"\n

Many brewers brew on a seasonal schedule, ensuring that they have season-appropriate beer styles on-tap at the right time. Like brewing festbier in spring, for enjoyment in the fall.<\/p>\n\n\n\n

I am not one of those brewers. <\/p>\n\n\n\n

Instead, I tend to brew season-appropriate styles in their season, and enjoy them off-schedule. Todays post is a break from my work<\/a> on sour yeasts<\/a>. So lets switch gears and talk about a seasonal, but out-of-season, beer – my Bier of Oktober<\/em>, Oktoberfest-style festbier. This is about as bog-standard an Oktoberfest recipe as you can find, but despite its simplicity, it makes an excellent beer.<\/p>\n\n\n\n

\n\n\n\n

Recipe – Bier of Oktober Festbier<\/h3>\n\n\n\n

Stats<\/em><\/p>\n\n\n\n

OG<\/td>1.055<\/td><\/tr>
FG<\/td>1.013<\/td><\/tr>
ABV<\/td>5.6%<\/td><\/tr>
IBU<\/td>26<\/td><\/tr>
SRM<\/td>11<\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Ingredients<\/em> (for 20 L)<\/p>\n\n\n\n

1.80 kg<\/td>Munich Malt<\/td>36%<\/td><\/tr>
1.36 kg<\/td>Vienna Malt<\/td>27%<\/td><\/tr>
1.36 kg<\/td>Pilsner Malt<\/td>27%<\/td><\/tr>
0.45 kg<\/td>Caramunich I Malt<\/td>9%<\/td><\/tr>
42.5 g<\/td>Hallertau [4.00 %] – Boil 60.0 min<\/td>21 IBU<\/td><\/tr>
14.7 g<\/td>Hallertau [4.00 %] – Boil 20.0 min<\/td>5 IBU<\/td><\/tr>
1<\/td>Whirfloc Tablet<\/td><\/td><\/tr>
<\/td>W34\/70 Lager Yeast<\/td><\/td><\/tr><\/tbody><\/table><\/figure>\n\n\n\n

Brewing<\/em><\/p>\n\n\n\n

  1. Adjust water for a 2:1 chloride:sulfate ratio.<\/li>
  2. Mash for 60 minutes at 67.2C (153 F) for 60 min.<\/li>
  3. Sparge to collect 29 L of wort.<\/li>
  4. Boil for 60 minutes, adding hops at 60 and 20 minutes, and whirfloc at 10 minutes.<\/li>
  5. Chill and ferment at cellar temperature (14-16 C) for 2 months.<\/li>
  6. Keg and serve.<\/li><\/ol>\n\n\n\n
    \n\n\n\n

    Tasting Notes<\/h3>\n\n\n\n
    \"Glass
    Enjoying an Oktoberfest Festbeir…in March<\/figcaption><\/figure>\n\n\n\n

    Appearance:<\/strong> Reddish-copper in colour, pours with a thick white head.<\/p>\n\n\n\n

    Aroma:<\/strong> Malty, with a mild lager\/sulfur note.<\/p>\n\n\n\n

    Flavour:<\/strong> Very clean yeast character, allowing for the deep and complex malt flavours to shine. Malt flavour is a firm base of of bread and crust notes, overlaid with honey & caramel. The bitterness was a little strong for the style when I first tapped the keg, but has since faded and now does a nice job holding the malt sweetness in check. The hop flavour is subtle; a light touch of herbal notes, mostly in the aftertaste. The aftertaste itself is a lingering sweetness and malt note, with an emerging herbal character as the sweetness fades.<\/p>\n\n\n\n

    Mouthfeel:<\/strong> Smooth and medium-bodied, neighbouring on being heavy-bodied. No astringency or dryness, and makes for a good sipper. Probably a little heavier bodied than what would technically be on-style.<\/p>\n\n\n\n

    Overall:<\/strong> This is a great beer to enjoy in the colder months of the year. Its not too heavy, and has a nice malt character that goes well with rich foods or sipping by a fire. My only complaint is that it was a overly bitter when I first tapped the keg, but that is largely because this beer was designed to be consumed 4-6 months after brewing, and I tapped the keg after only two months. If I were aging for the proper time I’d keep the bittering charge the same. But I’d drop the bitterness by 5 IBU if I were rebrewing with the plan of only aging for 2 months. None-the-less, this is an excellent and enjoyable beer, and one I will likely brew again.<\/p>\n","protected":false},"excerpt":{"rendered":"

    Recipe and tasting notes for “Bier of Oktober”, an easy-drinking and easily brewed Oktoberfest-style festbier. Malty and delicious!<\/p>\n","protected":false},"author":1,"featured_media":2546,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[4,7],"tags":[334,335,52,53],"class_list":["post-2545","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-homebrewing","category-recipes","tag-festbier","tag-octoberfest","tag-recipe","tag-tasting-notes"],"yoast_head":"\nFestbier! 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