German Style . . .

[finn]

Thank you guys for creating this most informative site.

I’m just about to start my second home brew batch. I was happy with my first effort (kit) which was an IPA with extra cascade hops (tea bag style). The conditions weren’t great in terms of temperature so I used a thermostat hearer in the wort to control the temp. The brew took longer than I expected to brew, almost 2 months. I used the Coopers sugar tables to carbonate when putting in bottles and most of the bottles (700ml) turned out fine but I thought some were a little flat.

I’d like to improve on this for my second batch which I will start in a week or two and any help would be much appreciated! I would like to make a brew with an Oktoberfest theme. So I have been thinking about a Weissbier or a Pilsener or perhaps a Bavarian beer. Any recommendations about kit brewing out there would be great. I’d prefer not to use my plug in heater this time if at all possible. So with the temperature varying in my flat (not to mention the varying temp of September in Melbourne) from warm when I’m there to cool at night or when I’m not there to take into considerations I was wondering what your thoughts and tips might be!!

Thanks in advance.

[Bizier]

Hyvää paivää Finn!

[finn]

G'day to you Bizier, but I'm not Finnish!!

[earle]

I recently made an octoberfest based on Trough Lolly's suggestion posted here

http://www.homebrewandbeer.com/forum/viewtopic.php?p=69908#p69908

IIRC it had
Coopers Euro lager (Bavarian is discontinued)
300g Caramunich steeped
1.5kg LME

Fairly simple but if you're not up to steeping grains you could try replacing the caramunich with a tin of Morgans caramalt and dropping some of the LME.

Due to the mass of the brew it won't fluctuate as much as the air temp but draping with a wet towel during the day might also help.

I think the yeast that comes with Euro lager is a lager yeast but you could try S-189 which is supposed to handle slightly higher temperatures quite well.

[finn]

Thanks for the reply, just have a few questions . . .

Ok, so if larger yeast is supplied with the Coopers Euro Larger kit, what type of yeast is S-189? Also what is an ideal temp for this Oktoberfest brew? Is LME available in my local cellar plus shop (and is is better than LDME). And lastly, how easy/hard is steeping for a newbie like me!!?!?

[earle]

s-189 is another strain of lager yeast . More info and temp here

http://craftbrewer.com.au/shop/details.asp?PID=842

LME is liquid malt extract while LDME is light dried malt extract, both are fine and should be available at HBS. I usually use liquid and some people believe it is better than the dried. I think there is a dried v liquid thread somewhere if you do a search.

There are also threads on steeping. Basically you need water about 70 celcius, 700ml boiling water and 300ml tap water gets you close, do this enough times to get the volume you want. For 300g of grain a few litres would be fine. Put the grain in the water and soak for 30-60 minutes. Strain and keep the liquid, rinse the grains in the strainer with more 70 celcius water into the same pot. Boil the liquid for at least 10-15 minutes to kill the nasties. (You can also add hops to this boil to get more bitterness). Cool the pot in a sink of cold water and then add the liquid to your brew.

[Chris]

S-189 is a lager yeast. It is best fermented around 12*C.

I don't know what a cellar plus shop is, but any homebrew shop will stock malt extract- either liquid or dry. I prefer the liquid.

Steeping grains involves putting them into water (~68*C) and holding the temp for 20-30mins. Then strain out the grain husks, boil the remaining liquid for an hour with your kit and malt, then putting in your fermenter and adding water as normal.

edit: Looks like I was beaten to it.

[finn]

Cheers guys, might give the steeping a go if you don't think it's that difficult I believe it makes for a fresher flavour, right? I'll have to print this thread and go to my HBS (this evening, Can't wait!) and see what's available. . . .

[Bizier]

G'day Finn
My apologies for making incorrect assumptions as to your ethnicity.

Steeping is extremely easy, and even if it is not done perfectly, you still end up with a better beer for doing it. So jump in and try. If you come back and say "it was too hard" I will change my tune. I did my third brew using grain, and haven't considered taking it out of the process.

Kippis
Dan

[finn]

Hehe, no worries matie, you've just convinced me to give it a try! Cheers for the tips!!

[goom]

Hello here is my oktoberfest beer recept
sorry it is in dutch
but when you now something about beer you will understand
it is lager beer so the temperature is between 9 and 14 degrees
you have to use good yeast : wyeast oktoberfest yeast or munich lager

---------------------------------------------------------------------
¦ BrouwVisie Receptrapport ¦
---------------------------------------------------------------------

Basis----------------------------------------------------------------
Naam recept : GOOMs oktoberfest
Brouwdatum : 26-1-2009
Biertype : Märzen & Oktoberfest (D)
Aantal liters : 15
Gewenst begin SG : 1054 (5,8 vol% alc.)
Brouwzaalrendement : 60.0%

Algemeen-------------------------------------------------------------
Totaal brouwwater : 24.17 liter
Maischdikte : 3.63 l/kilo
Maischwater : 17.00 l/kilo
Spoelwater : 2.00 liter
Kooktijd : 90 minuten
Berekende kleur : 14 EBC (BrouwVisie)
Berekende bitterheid : 21 EBU (Glenn Tinseth)

Moutstort------------------------------------------------------------
Pilsmout 3 EBC 71.6 % 3281 Gram 3 EBC
Münchnermout type 1 20.5 % 937 Gram 12 EBC
Carapils (W) 10.2 % 469 Gram 2 EBC

Hopstort-------------------------------------------------------------
Hallertau Hersbrück3.4 %er 8 gram 10 min. 2 EBU
Hallertau Hersbrück3.4 %er 19 gram 90 min. 11 EBU
Merkur (Hallertau M7.1 %erkur7 gram) 90 min. 8 EBU

Gist-----------------------------------------------------------------
Gistsoort : 2308 Munich Lager

Maischschema---------------------------------------------------------
Maischschema naam: Algemeen Maischschema
Stap 1 : 60°C 10 min 3.63 l/kg
Stap 2 : 70°C 40 min 3.63 l/kg
Stap 3 : 75°C 10 min 3.63 l/kg

[drsmurto]

Again, translation (prob unnecessary but cant hurt)

15L
OG 1.054
EBC 14
IBU 21
Efficiency - 60%

Malt
Pilsner - 3.281kg
Munich 1 - 0.937kg
Carapils - 0.469kg

Hops
Hallertau Hersbrücker 3.4 % 8 gram 10 min. 2 IBU
Hallertau Hersbrücker 3.4 % 19 gram 90 min. 11 IBU
Merkur (Hallertau Merkur 7.1 % 7 gram) 90 min. 8 IBU (Merkur - mittlefreuh, if so, 7.1% is very high compared to what the stuff in Oz is - ca 2%)

Yeast - Wyeast 2308 Munich lager

Mash schedule - 60/70/75

Both of your recipes look nice Goom!

Cheers
DrSmurto

[goom]

Thanks Dr Smurto
I hope many of you will try it
shears