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Festovall

Brewer: Christo Email: -
Beer: Festovall Style: Märzen/Oktoberfest
Type: All grain Size: 5.2 gallons
Color:
18 HCU (~11 SRM)
Bitterness: 28 IBU
OG: 1.054 FG: 1.016
Alcohol: 4.9% v/v (3.8% w/w)
Grain: 3.5 lb. German Pilsner
3.5 lb. German Vienna
3 lb. German Munich
.25 lb. Melanoidan Malt
.5 lb. Belgian CaraMunich
Mash: 70% efficiency
3.9 gal @ 150F, then 0.5 gal to bring up to 168F,
then 3.1 gal batch @168F
Boil: 60 minutes SG 1.045 6.2 gallons
Hops: 5.7g Magnum (11.2% AA, 60 min.)
28.4g Hallertauer Hersbrucker (3.3% AA, 45 min.)
14.2g Hallertauer Hersbrucker (3.3% AA, 30 min.)
14.2g Hallertauer Hersbrucker (3.3% AA, 15 min.)
Yeast: WL830 initially planned (bad vial - starter smelled like bandaids)
Went with combonation S23 and Superior Lager dry yeasts
Log: Fermentis and others say to ferment S-23 dry lager yeast in upper 50's vs. true lager temps, so went 2 weeks at 58-60, then 6 weeks @ 48 secondary. Lagered 6 more weeks at 40F. Was clear and tasty after primary, then turned hazy after secondary, seeming to "pick something up" then.
Carbonation: med carb
Tasting: As mentioned in log, beer was very clear, nice and malty coming out of primary. Turned hazy during secondary in fridge and picked up a DMS note. Not sure if due to a bug in carboy/tubing or that I partially covered the boil pot. Lagering helped with both flavor and clarity but still got dinged in comps for DMS in aroma & haze (scored 32), though flavor was spot on. Very tasty and similar to Brooklyn's ofest offering this year, though I think I would add more melanoidan next time to really boost the malt profile (or do decoction).

Recipe posted 11/24/08.