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My Oktoberfest (and how it's changed)...


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#1 ER Pemberton

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Posted 27 September 2018 - 03:57 PM

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:
6drbeg.jpg

In 2015 the recipe was simplified... 50/50 pils and Munich 2:
1zgrdig.jpg

In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:
29ld2j9.jpg

In 2018 the recipe stayed the same but the low-O2 steps lightened the color:
i2q26s.jpg

The beers I've been brewing this year with the low-O2 steps have had a much more pale color to them than past beers. My "American Lager" is about as pale a beer I have ever made. I'm not sure if I'll adjust the Oktoberfest recipe back to 50/50 or not. Flavor matters most and the beer tastes great even if it's more pale than your typical Oktoberfest. Hofbrau's Oktoberfest is very pale so I suppose it doesn't matter but the difference is pretty remarkable.

#2 drez77

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Posted 27 September 2018 - 04:28 PM

Cool post. I will say that 2016/2017 beer looks so good!
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#3 neddles

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Posted 27 September 2018 - 04:31 PM

 Hofbrau's Oktoberfest is very pale so I suppose it doesn't matter but the difference is pretty remarkable.

 

This has been my go to beer this fall. I know its not old stock and $9.00/6pk is pretty reasonable.

 

Great looking beers BTW!


Edited by neddles, 27 September 2018 - 04:32 PM.

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#4 ER Pemberton

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Posted 27 September 2018 - 04:34 PM

All the beers have tasted great. Even the 2014 (and earlier) versions were good but I remember putting small amounts of things like aromatic and melanoidin it and I decided it wasn't necessary.  The beer improved when I simplified the recipe but it's unreal how the low-O2 steps keep the beer from darkening.    


This has been my go to beer this fall. I know its not old stock and $9.00/6pk is pretty reasonable.

 

Great looking beers BTW!

It's a great beer when it's fresh, no question.  It looks very much like a helles or pils by color but it's delicious.  



#5 ER Pemberton

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Posted 27 September 2018 - 06:10 PM

This current batch is still young and the clarity is coming along.  But the color is more pale, no question.

 

2s8fd4o.jpg



#6 neddles

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Posted 27 September 2018 - 06:47 PM

It's a great beer when it's fresh, no question.  It looks very much like a helles or pils by color but it's delicious.  

 

It looks and honestly tastes very similar to the festbier I made last fall which was 75% Barke and 25% Weyermann Light Munich, magnum to bitter and 1/2oz. Mitt. at 10 min. WY2308. I like it a lot. 

 

I haven't seen or tried any other German festbiers here that I can identify as fresh. Just the Hofbrau.


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#7 ER Pemberton

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Posted 27 September 2018 - 08:16 PM

It looks and honestly tastes very similar to the festbier I made last fall which was 75% Barke and 25% Weyermann Light Munich, magnum to bitter and 1/2oz. Mitt. at 10 min. WY2308. I like it a lot. 

 

I haven't seen or tried any other German festbiers here that I can identify as fresh. Just the Hofbrau.

That recipe sounds great.  2308 would be great for that beer too.



#8 pickle_rick

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Posted 28 September 2018 - 03:17 PM

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:
6drbeg.jpg

In 2015 the recipe was simplified... 50/50 pils and Munich 2:
1zgrdig.jpg

In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:
29ld2j9.jpg

In 2018 the recipe stayed the same but the low-O2 steps lightened the color:
i2q26s.jpg

The beers I've been brewing this year with the low-O2 steps have had a much more pale color to them than past beers. My "American Lager" is about as pale a beer I have ever made. I'm not sure if I'll adjust the Oktoberfest recipe back to 50/50 or not. Flavor matters most and the beer tastes great even if it's more pale than your typical Oktoberfest. Hofbrau's Oktoberfest is very pale so I suppose it doesn't matter but the difference is pretty remarkable.

 

that is a crazy amount of color difference!  that is all your low O2 stuff?  no other difference???


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#9 ER Pemberton

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Posted 28 September 2018 - 06:24 PM

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:


In 2015 the recipe was simplified... 50/50 pils and Munich 2:


In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:


In 2018 the recipe stayed the same but the low-O2 steps lightened the color:


Even the 2014 (and earlier) versions were good but I remember putting small amounts of things like aromatic and melanoidin it and I decided it wasn't necessary.



#10 Poptop

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Posted 01 October 2018 - 01:30 PM

changing to a Cubs pic now?  have you no superstition Sir?


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#11 ER Pemberton

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Posted 01 October 2018 - 02:11 PM

changing to a Cubs pic now?  have you no superstition Sir?

Avatar bet with Deerslyr on the game today.  <_<



#12 Bklmt2000

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Posted 01 October 2018 - 02:12 PM

Avatar bet with Deerslyr on the game today.  <_<

 

Vibes, dude.


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#13 ER Pemberton

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Posted 01 October 2018 - 02:20 PM

They play again tomorrow but I'm having a hard with them having the best record in the NL for about three months and now facing a 1-game elimination with either Colorado or LA.  And the Cubs finished relatively strong.   



#14 pickle_rick

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Posted 02 October 2018 - 10:08 AM

Below, 2014. The grist was more complex and there was probably some CaraMunich in there:


In 2015 the recipe was simplified... 50/50 pils and Munich 2:


In 2016 and 2017 there was a shift to 65/35 Pils and Munich 2:


In 2018 the recipe stayed the same but the low-O2 steps lightened the color:

Even the 2014 (and earlier) versions were good but I remember putting small amounts of things like aromatic and melanoidin it and I decided it wasn't necessary.


I was just talking about the last two. It's surprising that oxidation was causing that much darkening.
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#15 neddles

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Posted 02 October 2018 - 09:19 PM

It's surprising that oxidation was causing that much darkening.

You should see what it does to apples. :)

Edited by neddles, 02 October 2018 - 09:19 PM.

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#16 ER Pemberton

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Posted 12 October 2018 - 09:43 AM

I posted this in the PIC thread but I'm posting it here because it's a better shot of how the clarity improved.  At first I thought I would go back to the 50/50 pils munich 2 recipe because this one is so much more pale but now that the beer has aged and cleared a little bit, I'm hesitant to change anything because it's that good.  I honestly wouldn't change a thing.

 

2qwo6pz.jpg



#17 pickle_rick

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Posted 13 October 2018 - 04:11 AM

I used to do the 50/50 but I think I prefer nudge things towards the pils more.  


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