11 replies to this topic

[Steve Urquell]

Been wanting to do something like this for awhile. I like malty flavors and huge hop flavor/aroma. Looking to mash ~ 154F and ferment at ~60F. I can lager, but just don't want to wait thru the extended time for it.If this looks dumb, or you have some suggestions, then please comment. I'm not one to get all butt-hurt over criticsm and would seriously appreciate the input.33% 5 lb 5 oz. Pilsner Malt 31% 5 lb.Vienna Malt 25% 4 lb. Munich Malt - 10L 6% 1 lb. CaraVienne 6% 1 lb. Belgian CaraMunich Batch size: 7.0 gallons Original Gravity 1.063 Final Gravity 1.016 Color 13° SRM (Copper to Red/Lt. Brown) hops 64IBUs tinseth boil 60 mins 1.25 oz. Magnum boil 30 mins 0.75 Amarillo boil 15 mins 1.5 Saaz boil 15 mins 1.0 Amarillo boil 1 min 1.5 Saphir boil 1 min 1.0 Amarillo dry hop 5 days 0.75 Saphir dry hop 5 days 0.5 Amarillo dry hop 5 days 0.75 SaazYeast: W34/70 dry lager yeast (wlp830 equiv)

[positiveContact]

first thing that jumps out at me: why are you going to use a lager yeast if you intend on fermenting so warm? why not just use a clean ale yeast?

[Steve Urquell]

first thing that jumps out at me: why are you going to use a lager yeast if you intend on fermenting so warm? why not just use a clean ale yeast?

Partly for the fact that I've been chucking S-05 in everything lately, partly just staying in character for a lager, and partly b/c I've used W34 at 60 before and it came out extremely clean.

[cavman]

Considering how much Vienna and Munich you have for base malt, I'm not sure you need so much Caravienne and Caramunich. I like the hop schedule, Amarillo and Saaz work good together at least they did in Duvel Triple Hop(also had Styrians).

[HarvInSTL]

I'd up the Pils to 6lbs, and switch the Munich & Vienna numbers. I'd cut the Caramunich in half and drop the 2 15min additions to 10min additions. Consider sampling it after day 2 or 3 of the dry hop to see if the whole 5 days is needed.

I'd mash this at 150 and use a lager yeast at 50deg. You could prolly get by with a 2-4 week lager phase and be ready to empty the keg!

[Steve Urquell]

Considering how much Vienna and Munich you have for base malt, I'm not sure you need so much Caravienne and Caramunich. I like the hop schedule, Amarillo and Saaz work good together at least they did in Duvel Triple Hop(also had Styrians).

Considering that this is a 7 gal. batch, how much would you cut? I have been waffling on the amounts of crystal.

I'd up the Pils to 6lbs, and switch the Munich & Vienna numbers. I'd cut the Caramunich in half and drop the 2 15min additions to 10min additions. Consider sampling it after day 2 or 3 of the dry hop to see if the whole 5 days is needed.

I'd mash this at 150 and use a lager yeast at 50deg. You could prolly get by with a 2-4 week lager phase and be ready to empty the keg!

The pils will have to stay as is--It's what I have leftover from a sack. Switching the munich and vienna is do-able. I like the idea of moving down the 15 min. additions. That puts me upping the amts. to 2 ozs. saaz, and 1.5 ozs. of amarillo at 10 mins. to keep the ibus. I like it, I like it. Probly will need the extra flavor to keep the malt in balance. Probably am going to drop the amount of caramunich too. I had been wondering if it was going to be cloying.

Keep em comin guys.

[Augie1991]

Chils, I gotta ask the novice question (being the novice that I am) what is it that W34 will add to the beer over 05? You just bored with 05? Big 05 fan here myself!

[Steve Urquell]

Chils, I gotta ask the novice question (being the novice that I am) what is it that W34 will add to the beer over 05? You just bored with 05? Big 05 fan here myself!

Yeah, I'm bored with it and I just never seem to get the malty flavors I want out of it. It's great for dry, mouth-puckering IPAs(and I use it for them often), but this beer is more about malt than hoppiness. Plus, I really like W-34. I've used it in at least 10 different batches, fermented from 50F up to 70, and it's always attenuated exactly where I wanted it to and made some nice beers that were malty but not cloying. I brewed a NB 1554 clone with it @ 60F and it was too clean. It took letting the next batch ferment at 70 to beat some esters out of it to make it ale-like.

[cavman]

Considering that this is a 7 gal. batch, how much would you cut? I have been waffling on the amounts of crystal.

I'm one of the low crystal malt guys so I'd cut the in half at least(that's for my taste you may like different). But with that much Munich and Vienna just mash a little higher and get some nice maltiness from those instead. You are calling it an O'fest IPA and crystal is rarely used in an Octoberfest, the grainbill is more Vienna than Munich along with the Pils. If I were to make an O'fest IPA I would use no crystal malt with lots of vienna and munich; maybe 25% Pils, 50% Vienna and 25% Munich. Hops it would depend on the goal; if trying to be a Euro version of an IPA I would bitter with Magnum and hopburst Saaz and Hallertua or Tettnang, if trying to Americanize it I would still use magnum for bittering the hit it with stuff like Athanum, Palisades, Mt hood, as well as the usual American hops, for a combo Amarillo and Saaz.

[positiveContact]

I'm one of the low crystal malt guys so I'd cut the in half at least(that's for my taste you may like different). But with that much Munich and Vienna just mash a little higher and get some nice maltiness from those instead. You are calling it an O'fest IPA and crystal is rarely used in an Octoberfest, the grainbill is more Vienna than Munich along with the Pils. If I were to make an O'fest IPA I would use no crystal malt with lots of vienna and munich; maybe 25% Pils, 50% Vienna and 25% Munich. Hops it would depend on the goal; if trying to be a Euro version of an IPA I would bitter with Magnum and hopburst Saaz and Hallertua or Tettnang, if trying to Americanize it I would still use magnum for bittering the hit it with stuff like Athanum, Palisades, Mt hood, as well as the usual American hops, for a combo Amarillo and Saaz.

agreed - I don't like crystal in my o'fest.

[Steve Urquell]

I'm one of the low crystal malt guys so I'd cut the in half at least(that's for my taste you may like different). But with that much Munich and Vienna just mash a little higher and get some nice maltiness from those instead. You are calling it an O'fest IPA and crystal is rarely used in an Octoberfest, the grainbill is more Vienna than Munich along with the Pils. If I were to make an O'fest IPA I would use no crystal malt with lots of vienna and munich; maybe 25% Pils, 50% Vienna and 25% Munich. Hops it would depend on the goal; if trying to be a Euro version of an IPA I would bitter with Magnum and hopburst Saaz and Hallertua or Tettnang, if trying to Americanize it I would still use magnum for bittering the hit it with stuff like Athanum, Palisades, Mt hood, as well as the usual American hops, for a combo Amarillo and Saaz.

Well spoken. I wondered if anyone would bust me on the crystal in an o'fest--kudos to you! I had originally thought to use all base malt and about 12ozs. of aromatic, but I like crystal in my beers--especially caravienne. It was a toss-up between all base + aromatic and all base + crystal--I opted for crystal b/c I've wanted to go a little thicker on the beer. Decisions, decisions...

[Steve Urquell]

Well, I just doughed in on this one @ 154F. Moved the 15 min. saaz to 10 mins., dropped 1/2 of the caramunich, and added more munich. The base ended up 5lbs. each of pils, munich, and vienna.Thanks for the help guys.