Oh, I agree. I want a festbier not an Oktoberfest. I want something like I drank in the tents.
It's all good! My fav is the Paulaner Festbier. Though I do enjoy their Märzen here at home too.
Posted 15 July 2016 - 04:37 PM
Oh, I agree. I want a festbier not an Oktoberfest. I want something like I drank in the tents.
It's all good! My fav is the Paulaner Festbier. Though I do enjoy their Märzen here at home too.
Posted 15 July 2016 - 05:31 PM
This is pretty similar to Gordon Strong's Modern Oktoberfest, which is a Wiesnbier - ie, what they serve in the tents at Oktoberfest. His has less Vienna and less late hops. Personally I like the late hops but if you're really aiming for a Wiesn, you might dial them back.
Posted 31 August 2016 - 07:18 AM
Posted 31 August 2016 - 07:42 AM
Yeah, that looks nice Drez. As an aside... a local place that has GREAT glassware carries that tall stein and I've been tempted.
I always feel like the key to this style (other than a nice, simple and straightforward recipe) is water. When a festbier or other "soft" beer get to their prime drinking condition, I sometimes feel like I want to slightly bump the sulfates to keep the beer from getting too malty and soft. Does that make sense? You have all that Munich, probably a lower hopping rate because of the style and so I feel like the water could help to give the beer a bit of crispness. I realize the style is supposed to be soft and malty but I don't want it TOO soft and malty. So what did you do with your water here?
I understand what you are saying. I think I could have pumped up the sulfates a bit in this beer but I want it to get fully carbonated before I make that decision. As for the glass - get it you know you want to!! Here is what I did for water.
Ca - 54ppm
SO4 - 78ppm
Cl - 38ppm
pH- 5.38 - I need to take a final pH.
Posted 31 August 2016 - 07:55 AM
0 members, 0 guests, 0 anonymous users