Made a pretty good Oktoberfest this year… thought about switching some things up.
I had equal parts Pils/Munich for my base malt (with some Vienna)… thought about switching to all Munich for base. Anyone use Munich as their primary base malt in an Oktoberfest or other German lager?
Also… I thought about making it an “Oaktoberfest” with a bit of boiled, soft french oak… maybe I’ll just pull a gallon when lagering and scale down the oak to try it?
I think an all munich oktoberfest is going to be more dunkel or even small bock than fest.
high proportions of Vienna make fest more distinct, IMO, and nummy - that toasty malt goodness is the signature flavor of a fest bier to me.
You could do this:
32% Pilsner,
32% Munich II,
32% Vienna +
4% caramunich.
You could skip caramunich if you like.
About 25 IBU
and German Lager yeast.
More dunkel in color or in flavor??
75% munich, 21% vienna, 4% CaraMunich gives 13 SRM. 7% CaraMunich gives 15 SRM. Fest is 7-14
Here’s a great thread that I started. Some great recipes in it.
http://www.homebrewersassociation.org/forum/index.php?topic=3006.0
I meant both in flavor and color, but I also thought you meant 100% munich. what you have looks fine.
13 is too dark for my liking for this style, but that’s a personal preference.
Good luck - post back with your results.
Cheers!