1.058
OG1.014
FG5.8%
ABV22
IBU14
SRMFermentables
| Amount | Fermentable | Use | % |
|---|---|---|---|
| 9.00 lb | Pilsen / Pilsner (US) | Mash | 44.44% |
| 6.00 lb | Bonlander Munich 10L (US) | Mash | 29.63% |
| 3.00 lb | Vienna (US) | Mash | 14.81% |
| 1.00 lb | Carapils (US) | Mash | 4.94% |
| 1.00 lb | CaraMunich Type III (DE) | Mash | 4.94% |
| 0.25 lb | Midnight Wheat (US) | Mash | 1.23% |
Hops
| Amount | Hop | Use | Time | AA | IBU |
|---|---|---|---|---|---|
| 0.60 oz | Warrior - Pellet | Boil | 60 Minute(s) | 16.0% | 16.17 |
| 2.00 oz | Hallertau Mittelfruh - Pellet | Boil | 15 Minute(s) | 3.4% | 5.68 |
Yeast
| Name | Attenuation |
|---|---|
| Wyeast 2633 Octoberfest Lager Blend Liquid Yeast | 73% - 77% |
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FG: 1.011
ABV: 6.04
Aroma:
Slightly malty; a very little bit of noble hop; clean ferment smell with a small hint of alcohol. Best way to describe this is clean, lager fermented
Appearance:
Deep amber, almost borderline light porter look. Definitely too dark. Need to take the midnight wheat AWAY. See if that makes it too light, but the 30 minute decoction I think made it really dark
Flavor:
Definitely finishes moderately DRY - zero residual sweetness. Unfortunately, an apparent Diacetyl in the flavor. Comes off as almost "oiley" on the palate. More details on that below. Oddly getting a medium (maybe even a little less than medium) malt flavor upfront. Definitely no noble hop taste that is apparently, and I think that might be an opportunity. Maybe consider 1 oz at 15 minutes and another 1 oz at 10 minutes to see what that does?
I think this is missy a slight biscuit. I also don't think it's sweet whatsoever upfront, like that more classic oktoberfest. It's very smooth, but almost one note. A sweeter upfront + a moderately dry finish (with a tad bit more hop flavor) could benefit this.
Mouthfeel:
Definitely a medium mouthfeel. Slightly creamy (drinks smooth too). Medium carbonation makes this really drinkable.
Changes:
1) No more midnight wheat
2) Hop additions = 1 oz. at 15 minutes; 1 oz at 10 minutes --- adjust bittering hop to keep SAME IBU bc thats perfect
3) Exchange regular pilsner for floor malted and see if that gives a "breadier" texture
4) Remove Carapils
5) Up Caramunich to 1.5 pounds
6) Consider biscuit malt... but not 100% necessary. If you use floor malted, then you may not need it. If you use it, only use 1-2 pounds
7) Ferment temp --- the diacetyl is a problem. Consider these few things. 1) Do not remove the yeast until after diacetyl rest --> down to lager temp + 3 or 4 days. 2) Lager at 42 degrees and see what this does. Still ferment at 50 degrees though. 3) Maybe aerate longer if it's a larger batch like 11 gallons???
Mash Temp = 150-151 (remember, this needs to finish drier)
Lager @ 8 weeks