Mocktoberfest Ale

[oblivious]

Hi all

I am think of brewing a Mocktoberfest Ale, this Saturday and I have see a number of different recipes using 0.5 kg of Aromatic and Melanoidin malts but not together. Just wondering has anyone tried a recipe like this, any help would be greatly appreciated


4.5 kg 2-Row
0.5kg Crystal malt 55l
0.5kg Aromatic malt
0.5kg Melanoidin malt


Hops
1 oz Hallertauer whole hops (75 min)
0.5 oz Hallertaure whole hops (30 min)
0.75 oz Hallertaure whole hops (15 min)

Mashed @ 65°C for 60 min

Safale US-56 dry yeast

70% efficenty O.G. 1.061

Ferment cool

[mysterio]

What kind of Oktoberfest are you trying to brew?

You will get closer to the likes of the golden/amber Oktoberfest beers like Paulaner and Loewenbraeu with a roughly 50/50 mix of Pilsner malt and Munich malt, or something like 20/80 Pilsner and Vienna malt. The gravity should be around 1.055, too. Then the IBUs would be around 25 ish. If you want to darken it up, I would use CaraMunich but a small amount (couple of ounces) of aromatic or melanoidin would help simulate the decoction flavours.

Also US-56 is a very attenuative yeast so I would consider mashing at 69C to get some body. Obviously if you have to use an ale yeast, ferment it in the cooler end of the range if you can.

[oblivious]

Hi mysterio


Thanks for the reply, as for Munich or Vienna malts unfortunately is do not have any at the moment and I am looking to brew this next Saturday. I thought I could in part make up for their absence as I have heard that Melanoidin malt was Munich on steroids!

If is not quite a Mocktoberfest maybe then it would suite more of an amber ale style

[steve_flack]

Melanoidin malt is handy to add in single infusion mashed beers where a decoction mash would more traditionally be used. I think (don't quote me) that it's similar to what the Americans call Honey Malt.

[mysterio]

Aromatic is the step up from Munich, in the sense that it gives you those pronounced toasty, malty flavours. I use it a lot in lagers in some pale ales. 500g is a lot, though, a little of it goes a long way. Melanoidin is a step up again, i've never used it but i've heard the flavour is VERY pronounced and you need an even smaller amount. I'm just worried the combined effect of both of them might be a little overwhelming.

Steve, I think honey malt is closer to a light crystal malt but again i'm not sure on that one.

[oblivious]

Sorry the amounts of Aromatic and Melanoidin malt should be 250g not 500g!

[mysterio]

Sounds more like it

Sounds like it's going to be an interesting beer.

[oblivious]

OK I am going to brew this tomorrow morning, wish me luck!

[tubby_shaw]

OK I am going to brew this tomorrow morning, wish me luck!

Good luck

[Vossy1]

Hope all goes well

[oblivious]

Looks like the cold snap has had a deleterious effete on my beer, I checked the hydrometer and it has only dropped 8-10 point and the temp is around 7c. I have brought the fermentor into the house to warm up and I have also gently stirred to hopefully get the yeast going again. I was just wondering should I wait to see if fermentation take off again or just added a pack of Nottingham yeast to it?

Any help would be greatly appreciated

[BigEd]

I wouldn't add the other yeast as the 56 ale will prob work better in the cold than the Nottingham. However, I think you are well below the working temperature range of either strain. If you can move the beer to a location with a temp of 16 or above and give the yeast a rouse that might be your best bet.

[oblivious]

I have it in the house now and I it appears to be starting to warming up, I just hope the yeast will be will work go back to work after my poor treatment of them

[oblivious]

Fermentation has started again; hopefully the brew will be ok