WLP029 Märzen-Oktoberfest + some pics

[leedsbrew]

I'm brewing up an Oktoberfest/Märzen. Half a batch for me and half for a mate.

going to be using the WLP029 kolsch yeast to get as close to lager as posible without temp control (as my fridge went to the scrap yard in the sky! )

the recipe I've come up with so far is

56% Pilsner Malt
40% German Munich I Malt
2% Caramunich II
1% Melanoidin Malt
1% Biscuit malt

Tettnang to 21IBU 90 mins (85g)
Tettnang to 3.8 IBU 5 mins (80g)


I'm hopping that once it's fermented as short stint in the garage to cold condition will get it ready to force carb and then bottle!


Any one wish to comment/correct me on this one?

Cheers

[WishboneBrewery]

I know nothing personally, but the style says this:
http://hopville.com/beer-style/oktoberf ... fo/brewing

I tell ya, there is never enough time to brew the beers I want to brew! I also have Kolsch yeast in the fridge, needs splitting and doing at least 3 brews two Kolsch-esque beers and one IPA. Two more brews for the http://www.gbhomebrew.co.uk comp first.

[leedsbrew]

Cheers for the link ade.

I reckon my recipe will produce a fairly accurate interpretation. The Munich to provide the lovely maleness, melanoidin to emulate a decoction mash, caramunich for a touch of sweetness and the biscuit for a slight touch of toastyness!

I know we've talked avout the kolsch yeast before! It's a cracker!

[leedsbrew]

Well I'm brewing this on Sunday. Have a decent sized starter on the go. Now just need the weather to hold! Going to be brewing 10 gallons to split with a mate for his Bday.

I'm going to be bottle conditioning mine, where as his will be force carb'd and then bottled as it is going on a camping trip.

the onld difference in recipe is that we will be using Munich II (darker) as I ordered the wrong one from Rob!

Brewday thread to follow

[leedsbrew]

hmmm after doing a little more reading I'm wondering wether to move the late addition back to 15 mins? any thoughts chaps?

[leedsbrew]

After advice from Aleman Im now looking at:

54% Pilsner Malt
40% German Munich I Malt
6% Caramunich II


Tettnang to 20IBU 90 mins (95g)
Tettnang to 5.1 IBU 5 mins (49g)

[beernsurfing]

I think your grain bill is ok. The yeast is my main concern, koelsh fermented warmish might not work too well with all those malty yummy grains. I think US05 would probably work better. It would be cleaner, and let the malt shine through. And mash lowish, 63c ish

[leedsbrew]

I find wlp029 to be one of the cleanest, most lagery yeast there is. The last 2 Kölsch beers I made had a definite 'Germanness' that I really enjoyed. The ambient temp in my dinning room at the moment is 17-18oC which should be perfect for the yeast.


Quote from WhiteLabs website

The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.

which is what I am aiming for.

[Manx Guy]

Hi,

Looks good, I added my late addition at 15 and to my tastes I wish I'd gone a littler bigger and/or later with the late addition.

What mash temp are you planning on using? I went with 65C when using the Wyeast 2206 Bavarian yeast and got 81% apparent atenuation!

To be honest I think using a kolsh yeast for a beer like this is a great idea! One I might use myself!

I think Kolsch is similarly highly attenuating so I wouldnt go lower than 64 or it might be too dry for the style...
just my opinion

Good luck Neil, I'm sure it will be a cracker!

Cheers!
Guy

[leedsbrew]

Thanks Guy.

I was planning on mashing in at 64oC. Looking back through BeerAlchemy I seem to get 74-76% attenuation from this yeast. The last 2 Kolsch beers I did were mashed at 64 so that looks like a winner!

Even if it does go a bit mental and up into the 80's I think the caramunich will keep some sweetness in it.

There will be a brew day thread so keep your eyes peeled

LB

[Manx Guy]

Hi LB

Looks like a sound plan to me!


Look forward to reading the brewday post

Will you be going to the Northern craft brewers meet in Lancaster at the end of October?


Guy

[leedsbrew]

I will be matey! and will be bringing this and a few others (icluding a couple of Wits) along! Are you making the trip over?

[WishboneBrewery]

Just make sure you save me a bottle, we'll have a car full of beer to swap so long as you like 3 different weizens, a Porter and Nelson Brucker II We're making a w/end of it and staying over.

[leedsbrew]

Well all went to plan (except breaking a hydrometer!). Finished with 44L at the predicted OG of 1.055

the LWP029 was fermenting away happily this AM 12 hours after pitching, with a good 2 inch of krausen.

had a few mates round so didn't get chance to take many good pics, so here are a few that I took on the iPhone and tweeted!


Grain bed temp. Ended up hitting the mash temp bang on


doughing in with a paint mixer! with the drill set on high it was quite vigourous!


3 vessel system in it's temporary home (until the new brew shed is purchased! )


recirculating chiller to sanitise


Very clear going into the FV @22oC

[WishboneBrewery]

I should get my own Mesh Hop-Stopper sorted and get my Plate chiller in use!