Oktoberfest Comments Please

[Froggit]

Ok im already planning my next Lager/beer, ive been trawling the net for Oktoberfest recipes and from the information ive gained i came up with this.
Input greatly appreciated particularly on the hops.
23L
Grain Bill
Pilsner Malt 2.25kg
Munich Malt 1.86kg
Caramunich 1kg
Carapils .50kg
Mash Double Infusion
30mins 50c
30mins 64c
10mis 75c
Hops
hallertauer 30gm 60Mins
Yeast
WLP830
ABV 6.0
EBC 26
IBU 21

Currentley have yeast on a Helles that im brewing so which would be best, Move helles to secondary after a week and build a starter or Move helles to secondary after 2 weeks and drop new brew straight onto the yeast in the FV?

Again any critique/advice appreciated.

[Rookie]

Ok im already planning my next Lager/beer, ive been trawling the net for Oktoberfest recipes and from the information ive gained i came up with this.
Input greatly appreciated particularly on the hops.
23L
Grain Bill
Pilsner Malt 2.25kg
Munich Malt 1.86kg
Caramunich 1kg
Carapils .50kg
Mash Double Infusion
30mins 50c
30mins 64c
10mis 75c
Hops
hallertauer 30gm 60Mins
Yeast
WLP830
ABV 6.0
EBC 26
IBU 21

Currentley have yeast on a Helles that im brewing so which would be best, Move helles to secondary after a week and build a starter or Move helles to secondary after 2 weeks and drop new brew straight onto the yeast in the FV?

Again any critique/advice appreciated.

I'd leave the helles where it is for at least three weeks and use the 830.
A lot of brewers that use yeast cakes don't use the entire cake unless the second brew is a way higher O G.
The recipe looks good to me.

[Froggit]

I'd leave the helles where it is for at least three weeks and use the 830.
A lot of brewers that use yeast cakes don't use the entire cake unless the second brew is a way higher O G.
The recipe looks good to me.

Sorry Rookie i have a terrible habit of not making myself clear on forums.
I meant to say im brewing a helles with an 830 and would like to use that yeast for the Oktoberfest, which would be my best option!
o and im happy to wait 3 weeks to brew!

[Barley Water]

Just a couple of very minor things because I think you beer will be good just the way it is. First of all, you want malty and since you are doing infusion mashing you might consider a touch of Melonodin malt. Secondly, leave the helles on the yeast for two weeks and make sure to do a diacetyl rest before pulling the beer off the yeast. That will do two things for you, first, it will take care of any diacetyl and secondly, it will ensure the beer attenuates. I almost always do a couple of lagers back to back like you are doing because I can then skip making up the second starter and like you I always do the lower O.G. beer first. Finally, make sure to get the Octoberfest as dry as you can, I have tasted many that were too sweet in my opinion, the best examples are malty but they are pretty dry, relatively. You can also mess around a bit and add small quantities of specialty malts just to make your beer different but you have a pretty classic forumulation there. Anyhow, I think Octoberfests are fairly difficult to make well so I salute you and good luck, I hope your beer comes out great.

[Rookie]

I'd leave the helles where it is for at least three weeks and use the 830.
A lot of brewers that use yeast cakes don't use the entire cake unless the second brew is a way higher O G.
The recipe looks good to me.

Sorry Rookie i have a terrible habit of not making myself clear on forums.
I meant to say im brewing a helles with an 830 and would like to use that yeast for the Oktoberfest, which would be my best option!
o and im happy to wait 3 weeks to brew!

I'd wait the three weeks and put the octo on the yeast cake of the helles. You can use the whole cake, but a lot of brewers would say that since the two beers are fairly close in O G you can just use part of the cake.

[goldstar]

One thing I'd suggest is to up the IBU's from the mid 20's to at least the mid 30's. Not knowing your OG but at 6% you'll find the balance is off. Believe me, I've done the same. Style guidelines will tell you you're in the ballpark but in my experience a higher IBU helps pair up the very malty backbone making a much more well rounded, balanced beer. My 2c!