Morrey
Well-Known Member
We note this is the time of the year we all scramble for Oktoberfest recipes - not March like the old days before refrigeration/cooling was available.
Anyway - there are lots of Oktoberfest recipes out there and I have tried a few. Unfortunately I feel many recipes turn out a bit too sweet, a bit too malty and under bittered which gives me a sense of unbalanced beer. I suppose I could bump the IBU's, but there may be better advice out there than that. Oddly, when I was in Germany, I never felt their Oktoberfest beers were like this.
Still need some specialty malts to give it body and character typical of the style. Maybe I need a different yeast altho I have 34/70 ready to go. Is there anyone out there who has worked to steer around the profiles I mentioned, and if so, what were the tips and tricks you used? Thanks!!
Anyway - there are lots of Oktoberfest recipes out there and I have tried a few. Unfortunately I feel many recipes turn out a bit too sweet, a bit too malty and under bittered which gives me a sense of unbalanced beer. I suppose I could bump the IBU's, but there may be better advice out there than that. Oddly, when I was in Germany, I never felt their Oktoberfest beers were like this.
Still need some specialty malts to give it body and character typical of the style. Maybe I need a different yeast altho I have 34/70 ready to go. Is there anyone out there who has worked to steer around the profiles I mentioned, and if so, what were the tips and tricks you used? Thanks!!
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