Equal parts Munich/Vienna/Pils?

[sivdrinks]

I guess this could fall under Vienna Lager or Marzen but I'm planning to pitch with Notty around 62, want something quick. Anyone use 1/3 of each in a beer with ale yeast? Wondering if it'll be too sweet.


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[giraffe]

Basically its a mocktoberfest. Nottingham is a fine attenuater, it shouldnt be sweet, at least with a reasonable mash temp. If you keep it cool, it should be fairly cleanish, and a few weeks of cold conditioning help pretty much any beer. Ive done similar with 1335 in a pinch.

 

[Beernik]

I did in a dampfbier - hefeweizen yeast.

Really nice and toasty.

 

[sivdrinks]

Mocktoberfest, nice, I'm stealing that. And I just read up on a Dampfbier, interesting. I guess I learned what Krausening is too although it seems it would be hard to control the level of carbonation. Would 'be a way to save c02 if you're really cheap huh.


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[JonM]

Sounds pretty much like what I did recently - I mashed around 151 and used 1007 yeast fermented cool for a fantastic Oktoberfest-style ale.