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(M)Oktoberfest – Brewing an Oktoberfest Ale with Wyeast 1007

Traditional Oktoberfest beers are lagers. But there’s no reason you can’t take an Oktoberfest recipe and use Ale yeast. Which is exactly what I’ve done here. It was my first experience with Wyeast German Ale yeast. A yeast I will definitely use again. This was also the very fist beer that I kegged.


As you’ll see in the video I cam out with a side project IPA using the extra wort and .75# of DME. It turned out great. Much better than I expected.

I hope this encourages you to not dump your extra wort. You can still make a great beer out of it with some help.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.5 gal 60 min 24.8 IBUs 11.6 SRM 1.057 1.013 5.8 %
Actuals 1.06 1.01 6.6 %

Fermentables

Name Amount %
Munich Malt 5.5 lbs 45.83
Pale Malt, Maris Otter 5.5 lbs 45.83
Crystal Malt I 1 lbs 8.33

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1.5 oz 60 min First Wort Pellet 4.3

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 1.50 tsp 60 min Mash Water Agent
Baking Soda 1.00 tsp 60 min Mash Water Agent
Yeast Nutrient 5.00 tsp 15 min Boil Other

Yeast

Name Lab Attenuation Temperature
German Ale (1007) Wyeast Labs 75% 55°F - 66°F

Mash

Step Temperature Time
Mash In 152°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

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Music By:
Kevin MacLeod
No Spam Polka
https://incompetech.com/

Brewing a Belgian Dubbel with WLP611 – New Nordic Yeast Blend

I first heard about the White Labs Yeast Vault back in September of 2017 from the Brew Dudes. At that time I ordered several different yeast strains, including WLP611. The first strain I received was WLP066 which I used in the Sherman’s Planet IPA recipe.

WLP611 as described by White Labs

Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii).

My original thought on a brew for this yeast was to brew a traditional Finnish Farmhouse Ale. It is unbelievably hard to find juniper branches. A main ingredient in the boil for a Finnish Sahti/Farmhouse Ale. At least I couldn’t ind them any where around central Pennsylvania in April. I settled on a Belgian Dubbel. I had been wanting to brew with Belgian candy syrup for a while. And I felt the style would lend itself to the originating nature of the yeast.


The recipe below references WLP500, Monastery/Trappist Ale yeast.  I picked that up when I purchased the grain. I was not sure the delivery from White labs was going to arrive in time.

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5 gal 60 min 21.0 IBUs 24.6 SRM 1.074 1.010 8.4 %
Actuals 1.073 1.013 7.9 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 5 lbs 35.4
Pilsner (2 Row) Bel 4 lbs 28.32
Munich Malt - 10L 1 lbs 7.08
Victory Malt 1 lbs 7.08
Wheat Malt, Bel 1 lbs 7.08
Cara-Pils/Dextrine 8 oz 3.54
Special B Malt 8 oz 3.54
Black (Patent) Malt 2 oz 0.88
Candi Sugar, Dark 1 lbs 7.08

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 60 min First Wort Pellet 4.4
Hallertauer Mittelfrueh 0.5 oz 20 min Boil Pellet 4.4

Yeast

Name Lab Attenuation Temperature
Trappist Ale (WLP500) White Labs 78% 65°F - 72°F

Mash

Step Temperature Time
Mash In 150°F 75 min

Fermentation

Step Time Temperature
Primary 4 days 67°F
Secondary 10 days 67°F
Aging 30 days 65°F

Notes

Originally From: https://beerandbrewing.com/make-your-best-belgian-dubbel/

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Music By:
Scott Buckley
Homeward
http://www.scottbuckley.com.au/

Tormund’s Finest Ale Tasting and Review – An Irish Red Rye

Brewing with rye and roasted barley was a gamble. I had never brewed with either grain till now. It was a gamble that paid off. The roasted barley added a pleasant smoky/toasted aroma and flavor. Adding the rye provided a slight fruity flavor that is a compliment to the malty backbone.

I liked this one enough that it is going to make it in to the regular rotation.


The full brew day video for this beer is located here.

Tasting Notes

  • Color and Appearance
    • Reddish Brown
    • Clear
    • Good smooth/creamy head retention
    • No visible carbonation
  • Aroma
    • Toasty, roasty.
    • Medium malt
    • Smoky
  • Flavor
    • No detectable alcohol
    • No hop flavor
    • Fruity, smoky, toasty
    • Medium malt
  • Mouth Feel
    • Low astringency
    • Medium body
    • Low carbonation
    • Medium finish

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Find this beer on Untappd
https://untappd.com/b/brewing-around-the-realm-tormund-s-finest-ale/2593225

Music:
Origins
Jahzar
https://www.jamendo.com/artist/348998/jahzzar

Brewing an Irish Inspired Red Rye Ale – Tormund’s Finest Ale

This recipe is a combination of several different ones. I started with a standard Irish red ale recipe from BYO Magazine. That gave me a good idea what malt I would be looking for. I knew I wanted to try something other than 2-row or pilsner malt. Settling on Maris Otter I had to figure out how much Rye to add. Bear Republic brews Hop Rod Rye with 18% Rye. I had a target ABV and rough percents. I plugged everything in to the recipe calculator. Made adjustments as needed. The result is Tormund’s Finest Ale.

The hops for this recipe are the ones I had on hand. They are also the ones that will be going into the next All-Grain batch of Highgarden Wit

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
6 gal 60 min 31.6 IBUs 18.0 SRM 1.055 1.015 5.2 %
Actuals 1.058 1.01 6.3 %

Fermentables

Name Amount %
Pale Malt, Maris Otter 10.5 lbs 73.04
Rye Malt 3 lbs 20.87
Roasted Barley 8 oz 3.48
Caramel/Crystal Malt - 90L 6 oz 2.61

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 0.5 oz 60 min First Wort Pellet 4
Sterling 0.5 oz 60 min First Wort Pellet 7.5
Hallertauer Mittelfrueh 0.5 oz 20 min Boil Pellet 4
Sterling 0.5 oz 20 min Boil Pellet 7.5

Miscs

Name Amount Time Use Type
Gypsum (Calcium Sulfate) 2.00 tsp 60 min Mash Water Agent
Whirlfloc Tablet 1.00 Items 15 min Boil Fining

Yeast

Name Lab Attenuation Temperature
Irish Ale Yeast (WLP004) White Labs 72% 65°F - 68°F

Mash

Step Temperature Time
Mash In 153°F 60 min

Fermentation

Step Time Temperature
Primary 14 days 67°F
Aging 30 days 65°F

Download

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Music:
Origins
Jahzar
https://www.jamendo.com/artist/348998/jahzzar