This is an amalgam of beer styles. Malt profile should be similar to a MÃ¤rzen/Oktoberfest style beer, yeast is an ale yeast, and the hops are mostly from my neighbor’s and my hop plants. It’s an homage to our harvest season. This is for a 10 gallon batch.
- 9 lbs. 2-row
- 8 lbs. German pilsner
- 2 lbs. Munich
- 1 lbs. CaraPils
- 1 lbs. Vienna
- 2 oz Glacier @ 60
- unknown addition of unknown hop @ 45
- unknown addition of unknown hop @ 20
- unknown addition of unknown hop @ 15
- unknown addition of unknown hop @ 10
- unknown addition of wet centennials @ 5
I used Fermentis Safale S-05 yeast again, one per carboy. Someone recently told me that they were bored with this strain. I’m not yet. I plan to cold-crash the carboys right before bottling to clear it up a little more like a true Oktoberfest.
A while back I had a conversation with Full Sail’s John Harris about Oktoberfest and Fresh Hop beers. He felt fresh hop beers were our true harvest festival beer, and I’m in agreement that they have become our de facto style and cause for celebration here in the Northwest. Hell, even brewers some distance from the hop fields are willing to air rush fresh hops to the brewery for a specialty beer. I look forward to sampling fresh hop beers every year (soon, soon…), but I don’t always get a chance to brew one myself.
This year, my hop crop is pitiful. The Willamettes never got down to business, and the Centennials are putting up a rather meager offering. Not to complain though, it’s only their first year. Luckily, my neighbor has a very mature plant that’s gone crazy. He’s given me the access to the cones, so this weekend I’m going to harvest and brew with them. At this point I don’t know the yield so I’m only putting together a grain bill, but I’ll be able to improvise with hops.
Here’s NoPoToberfest – my celebration of the hop harvest using North Portland’s residential bounty.
- 16 lbs domestic 2-row
- 2 lbs domestic wheat
- 2lbs crystal 20L
- 2lbs Munich
- 2.5 oz Summit @ 60min
- 1 oz dry unknown @ 20 min
- 35 oz wet unknown @ 7-5 min
Naturally, I used Safale S-05. OG was 1.052 and the two carboys are merrily bubbling along.
I missed out on Oktoberfest somehow, and its one of the few times of the year I relish in German brewed beers. Normally, I prefer to drink the locally brewed equivalents, of which there are many fine examples. However, this year I would have totally missed the boat had I not stumbled upon Full Sail’s 21st Birthday beer, a delicious doppelbock so good that I feel no lament for missing Optimator on tap at Mt. Angel.
I’ve found myself hoarding the nectar each time I visit New Seasons. 2 Weeks ago I bought the last 3 bottles. This weekend, I bought all but the last 1 bottle, feeling a slight bit of midwestern guilt (You always leave the last cookie on the plate). I felt a little silly, but it has allowed me to enjoy a great doppelbock, while still honoring my NW beers edict. The stuff is so delicious that I’ve forgotten that I missed the Oktoberfest beers, the kraut, cabbage, and curried brats.