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You are here: Home --> Forum Home --> Brewing Forum --> Brewing Discussion --> What to brew for a competition?

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testingapril
Charter Member
Atlanta, GA
595 Posts


that wasn't me.

It's on the high side OG wise for festbier, but if you ferment it cleanly it should be fine. You'll need to nail FG in the low 10's though.
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Okay, whew.  I misread that.  Sorry, and thanks!
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


...Festbier starter has started.  I'll step it up tomorrow night or Sunday.
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Festbier starter is stepped up and done, and is now cold crashing in my fridge.  Belgian Blonde starter now spinning...



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


What yeast for festbier?


2




Posted 34 days ago.

Matt
Charter Member
Normal, IL
341 Posts


Also what recipe? Thinking of doing one myself
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


Festbier recipe is stupid simple.  This is the batch I dumped due to infection - when I tasted it, that made me sad, as the beer was really good.  But off, and funky.  

12 lbs Weyermann Floor malted Pils (83.9%)
2 lbs 5 oz Weyrmann Munich II (16.1%)

1.5 oz Hallertauer (4.1% AA) @ 60 min - 15.6IBU
1.2 oz Hallertauer (4.1% AA) @ 30 min - 9.6 IBU

WLP820 (Otoberfest/Marzen)  


Decoction mash (of course), as I'm trying to duplicate Hofbrau's method of "simple recipe, complex process"

Acid rest @ 95 F for 45 min
Protein rest @ 122 F for 15 min
Sacc rest @ 144 F for 15 min
Sacc rest @ 156 F 30 min
(optional) Mash out @ 168 F

Ferment @ 52 F.
2




Posted 34 days ago.

Stonehands
Charter Member
Birmingham, AL
59 Posts


Olan, may want to think about Munich I instead of the II. I think yours will end up too dark compared to Hofbru (no harm there). Just make sure you dry it out. 



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Especially with all that color you get from your decoctions :P
2




Posted 34 days ago.

homebrewdad
Charter Member
Birmingham, AL
2480 Posts


You get some.  The boiling period on this beer is way less than, say, my amber was, or for a bock.
2




Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Olan, I'm fully convinced that you shouldn't be getting color from a proper decoction. After looking around, it seems that most of the commercial breweries doing decoctions have constant stirring mechanisms and/or steam fired mash kettles specifically to prevent scorching and color pick up. I mean, you'll get some darkening of the wort from evaporation, just like you do in the kettle, but it should be insubstantial once diluted.

You do like labor intensive and "traditional" processes. I think your stirring arm might need to get some workouts in before the big day :)
2




Posted 34 days ago.

Stonehands
Charter Member
Birmingham, AL
59 Posts


I'm going to defend Olan on this. Not my first, but I did a decocted Dunkel for the comp this past weekend - it was fun! Apart from a higher efficiency (my pre boil gravity was supposed to be my post boil), I nailed everything. Color definitely was darker than it should have been with the grain bill imo. I'm not taking the time to do a double batch though to compare decocted vs non decocted, so it's just speculation on my part in regards to the color. Bottom line, it was fun and I enjoyed the measurements, and hands on feel. 



Posted 34 days ago.

testingapril
Charter Member
Atlanta, GA
595 Posts


Hey, if you enjoy doing decoctions, more power to you. Decoct on!
2




Posted 34 days ago.

KidMoxie
Charter Member
San Elijo Hills, CA
405 Posts


I'm not sure what the point of the acid rest is these days, I don't think anyone does it any more.


Also, a protein rest at 122 is gonna do more damage than good for head retention. A better rest would be 131, which actually creates more foam positive compounds.


2




Posted 34 days ago.

Necropaw
Charter Member
Central WI
608 Posts


>Also, a protein rest at 122 is gonna do more damage than good for head retention.

Care to expand on that a bit?

Could you theoretically do a rest at 122 to *prevent* foaming issues (say in a beer you want to carb to a higher than normal levels)
2




Posted 34 days ago.

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