Brewing Oktoberfest Biers Developing a Predictable Approach by: Harold J. Gulbransen

1. Brewing Oktoberfest BiersDeveloping a Predictable Approachby: Harold J. Gulbransen BJCP Style Category 3B Smooth, clean with a rich malt character A soft, complex and elegant malt profile Never Cloyingly sweet Harold J. Gulbransen

2. Outline of Presentation: • Beer Style • History • Ingredients & Brewing Process • Water, Malt, Mash techinques, Yeast choices • Conclusions & a reasonable approach to Homebrewing Oktoberfest Biers Harold J. Gulbransen

3. Profiles of an Oktoberfest Bier[BJCP guidelines] Aroma – Rich German malt aroma [Vienna & Munich]. Toasty, no fruity esters or diacetyl. no hop aroma. Caramel aroma is inappropriate. Appearance – dark gold to orange-red color. Bright clarity and solid off white foam stand. Flavor – initial malt sweetness, but a mod dry finish. Complex maltiness often including toastiness. Mod hop bitterness & low noble hop flavor. Balanced toward the malt w/o a sweet finish. Caramel or roasted flavors are inappropriate. Clean lager character w/o diacetyl or fruity esters Mouth feel – med body, creamy texture, medium carbonation. Smooth OG: 1.050 – 1.057 FG : 1.012 – 1.016 IBU: 20 – 28 SRM: 7.0 – 14.0 ABV: 4.8% - 5.7% Harold J. Gulbransen

4. Recipe 5.0 gallons OG: 1.058 FG: 1.01628 IBU [calc]75min boil Brewed on July 20, 2014 38.1% Pilsner Malt4.0lbs 33.3% Munich Malt [20 L] 3.5lbs 23.8%Vienna Malt2.5 lbs 4.8% CaraMunich Malt 0.5 lbs [Brewhouse efficiency of 76%] 100% carbon filtered SD water 1.5 qts water/ 1 lb grain Hops: 18 gm U.S. magnum 11.0% aa 60min 20gm Mt. Hood 5.0% aa 10 min Mash: Simplified Single Decoction Yeast: White Labs WLP 810 SF Lager– 1600 cc starter Fermentation temps: primary 60oF [10 days]; 3 day diacetyl rest at 68F; Lageredat 50oF for 3.5 weeks Packaging: Kegged and force carbonated. Bottled w/ Beer gun Harold J. Gulbransen

5. Brief History of Oktoberfest/Marzen Prior to refrigeration, Brewing ceased during the summer months due to airborne contaminants. At the end of the brewing season in March, a stronger well hopped beer was brewed and stored in cooler caves. The beer was uconsumed through the summer & finished during the fall celebrations. 1841 – Gabriel Sedlmayr & Anton Dreher collaborated on a new style – Vienna Lager [based on a new malt] 1871 – Spaten Brewery re-formulated the beer with a darker malt [Munich Malt] = Munich Marzen Refrigeration completely revolutionized Lager brewing during this time. Harold J. Gulbransen

6. Harold J. Gulbransen

7. Harold J. Gulbransen

8. Harold J. Gulbransen

9. Harold J. Gulbransen

10. Harold J. Gulbransen

11. Simple Single Decoction Mash Harold J. Gulbransen

12. Harold J. Gulbransen

13. Harold J. Gulbransen

14. Decoction Mashing • Definition of decoction mashing • Decoction mashing breaks down high molecular weight proteins for higher levels of AA’s – protein decomposition • Proper AA levels lead to optimal yeast reproduction & fermentation • Boiling causes starch molecules to burst making them more accessible to alpha amylase enzymes when returned to the main mash • Boiling the mash reduces mash pH by precipitating calcium phosphate • Results in a “cleaner wort” – less trub in kettle as it was left behind in the mush tun Harold J. Gulbransen

15. Harold J. Gulbransen

16. Wort Aeration with Oxygen & a SS Aeration Stone Harold J. Gulbransen

17. Temperature control during fermentation Harold J. Gulbransen

18. Fermentation in a chest freezer with a thermostat Harold J. Gulbransen

19. Lager Yeast Choices White Labs: 830 – German Lager 838 – Southern German Lager 810 – San Francisco Lager 920 – Old Bavarian Lager 820 – Oktoberfest/Marzen Lager 833 – German Bock 862 – Cry Havoc Wyeast Labs: 2206 – Bavarian Lager 2633 – Oktoberfest Lager Blend 2308 – Munich Lager 2124 – Bohemian Lager Harold J. Gulbransen

20. Noonan, Gregory. Brewing Lager Beer. Boulder, Brewer Publications, 1986 Harold J. Gulbransen

21. Thanks for your attention Harold Gulbransen Harold J. Gulbransen