Non-Lager Oktoberfest?

Why not just brew an Altbier then? US05 is really clean, use that. Do you keg or bottle? You can lager in the keg or in the bottle in the fridge (after carbonating).

 

California ale yeast is very clean, why not use that? And go for like 60% Munich and 40% Pilsner or 2-row... or even add a touch of Vienna to that Munich malt's 60% (55/5?). It's certainly not unheard of, plenty of American breweries do it. Just make sure you use the right hops, namely Hallertauer but possibly also some Perle, Tettnanger, Saazer, etc.

 

Just build a swamp cooler and use a lager yeast that is slightly more tolerant of high temps. 34/70 is a pretty good choice. Clean and has reports of good results in the 60s.

As for the malt, Munich is not all created equal. American Munich is usually 9-10°L, while I think even Weyermann's Dark Munich is more like 7°. I did all Weyermann dark last time with 34/70 and thought the result was too sweet. I'd go with the light Munich next time, otherwise cut it with a lighter base malt.

 

Weyermann Munich II (their darker one) is about 9L. 7L sounds more like the upper end of their Munich I (their lighter one).

 

I have a couple buddies that have made Oktoberfest with fair success with German Ale - Wyeast 1007. I can lager, so don't think 1007 is in my future. However, if I couldn't, I'm sure I'd go with 1007.

 

If I couldn't lager I would go chico. But more importantly, why not go pils munich vienna in varying ratios?

 

San Diego super yeast is another that would do well in a pseudo Oktoberfest

 

I personally have not done it but plenty of folks have reported that Wyeast 2124 performs well in the 60's. Maybe just brew an Oktoberfest and use this yeast for you fermentation.

Cheers!

 

I'm brewing one right now in a swamp cooler with safale k-97 German ale yeast. I used the same
Dry yeast in a kolsch I have in tap and was very happy with the result.

Go for it!

 

I've used 34/70 at about 60F (air temp), and had no issues whatsoever. I can't think an extra couple of degrees would make a huge difference.

 

I think Mangrove Jack's M54 Cal Common would be a reasonable dry yeast choice for this type of product. I used it in in a Baltic Porter.

 

Thanks, I was working from memory on that one. Still, I'd suggest the lighter one if you plan to use it in higher proportions.

 

The 34/70 is your best choice. I can also recommend the S-189. Good luck on your brew.

 

34/70. 1/3 Pils, 1/3 Vienna, 1/3 Munich works for me. Pretty soft water low in alkalinity. Low IBUs 20-ish, Magnum would work for bittering, then Hallertau Mittelfrüh at 10 for aroma, don't use too much, about a half ounce/5 gallons.

 

I've done this using Kolsch yeast and turned out pretty much like an Oktoberfest. Nobody could tell it wasn't lagered. I'd recommend going this way.

 

I have used 34/70 in the low 60s before with good results. It would not surprise me if you could go a little higher. My vote would be to go with 34/70 as well.

If you insisted on using an ale yeast. My vote would be Nottingham, which can ferment very neutral at low 60s temps. I would not use US-05, which from my experience can throw an "artificial peach" flavor at low temps and is not as neutral as Nottingham.

I have not done a "mocktoberfest" in a long time, since I have the ability to lager. But I do have two questions for those who go this route...

1. Do you really think a mock lager can compare to a beer using lager yeast? Their is a "crispness" to a lager that I have never perceived from a beer fermented with ale yeast.

2. For a "mocktoberfest" or other "mock" lager, how important is actual "lagering" to you? To me a lager that is unimpressive at 3 weeks of lagering can be terrific at 5 weeks. This is my experience with Kolsch and Alt as well. Does a "mocktoberfest" require the same length of cold aging?

 

1. Never, not a true lager. A lager with the crispness, body, and slight matchstick.

2. A lagering period may smooth out the beer, but see above.