Faketoberfest/Alt extract Recipe

Looks reasonable. I think the Caramunich I or II boils down to personal preference, and mine aren't dialed in enough to advise you of my own preference, except that I might prefer less of either. In my own alt, I have used 8 oz of caramunich II and in my Oktoberfest, I have used 4 oz of caramunich I. I use ~ oz of dehusked carafa to help impart the desired color. These were 5-6 gallon batches. Bear in mind that I often advise less crystal malt, and am a member of the crystal malt secret police. Oops. Not a secret.

 

I am unsure how closely you are trying to mimic an Oktoberfest beer. A few comments:

Grain ‘bill’

When I brew my Oktoberfest beers I shoot for something close to 50% Munich Malt. The Munich Liquid Malt Extract is actually a 50/50 blend of Munich and Pale Malt. So, in terms of just the malt extract, you are at something like 20% Munich Malt. That is too low in my opinion. If you brewed solely with Munich Malt Extract that would get you closer to the 50% mark.

In my opinion the 1 lb. of crystal malt is too much for an Oktoberfest beer. If you feel like you need crystal malt, I would suggest that you back it down to no more than ½ lb. You can make a very tasty Oktoberfest type beer with absolutely no crystal malt; the malt flavors of the Munich Malt will provide all the malt backbone you need.

Hopping Schedule

I think you have a bit too much late hopping for an Oktoberfest style beer. I would suggest that you nix the 10 minute addition. What you are trying to achieve with an Oktoberfest beer is a beer with a prominent malt backbone and just enough hops to provide a semblance of balance. Just utilizing a bittering addition and then an addition for 20 minutes of boil should achieve what is needed here.

Yeast

The selection of German Ale yeast (1007) and fermenting cool (58°F) is an excellent choice. This will very much mimic a lager since 1007 is a very neutral yeast. I am uncertain whether you need to lager this beer but it certainly will not hurt. Will you be kegging this beer!

Good luck you’re your Mocktoberfest beer!

Cheers!

 

the correct term is ocFAUXberfest.

 

I would also up the munich extract, but I say this mostly because I just love munich malt.

I haven't tried munich extract, but I'll probably brew a 2 gallon experimental batch with some at some point, just to give it a try.

 

That sounds pretty tasty. Here's a possible all grain version I whipped up on beersmith. I've wanted to make an October-Faux for a while now. I'll make it after my current queue of beers is complete. I don't have hallertau, but have tettnanger. The 60 minute could be magnum or tettnanger. Would anyone change this up?

mash 150F 1 hour
4 lbs vienna malt
4 lbs munich 10
3 lbs munich 20

1 oz tettnanger at 60
1 oz tettnanger at 20

WY1007

1.051 OG
25 IBU
11.5 SRM
5.6%