Thoughts on my "Alt-oberfest?"

I think your recipe will be tasty as is but will lack the richness that is usualy present in Octoberfests. I would swap out the Dark Munich and some Pils malt for Vienna. If you already have this yeast on hand use it. If not I suggest using the 34/70 dry lager yeast. Take care.

 

The dry lager yeast can ferment warmer, but I rather like the 036. Definitely give it a good starter if possible. I agree on adding some vienna.

FWIW, I would boil 90 minutes- the last thing you want is DMS and from what I understand the German pils still has quite a bit.

Also, I would try to decoct some of the mash if possible with your setup. I know it is totally unnecessary, but I really believe that it makes for a fantastic beer (especially alts and marzens).

 

I learned the hard way with a step mash gone awry. Scoop out some of your grains into another pot and boil them for a few minutes, then re-introduce them to the rest. You want what you scoop out to be think - leave most of the mash liquor in the mast tun. It's not hard, but it's also not fun. It requires a lot of stirring to prevent scorching and obviously makes your brew day longer.

Since you BIAB, you could conceivably do a step mash, provided you have some sort of system that keeps your bag(s) off the bottom of your kettle. It's not the same as decocting and I don't know what flavor differences you notice between the two, but both serve to increase the temperature of the mash and impact fermentability.

 

I wouldn't mess with it at this point, if you're a novice. There are a lot of good brewers who never decoct, and many would argue it just adds a lot of work and several layers of complexity without contributing much to the beer. If you're just getting the basics down, I would keep things simple for now.

That said, to answer your questions, decoction serves a couple of different purposes. Historically, it was a way for brewers to achieve a step mash back in a time when this was necessary. (Hundreds of years ago, malts were not as well-modified, and it was necessary to conduct a series of rests at different temps to activate different enzymes in order to achieve the necessary conversion. With today's well-modified malts, this isn't necessary.) Also, it contributes some flavors you won't get otherwise, and many view these flavors as essential to "authentic" German beers. Decoction can darken the beer slightly, but not much, unless you scorch the grains, which you don't want to do.

Now venturing into the realm of opinion: Decoction is a lot of work for a relatively small payoff. It's never really "necessary" but there are some styles (weizens, doppelbocks) where I think it adds enough to the finished beer to be worth the extra effort. Most of the time, I don't do it.

 

Your temps will be fine. I have used this yeast at 66 degrees. Take care.

 

I let everything sit on the yeast for three weeks. Big beers 4. Take care.

 

With decoction, you pull a thick (usually) portion of the mash and boil it in a kettle, No additional water.

 

Decoction does change color (though not dramatically), as well as flavor. As for how long, it's partly a matter of how much color/flavor change you want. 15-30 minutes might be typical. Also, you can decoct once, twice, or even three times, successively raising the main mash temperature as the hot decoction is returned. I have done a couple of decoctions, but am far from expert.

 

Vikeman got it. Time depends on how much you're trying to raise the temp of the mash. I didn't notice any change in color, but I had sweat in my eyes from stirring vigorously over steaming malt for probably 15 minutes...

Edit: As with most things homebrewing, listen to Vikeman.

 

There is a 3 part video on decoction by Kai Troester. It looks like his website is down.

 

Wow, I really should have come back sooner. There is a great episode of Brewing TV on how to do it. Its pretty easy, but you will make beer just fine without doing it.

Here is the video anyway, but good luck!

 

Personally, I think you will produce a fine Oktoberfestish beer with what you posted. Don't second guess yourself. Brewing and learning brewing is a personal endeavor. It takes a lot of trial and error to get to where you want to be as a brewer. I've brewed wonderful lager beer using 1056 and 007. 2-3 months near freezing does wonders, even with "ale" yeast.

 

I dont think I have seen this advise anywhere in these forums and I love it. Had a friend doing hydrometer readings every day on a beer and kegged it as soon as it finished, I believe 6 days. he asked why it tasted like carmel apples.