I’d been wanting to make a maltier brew because I’d been subject to so many hoppy beers. Of course, on my homebrew schedule that usually means that a good two months later, I’m getting the beer I wanted.
Nevertheless, here’s the oktoberfest I made and while it is pretty malty, I got more sweetness than I wanted. I think a slight increase in the bitterness of the finish might help or maybe malts with more biscuity flavors to help offset the sweetness. Still, it’s a pretty solid beer and a bit more potent than my usual beers.
Recipe is as follows:
6 oz C40
6 oz C120
6 oz Special Roast
7 lb LME
2 lb Amber Dry extract
3/8th oz Nugget @ 60
handful old Simcoe from singleton @ 60
1 oz Willamette @ 15
Reused Rogue Pacman from Wyeast (previously used in an alt)