I'm very much into clean, easy drinking lager type beers these days. With the Fall approaching, I wanted something similar, but also something that fit the cooler weather. That's where Oktoberfest style beers come in. Malt forward, but very clean and easy drinking. I don't have the ability to lager, unless I want to tie up my Ale brewing (I don't), so I need another solution. Scouring the forums, it appears people in my situation have taken to brewing these clean lager beers with ale yeasts and fermenting cold to mimic the flavor. A lot of people say you don't get the same flavor, which makes sense, but I just want to get close enough. I love my own Kolsch, so if I can brew a malty version of that, I'm going to be happy.
2.5 lb Vienna
2 lb Pilsner
2 lb Munich
0.5 oz Tettnanger (60 min)
0.5 oz Tettnanger (15 min)
Mash at 148F for 60 minutes. Boil for 90 minutes. 3 g CaCl2, 2g CaSO4, 1g NaHCO3 in mash. 0.45 mL lactic acid in sparge water. 2.43 gallons at 161F for mash. 2.82 gallons at 179F for sparge.
Wyeast 2565 Kolsch Ale
9/27/14: Brewday. OG 1.068 due to over boiling and getting ~78% efficiency.
9/28/14: Visible fermentation.
11/15/14: Tasting notes. The malt backbone is right on, but there's something to Kolsch ale yeast that turns me off. There's this weird fruitiness/smartie taste. I got it in White Labs and now I get it in Wyeast's version.