Im sticking with the lager thing a little while longer. The munich madness bock it almost ready. I want to do a true oktoberfest this year, brew in march and drink in october, but life got in the way and it didnt happen until april.
This oktoberfest recipe is an extract with steeping grains.
-- 1 lbs Cara malt 45
-- 2 lbs Pilsen dry malt extract (60 min)
-- 6 lbs Amber malt syrup late addition (15 min)
-- 1 oz German Hallertau (60 min)
I picked up a vial of the White Labs Oktoberfest yeast (WLP 820), and did a large starter for it. This was the first time I had used a stirplate, and wow did that make a difference in the amount of yeast.
Its now fermenting in the chest freezer at about 51 degrees, it took about 20 hours before the airlock started bubbling, in a couple of more days, ill take a reading and a taste to see if I need a diacytl rest. From what I have read this yeast takes a little longer to do its thing.
Hopefully when its done it will be at about 5.5% ABV.