Beer Forum

So I brewed the Oktoberfest from Morebeer kit (all-grain) but fermented it with German ale yeast at around 62*F. OG was 1.053 and FG was around 1.010 or a little more (hydrometer broke).

Here's the recipe:
8 lbs 2-Row
2 lbs Munich
.5 lbs Caravienne
.5 lbs Caramunich
.5 lbs Aromatic

1 oz Vanguard hops @ 60 mins
1 oz Sterling @ 1 min

Mashed at 153*F

It turned out great. Not too strong, very smooth, malty, balanced, and with a nice kolsch or alt yeast characteristic and mild noble hop aroma and just a hint of flavor. Color is nice copper and very clear. Nice thin head that sticks around and gives a little lacing. I was looking at the style guidelines and it could be considered a dusseldorf alt, but I'm not exactly sure where it would go.
Any thoughts on where it might fit, style-wise?

Cheers!

I would say from your description that it would be closer to a North German Alt that a Dusseldorf - which has more pronounced bitterness and some fruity esters. Although they are both "amber hybrids", the Northern German is smoother and leans more towards a brown lager than the Dusseldorf which is more ale-like.


Mylo