It has been some time since the last update. I thought that when the school year ended there would be plenty of time to mess with all things Fieldpointe related. Ha! I think the last Fieldpointe brew was back in very early June and I am now getting around to the post mid July. Excuses range from continuing to do some school related activities to home projects that never end to attempting to get more miles on the bike. As in my college days, there could also be some procrastination involved. I was a leading member of the Procrastination Club in college. Glorious days!
If you are thinking that you have seen Freudenfest before, you are not mistaken. This was the main beer for the church Oktoberfest last Fall. The event was so successful that I’ve been informed that it will be an annual event for the near future. That being the case, another round of Freudenfest was in order.
In actuality, there are the two beers from last year being served again in September. The other is the Gemütlichkeit which was also part of the gig last year. I personally didn’t think it to be that great but the populous went to that more so than the Freudenfest. Just goes to show that people perceive things differently.
To step the event up a notch this year, two guest brewers have been invited, and accepted to choose, brew and present their beer of choice at the Oktoberfest celebration. At this point I can tell you that Greg of Lone Cedar Brewing – Sprague, NE and Jerome of C.F.W. Malther Brewing – Racine, WI will be represented along side Fieldpointe Brewery. The names / styles of their beers will be in a not too distant post as the event gets closer.
Not having a memory that pays much attention to detail, I don’t remember a whole lot from the brew session. It did take place at Fieldpointe South and the Dorothy Doors were open. Mark had the BM Bar fully stocked. I think Greg stopped by but Jerome may or may not have been present.
With that being said, and so you don’t have to go back and hunt for the original Freudenfest recipe, here it is:
Grain
- 4 lb – Pilsner Malt
- 3 lb – Munich Malt
- 3 lb – Vienna Malt
- 1 lb – Aromatic Malt
- 0.5 lb – Belgian Caravienna Malt
Hops
- 1 oz – Tettnanger @ 60 minutes
- 1 oz – Tettnanger @ 20 minutes
Yeast
- White Labs – WLP830 German Lager
Notes
- This again was a decoction mash. Remove and boil (constantly stirring) about 1/3 to 1/2 of the thick mash for 20 minutes and return to sparge.
- Ferment at 52° F for 3 weeks, then 64° F for 1 week, then 48° for 1 week and finally lager at 32° F as time permits.
Projected Analysis (Rarely, if ever, measured)
- OG – 1.059
- FG – 1.015
- Color – 12.8 SRM
- ABV – 5.8
- Bitterness – 26 IBU
Here’s to looking forward to an exciting and fun Oktoberfest celebration!
