Oktoberfest question...

[chenal311]

Hello,

I'm going to be brewing my Oktoberfest in the next couple days and I'm kind of looking to get a certain taste. Not 100% sure how to explain it but I'm looking to get a very malty (low hop) taste with a slight finishing sweet flavor. So I was thinking about using a small amount of brown sugar. Is this a good thought?
If so, my questions are:
A. When should I add? During the boil? Or just use for priming?
B. How much should I use?
C. Light or Dark Brown Sugar?

6.6. lbs Briess Munich LME
1 lb. Amber DME
1 lb. Crystal 20 (steeping)
.75 oz Saaz
.75 oz Tettnang
.5oz Hallertau
Brown Sugar?

[grapeadmin]

Personally I would nix the brown sugar idea. It will just ferment out into alcohol and won't leave any sweetness, just a caramelized taste which is wrong for the style. If you want a sweeter finish, use a yeast that does not attenuate as much (like 2633 or 2112).

You really want a toasted aroma and flavor. I would replace the crystal with Melanoidin malt also. Otherwise it looks good.

thanks
john