Traditionally brewed in the spring and held at cold temperatures all summer, this is a beer meant for celebrations. A rich European amber lager, this Marzen Oktoberfest recipe is quaffable and yet full of flavor. Bready, toasty, and smooth, the malt character is at the forefront but it is not sweet due to the noble hop bitterness balancing it perfectly.
*Lagers take more attention to temperature control. This Oktoberfest recipe should be fermented at 50 degrees for approximately 10-14 days, and then the temperature raised to the mid 60s for a diacetyl rest. Following that rest, the beer can be lagered at 34- 40 degrees for 4-6 weeks to smooth and provide that distinctive crisp finish. It can be done as an ale, if lagering temperatures cannot be held. It won't have the “lagerlike” character that lager yeast and cold temperatures provide, but it will still make a very drinkable beer. When using lager yeast, make a large starter, or purchase two packages of yeast.
All Oktoberfest all-grain recipe kits containing Liquid Yeast will be shipped with a complimentary ice pack to ensure safe shipping!
Oktoberfest is the world's largest beer festival, held annually in Munich, Germany since 1810, that runs for 16 days from mid-late September to October. These beers are crafted by: Augustiner, Lowenbrau, Spaten, Hacker-Pschorr, Paulaner, and Hofbraur. Traditionally, they are Marzen lagers brewed around March, and left fermenting during the summer months leading up to the festival.
- Batch Size: 5 Gallons
- Mash at 151/152
- Est. Original Gravity: 1.054 SG
- Est. Final Gravity: 1.010-1.014 SG
- Est. Alcohol by Volume: 5.4-5.8 %
- Bitterness: 26.1 IBUs
- Est. Color: 12.2 SRM
- Pilsner Malt
- Light Munich
- Dark Crystal
- Caramunich® Type 1
- Tettnang Hop Pellets
- Hersbrucker Hop Pellets