Oktoberfest Extract Recipe

January 22, 2018


Plastic Vs. Glass Carboys

Our Oktoberfest Marzen recipe is based on the classic recipe, and traditionally, is brewed during the springtime and fermented at cold tempuratures all summer. A celebratory beer that is a rich European amber lager filled with flavor. Toasty, bready, and smooth, with the malty character at the forefront, without the sweetness due to the balance of noble hop bitterness.

*With lagers, it takes a bit more attention to detail when it comes to your temperature controls. You should be fermenting at 50 degrees for 10-14 days, and then have it set in a diacetyl rest period in the mid 60s. After the rest period, you'll lager the beer at 34-40 degrees for 4-6 weeks to smooth it out and give it it's distinctive crisp finish. If you can't hold the lagering temperatures, it can also be done as an ale, though it would be missing the "lagerlike" characteristics that the yeast and cold temperatures are meant to provide, but you'll still have a great beer in the end. We always recommend using a yeast starter or 2 packages of yeast when lagering.

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Style Overview:
Oktoberfest began in Munich, Germany in 1810, and has since become the world's largest beer festival. It's held for 16 days from mid-late September through October. Augustiner, Lowenbrau, Spaten, Hacker-Pschorr, Paulaner, and Hofbraur are the "Big 6" German breweries that craft these classic beers. Oktoberfest beers are Marzen lagers that are brewed during the springtime and left fermenting over the summer months before the festival begins.

General Info:

  • 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
Malts:
  • Amber Dry Malt Extract
  • Dark Crystal
  • Caramunich® Type 1
Hops:
Source: www.homebrewsupply.com
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