It’s time to brew for Oktoberfest!

As a malt guy, you can’t blame me for loving Oktoberfest.

Though, in recent years the traditional ‘festbier’ has gotten less malty, which led to a lighter color.  The idea being, if you were celebrating Oktoberfest, you were probably going to drink a lot!  Paulaner Brewery was one of the major breweries leading the trend, their brewer stating they were looking to keep their Oktoberfest malty but “more poundable.”

Here’s a great extract recipe for an easy drinking festbier to help you celebrate this year.  Brew now, in early August, so your beer is ready by mid-September.  It officially starts September 16th this year.

Zicke Zacke Festbier

Type: Lager   Style: 4B. Festbier   Batch Size: 5 gallons   Recipe Type: Extract with Grain

Original Gravity: 1.056   Final Gravity: 1.013   Alcohol by Volume: 5.7%   IBU: 24   Color: 7


Quantity Ingredient Comment Malt Style
3 lbs CBW® Pilsen Light DME 60 min boil  Extract
3.3 lbs CBW® Goldpils® Vienna LME 0 min boil  Extract
0.5 lb Aromatic Munich Malt 20L Steeping Grain  Grain
1 lb Pilsen Malt Steeping Grain  Grain
1 oz Hallertau Tradition Hops (6% AAU) 60 min, full boil
2 oz Hallertau Hersburcker Hops (4.5% AAU) 0 min, end of boil
2 packs WLP940 Mexican Lager Yeast Fermenter



  1. Bring 2.5 gallons of water to 154ºF and hold temperature.
  2. Steep grains for 45 minutes.
  3. Remove grains, and stir in 3 lbs CBW® Pilsen Light DME.
  4. Bring water to a boil, add 1 oz of Hallertau Tradition hops.
  5. After 60 minutes, add 2 oz of Hallertau Hersbrucker hops.
  6. Turn heat off.
  7. Stir to dissolve 3.3 lbs Briess CBW® Goldpils® Vienna LME.
  8. Cool beer to 56ºF. Transfer to fermenter. Fill to 5 gallons with water.
  9. Pitch 2 packs of Wyeast 2308 Munich Lager yeast.

Primary Fermentation: 2 weeks at 53ºF – 56ºF

Secondary Fermentation: 3 weeks at 48ºF – 53ºF.

Fermentation Notes: Force carbonate or bottle condition with ¾ cup dissolved priming sugar.


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