Recipe of the Week: Oktoberfestival Beer


Even if you’ve already brewed an Oktoberfest beer this year, this recipe calls for another batch of this great German lager yet this  year. And it gives you a reason to try our CBW® Munich malt extract, if you haven’t used it yet. Looking for a printer-friendly version of this recipe? It’s posted in our recipe database here. Happy brewing!

Oktoberfestival Beer

  • Type: Lager
  • Style: Oktoberfest
  • Batch Size: 5 gallons
  • Recipe Type: Extract
  • Recipe Contributed By: Briess Technical Services Team


  • 3.3 lbs CBW® Munich LME
  • 3.3 lbs CBW® Pilsen Light LME
  • 1.0 lbs CBW® Pilsen Light DME
  • 1 tsp Irish Moss
  • 0.75 oz Perle Hops (7% AA)—Boil 15 minutes
  • 1 vial Oktoberfest Lager Yeast


  1. Bring 4 gallons of water to a boil
  2. Add extract
  3. Stir vigorously too dissolve
  4. Bring to a boil
  5. Add bittering hops and continue to boil
  6. Add Irish Moss as indicated
  7. Remove from heat
  8. Cool to 55-60ºF
  9. Transfer to primary fermenter
  10. Fill to desired level with cold water
  11. Oxygenate and pitch yeast


  • Primary Fermentation: 14 days at 55ºF
  • Secondary Fermentation: 28 days at 35ºF


  • Original Gravity: 1.056
  • Final Gravity: 1.015
  • Alcohol by Volume: 5.5%
  • IBU: 24

About Dan Bies

Dan BiesPrior to joining Briess, Dan gained experience as a chemist and lab leader in several industries. At Briess, Dan is responsible for performing malt analysis, microbiological testing, brewing and R&D projects, including new product development and process improvement. Dan manages the pilot brewing and pilot plant operations and commercialization of new products in the extract plant. Recent projects include gluten free beer, malta, fermented malt beverage base and downstream beer color and flavor adjustment products. He regularly helps formulate recipes for home and craft brewers and has published articles, posters and given presentations in support of the craft brewing industry. Prior to joining the technical service staff, Dan was an analyst in the malting lab.

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