Recipe of the Week: Oktoberfestival

Oktoberfest season may be coming to an end, but that doesn’t mean you have to wait until next year to enjoy this malty, easy drinking beer again. This traditional German lager needs the cooler temperatures of fall for proper fermentation. And since it’s an all-extract recipe, you don’t need to find time for an eight-hour brewing session. Gather your supplies, beer and a few friends and enjoy an evening of relaxing brewing. If you can’t find Oktoberfest Lager Yeast, substitute with German Lager. Prost!

 

Oktoberfestival Beer

  • Type: Lager
  • Style: Vienna / Oktoberfest / Marzen
  • Batch Size: 5 gallons
  • Recipe Type: All extract
  • Recipe Contributed By: Briess Technical Services Team

Ingredients

  • 3.3 lbs—Briess CBW® Munich LME
  • 3.3 lbs—Briess CBW® Pilsen Light LME
  • 1.0 lbs—Briess CBW® Pilsen Light DME
  • 1 tsp—Irish Moss—15 minute boil
  • 0.75 oz—Perle Hops (7% AA)—45 minute boil
  • 1 vial—Oktoberfest Lager Yeast

Procedures

  1. Bring 4 gallons of water to a boil
  2. Add extract
  3. Stir vigorously to dissolve
  4. Bring to a boil
  5. Boil for 15 minutes
  6. Add bittering hops and boil for 30 minutes
  7. Add Irish Moss and boil for 15 minutes
  8. Remove from heat
  9. Cool to 55-60ºF
  10. Transfer to primary fermenter
  11. Fill to desired level with cold water
  12. Oxygenate and pitch yeast

Fermentation

  • Primary Fermentation: 2 weeks at 55ºF
  • Secondary Fermentation: 4 weeks at 35ºF
  • Fermentation Notes: Force carbonate or bottle condition with 0.25 vial Oktoberfest Lager Yeast

Stats

  • Original Gravity: 1.056
  • Final Gravity: 1.015
  • ABV: 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.

Posted in Recipes | Tagged , , .
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