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


  • 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


  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


  • 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


  • Original Gravity: 1.056
  • Final Gravity: 1.015
  • ABV: 5.5%
  • IBU: 24