Briess Recipe Database

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  • Oktoberfest

    This recipe packs in eight Briess trademarked malts. Fermented and hopped as an Oktoberfest it is set apart by its distinct nutty and subtle roasted character.

    Type: Lager

    Style: Vienna / Oktoberfest / Marzen

    Batch Size: 5 gallons

    Recipe Type: All grain

    Recipe Contributed By: Briess Technical Services Team


    Quantity Ingredient Comment Malt Style
    5 lbs Goldpils® Vienna Malt Base
    3.5 lbs Ashburne® Mild Malt Base
    2 lbs Bonlander® Munich Malt Kilned, Munich
    0.5 lb Carapils® Malt Dextrine
    10 oz Victory® Malt Roasted, Biscuit
    6 oz Caracrystal® Wheat Malt Caramel, Crystal
    5 oz Carabrown® Malt Roasted, Brown
    0.5 oz Blackprinz® Malt Bitterless Black
    1.5 oz Hallertau Tradition (7.0% AA hop) 60 min boil
    0.5 oz Hallertau Taurus (14.0%AA hop) 20 min boil
    0.5 oz Hallertau Taurus (14.0% AA hop) 5 min boil
    2 vials White Labs WLP820 Oktoberfest/Marzen Lager Yeast
    1 capsule Servomyces Yeast Nutrient 10 min boil


    1. Mash grains at 148-152ºF for 45 minutes
    2. Heat to 170ºF
    3. Lauter
    4. Boil with bittering hops for 40 minutes
    5. Add second hop adition, boil 15 minutes
    6. Add third hop addition, boil 5 minutes
    7. Cool to 54ºF, oxygenate wort
    8. Pitch 2 vials WLP820 Oktoberfest/Marzen Lager Yeast

    Primary Fermentation: 2-4 weeks at 54ºF

    Secondary Fermentation: 1 month at 36ºF

    Fermentation Notes: Force Carbonate or Bottle Condition with 1/4 pack of WLP820

    Original Gravity: 1.062

    Final Gravity: 1.016

    Alcohol by Weight: 4.8%

    Alcohol by Volume: 5.9%

    IBU: 25

    Color: 19