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
Ingredients
| 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 |
Procedures
- Mash grains at 148-152ºF for 45 minutes
- Heat to 170ºF
- Lauter
- Boil with bittering hops for 40 minutes
- Add second hop adition, boil 15 minutes
- Add third hop addition, boil 5 minutes
- Cool to 54ºF, oxygenate wort
- 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
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