How To Brew The Perfect Oktoberfest
Join us as we walk you through how to brew a delicious German-Styled Oktoberfest!
This Oktoberfest is a Märzen, which is a wonderfully malty German amber lager with a clean, rich, bready, toasty flavor. It has a balancing bitterness and dry finish to promote drinkability. This is a style that I look forward to making, and drinking, all year long. This recipe is slightly different from my previous Märzen as we are fermenting it with high pressure lager yeast from White Labs.
Follow along as we walk you through our ingredients, including the malts, hops, water profile, and yeast strain. We will also show you our process, including the mashing profile, mash out, sparging, the boil, the whirlpool, knockout, the fermentation profile, and last but not least, the taste test.
Our Oktoberfest recipe is below. I have included suggested percentages where applicable and values for a 5-gallon batch.
OG: 1.057
FG: 1.016
ABV: 5.38%
IBUs: 20.6
Color: 15.8 SRM
Grains
@bestmalz1899 Vienna Malt (37.4%) - 4 lbs 1.6 oz
@bestmalz1899 Munich Malt (24.7%) - 2 lbs 11.2 oz
@bestmalz1899 Pilsner Malt (24.7%) - 2 lbs 11.2 oz
@bestmalz1899 Melanoidin Malt (5.5%) - 9.6 oz
@greatwesternmalting Crystal 60L (5.5%) - 9.6 oz
@SimpsonsMalt Chocolate Malt (2.3%) - 4 oz
Hops
@YakimaValleyHops Mittelfruh (2.5% AA) - 1.6 oz @ 60 minutes (13.1 IBUs)
@YakimaValleyHops Mittelfruh (2.5% AA) - 1.5 oz @ 20 minutes (7.5 IBUs)
Yeast
@WhiteLabsInc High Pressure Lager Yeast - WLP925
Water
50 ppm Calcium
15 ppm Sodium
75 ppm Sulfate
65 ppm Chloride
You can find the full recipe on our website at the link below.
https://thebeerjunkies.com/oktoberfest/
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