Walt's Sam Adams Octoberfest (5 ratings)

All Grain Recipe

Submitted By: OUDRANK12 (Shared)
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Brewer: Walt Benoit
Batch Size: 5.50 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 7.43 galStyle Guide: BJCP 2008
Color: 15.6 SRMEquipment: My Equipment Stainless Steel Keg (15 Gal) -Igloo Cooler (10 Gal ) All Grain
Bitterness: 16.2 IBUsBoil Time: 60 min
Est OG: 1.057 (14.0° P)Mash Profile: Single Infusion, Medium Body, No Mash Out
Est FG: 1.016 SG (4.0° P)Fermentation: Ale, Three Stage
ABV: 5.4%Taste Rating: 30.0

Amount Name Type #
5 lbs Pale Malt (2 Row) US (2.0 SRM) Grain 1
5 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 2
1 lbs Caramel/Crystal Malt - 60L (60.0 SRM) Grain 3
1 lbs Munich Malt - 10L (10.0 SRM) Grain 4
1 lbs Vienna Malt (3.5 SRM) Grain 5
3.20 oz Carafa III (525.0 SRM) Grain 6
0.75 oz Tettnanger U S Whole Leaf [5.3%] - Boil 60 min Hops 7
1.00 oz Hallertauer Pellet Type 90 [3.9%] - Boil 15 min Hops 8
1 pkgs California Lager (Wyeast Labs #2112) Yeast 9


Lager in process

by dchijarhead

This was my second Oktoberfest, my first was okay, but I think this batch will be much better. I’m still aging now in bottles. I would have kegged it, but I only have two 5 gal kegs and they were both committed. This brew took a very long time to finish fermentation 43 days from brew day to bottle day. Even with the low temp it stayed active; I keep extending the secondary time frame. I will continue to age this brew cold for 60 or so more days. From what I can tell however it will be smooth. Thanks

by bustedflush87

I brewed this and had to slightly change the recipe due to lack of some of the grains, and had to use White Labs #WLP820. This turned out as an exceptional brew!

True to form


My 2nd AG brew of 36L in a SS container. OG1058 to FG1014. Lagered 32 days at low 10-12Deg C then again in bottles at 22Deg C for 2 weeks. Fellow beermakers confirmed it as an exceptional smooth drop with no faults.
Notes:- BWBC comp' Sept 2015 (42)


by BigAddy

I have made this recipe 3 times and turned out great each time. Used Saflager 34/70 instead of liquid yeast.


by kadupenido


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