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https://beerandbrewing.com/oktoberfestbier-brewing-the-worlds-most-famous-party-lager/ To get there, Graham says, “it has to be dry.” The current grist is 45 percent pilsner, 45 percent Vienna, 7 percent acidulated (sauermalz), and just 3 percent melanoidin malt. KC Bier does two decoctions on that mash, to deepen the malt character but also (perhaps counterintuitively) to get higher attenuation for an ultimately drier beer. The team also pays close attention to pH, aiming for a relatively low 4.85 pH at knockout and 4.2 to 4.35 in the finished beer. (However, Graham cautions that the grist bill greatly influences the target pH, so your numbers may vary.) They also pitch plenty of fresh yeast to ensure that the fermentation is healthy and clean. Aim for an OG of 1.056. Use German pilsner malt with just enough Munich to hit about 5 SRM (deep gold). Consider decoction mashing or a multistep mash geared toward greater fermentability. Use Hallertauer hops, including a light late-boil aroma burst, to get about 25 IBUs. Make a fresh yeast starter with your chosen lager strain; aerate your wort well before pitching. Ferment at 50°F (10°C) patiently, then chill and lager for as many weeks as you can stand it.