The Nightmare Before Oktoberfest

Extract Recipe

Submitted By: dmstearman (Shared)
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Brewer: Marc Stearman
Batch Size: 5.25 gal	Style: Oktoberfest/Märzen ( 3B)
Boil Size: 5.96 gal	Style Guide: BJCP 2008
Color: 12.3 SRM	Equipment: Marc's Equipment
Bitterness: 22.4 IBUs	Boil Time: 60 min
Est OG: 1.052 (12.9° P)
Est FG: 1.013 SG (3.3° P)	Fermentation: Ale, Two Stage
ABV: 5.2%	Taste Rating: 30.0

Ingredients
Amount	Name	Type	#
1 lbs	Cara-Pils/Dextrine (2.0 SRM)	Grain	1
1 lbs	Caramel/Crystal Malt - 20L (20.0 SRM)	Grain	2
8.00 oz	Caramel/Crystal Malt - 60L (60.0 SRM)	Grain	3
3 lbs	Amber Dry Extract (12.5 SRM)	Dry Extract	4
3 lbs	Light Dry Extract (8.0 SRM)	Dry Extract	5
1.00 oz	Hallertauer [4.0%] - Boil 60 min	Hops	6
1.00 oz	Hallertauer [4.0%] - Boil 15 min	Hops	7
1.00 oz	Saaz [4.0%] - Boil 0 min	Hops	8
1.0 pkgs	Octoberfest Lager Blend (Wyeast Labs #2633)	Yeast	9

Notes

The fermentation starts out at 45° F because Wyeast 2124 (Bohemian lager, the yeast this recipe calls for) works really well at this temperature. The fermentation program for Oktoberfest mirrors the maibock and pilsner programs. Ferment at 45° F for the first three days, raise to 50° F over four more days, and then transfer to secondary. Ferment in secondary for one more week at 50° F. When the gravity is 1.016 to 1.018 (4° to 4.5° Plato), drop the temperature to 40° F to help clear the beer and slow the yeast activity. The final gravity for the Oktoberfest should be 1.014 (3.5° Plato). Bottle condition at 40° F for three to four weeks.  

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