The Nightmare Before Oktoberfest

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Submitted By: dmstearman (Shared)
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Brewer: Marc Stearman
Batch Size: 5.25 galStyle: Oktoberfest/Märzen ( 3B)
Boil Size: 5.96 galStyle Guide: BJCP 2008
Color: 12.3 SRMEquipment: Marc's Equipment
Bitterness: 22.4 IBUsBoil 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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