With fall approaching, it's time to become Der Braumeister and get to brewing up your annual batch of Oktoberfest. Traditionally brewed in the spring and aged for months until the fall, this beer is now able to go from grain to keg in about 60 days. Our lager is full of malty goodness that the best Oktoberfest are known for. This beer boasts generous amounts of Munich, Pilsen, Caravienna and Caramel Munich, yet is fully balanced with the German Noble hops Tettnang and Hallertau. Brew this up, dust off your Lederhosen, and start celebrating. Prost!
Both recipes use either Saflager 34/70 or Wyeast 2633 Octoberfest Blend. Best fermented for 2-4 weeks, then lagered for a month. If you cannot lager and would like to do the beer as an ale, choose Wyeast 2565 or Danstar Nottingham.
Available in an all grain or extract version, both come in right around 6.5% ABV.
Extract version is made with DME and LME.
All grain recipe is based on a 5.5 gallon recipe at 70% efficiency.
Both recipes come with detailed instructions which may or may not need adjusting to you own brewing style. Try this and I think you will love it!
Both recipes use either Saflager 34/70 or Wyeast 2633 Octoberfest Blend. Best fermented for 2-4 weeks, then lagered for a month. If you cannot lager and would like to do the beer as an ale, choose Wyeast 2565 or Danstar Nottingham.
Available in an all grain or extract version, both come in right around 6.5% ABV.
Extract version is made with DME and LME.
All grain recipe is based on a 5.5 gallon recipe at 70% efficiency.
Both recipes come with detailed instructions which may or may not need adjusting to you own brewing style. Try this and I think you will love it!