My recipe for this Oktoberfest/Marzen Beer:

4 lbs German Pilsner
3 lbs Munich Malt (10 L)
3 lbs Vienna Malt
1/4 lbs CaraMunich (60L)
1.5 oz Hallertau Mittelfruh (60 min)
.5 oz Hallertau Mittelfruh (20 min)
Re-used Bavarian Lager Yeast (Wyeast 2206) from my Munich Helles
RO Water
1/2 tsp Gypsum
1/2 tsp Calcium Chloride

Instructions To Brew The Oktoberfest
Mash in at 110 F… the ratio is about 1.5 quarts per pound of grain. Leave mash resting for 15 minutes and then check pH to make sure you are within 5.1 to 5.4… Make any pH adjustments as necessary before moving on to the next step…

Pull about one third of the grains and bring to a temperature of 158 F in a separate pot… leave as much liquid on the main mash and be sure to use low heat to raise temperature to avoid scorching the grains… leave the decoction mash grains resting at this temperature for about 20 minutes and then boil for another 20 minutes…

When you are done boiling return the grains to the main mash making sure you don’t go above 130 degrees… you should actually be around 122 F… The main mash with all grains should rest at this temperature (protein rest) for 20 minutes…

After your protein rest you’ll be pulling about two thirds of the mash (both grains and liquid) and in a separate pot bring to a temperature of 158 F… after twenty minutes at this temperature bring this decoction mash to a boil and boil for another 20 minutes….

When done, return to the main mash making sure you don’t go over 150 F…

Collect about 7 gallons of wort and boil for 90 minutes…

Hitting the right temperatures is very important to get the right character of the beer including fermentation temperatures… for this beer I started fermentation slightly higher at 47 F and let it raise to 55 F over the week… once it’s close to being done fermenting I will take it to 64 F for a diacetyl rest for a couple of days before I keg and lager the beer…

Stay tuned for updates on the outcome of the beer…


    1 Response to "How To Brew An Oktoberfest Beer"

    • Brian

      Hey Jorge, I know this post is old but I have a question from my Oktoberfest beer I just kegged. My problem is that it didn’t clear up at all and is a very muddy color that you cannot see through. Now the beer tastes overall ok, its just not a normal amber normal looking color I was hoping for. I didn’t lager properly due to not having the equipment, so the steps I took was left it in the carboy for 3 weeks at around 68 degrees and then transferred to a keg where i mixed it with the priming sugar for 2 more weeks. (the reason I did the priming sugar was b/c i wasn’t ready to drink it for 2 more weeks.) I just now hooked it up with co2 and the keggerator and poured it and this is what I have now. Maybe it will continue to clear up with the co2? thanks for any advice you have.

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