Oktoberfest Beer Recipe

Beer, beer, and more beer

The world’s biggest beer festival takes place the third week of September and continues till the first Sunday of October and is recognized as OKTOBERFEST. The event is celebrated on the meadows known as ‘thereisienwiese,’ an area of 42 hectare located in Munich, Germany. On these meadows, around14 big beer tents are arranged with six different bear brands from Munich breweries. The exclusive six only breweries are Augustiner, Hacker Pschorr, Hofbrau, Lowenbrau, Paulanar, and Spaten. These breweries offer special prepared beers to revelers in special 1 liter stein mugs.

If you are planning to throw an Oktoberfest party in your backyard, you should know that beer is the key ingredient of the festivity. Are you going to purchase from the market or are you planning to enjoy the authentic Bavarian beer developed at home? For home preparation you need ample time for lager preparation.

In this article we share some authentic beer recipes that you can enjoy and serve your guests, either on Oktoberfest or any time of the year. Though you can get them from the market, too, the real pleasure lies when you serve your guests with the handmade version of Bavarian beers.

Marzen Beer

Marzen beer

Preparation time: 56 days

Brewing type: Partial mash brewing

The dark brown-red nutty flavor comes from toasted malt barley. A little chill haze is formed, creating a good head. You can prepare it at home by using the ingredients listed below. You can prepare 5 gallons of beer from this recipe. The ratio of alcohol volume is 4.7 % and the final gravity is 1.02. The following recipe is from the Florian Bell.

Ingredients

Marzen ingredients

  • 4 pounds, pale malt
  • 3 pounds, light dry extract
  • 1/2 pound, crystal malt (40L)
  • 2 ounces, chocolate malt
  • 1/2 pound, toasted malt
  • 1/2 pound, Munich malt
  • 2 ounces, dextrin malt
  • 2-1/2 ounces, Tettnanger hops (4.2 alpha)
  • 1/2 ounce, Cascade hops (5.0 alpha)
  • 3 teaspoons, gypsum
  • Vierka dry lager yeast

Instructions

  • Prepare yeast starter 2 days before brewing.
  • Powder all grains together and knead them into a dough with 5 cups of warm water.
  • Use 3 quarts of 130 degree hot water to raise proteins to the rest temperature of 122 degrees.
  • Rest for 30 minutes, then add 8 pints of boiling water and heat up to 154 degrees.
  • Set for 30 minutes and bring to 170 degrees for 5 minutes (this will help mash it out).
  • Lauter with 2 gallons of water, add dry extract and bring to boil.
  • Let it boil for 15 minutes and add one ounce of tettnanger.
  • Boil for one hour, and add 1 ounce of tettnanger at 30 minutes.
  • Add the remaining ½ ounce tettnanger and ½ ounce of cascade at 5 minutes, stain and chill.
  • Rack off trub and add the yeast to the fermenter.
  • Ferment at 68 degrees for 3 days.
  • Rack to secondary and lager 18 days at 42 degrees.
  • After 18 days in keg, lager for 17 more days.

Banarian Festbier

Preparation time: 66 days

Brewing type: all grain                                                          

This authentic Bavarian Oktoberfest style beer contains 5.7% alcohol. The preparation involves 21 days for primary fermentation and 45 days for secondary fermentation and the quality of the beer is just awesome with 1.005 gravity. The following recipe will yield 10 gallons of beer and is developed by Todd Kemp.

Ingredients

  • 10.0 lbs Pilsner malt (Weyermann)
  • 7.0 lbs Light Munich malt (Weyermann)
  • 5.0 lbs Vienna Malt (Weyermann)
  • 1.0 lbs Carahell Dark malt (Weyermann)
  • 2.0 oz Hallertauer Mittelfrau @ 4.5 % aa (60 mins.) 1st
  • 1.5 oz Hallertauer Mittelfrau @ 4.5 % aa (15 mins.) 2nd
  • Saflager S-23 yeast

Instructions

  • Simple infusion mash at 153-155 degrees for 45 minutes.
  • Recirculate until bright and boil for 90 minutes.
  • Add 1st hops at 30 minutes into boil, 2nd hops 1 hour and 15 minutes into boil.
  • Cool wort to 55 degrees, oxygenate well, remove trube, and pitch healthy yeast.
  • Ferment at 48-52 degrees for 17-28 days (until fully attenuated).
  • Lager at 32-35 degrees for 30-60 days.
  • Force carbonate to 1.75 volts.

Octoberfest

Preparation days: 11 weeks (approx.)

Brewing type: all grain

A proper Oktoberfest beer takes several months of lagering. This recipe by Richard Hunter prepares 5 gallons of delicious Oktoberfest beer.

Ingredients

  • 5 lbs DWC Pilsner Malt
  • 4 lbs. Great Western Munich (8L)
  • 5 lbs. DWC Belgium Aromatic
  • 5 lbs Hugh Baird Carastan (30L)
  • 25 lbs.Domestic Cara-Pils
  • 25 lbs. Hugh Baird Crystal (50L)
  • 5 oz Tetnanger for 60 min (3.5%)
  • oz Styrian Goldings 30 min (5%)
  • oz Saaz 15 min (3.9%)
  • Wyeast 2206: Bavarian

Instructions

  • Mash schedule is a 50-60-70 degree step mash.
  • This involves 8 days of mashing at 50 degrees, secondary mashing at 45 degrees for 20 days, and final lagering of approximately 6 weeks at 33 degrees.

Octoberfest Marzen

Preparation days: 11 weeks (approx.)

Brewing type: all grain

Here is an easy recipe to make a much better and more flavorful recipe of Oktoberfest as made by Samuel Adam’s Oktoberfest and many other competitors. This recipe for Marzen will prepare 5 gallons of delicious Marzen at final gravity of 1.016.

Ingredients

  • 5 # German Vienna malt
  • 1 # German Munich malt
  • 75# Belgian Aromatic malt
  • 75# German Caramel malt (10L)
  • 75# German Wheat malt
  • 75# Cara-Pils
  • 5# Flaked Oats
  • 1 oz. Hallertau Herrsbrucker (3.8% A)–45 mins.
  • 6 oz. Northern Brewer (8.8% A)–15 mins.
  • Wyeast Bavarian Lager (#2206)

Instructions

  • Double decoction mash, boil for 45 mins.
  • Primary fermentation takes 7 days at 48F and secondary fermentation requires 14 days at 48F.
  • Final Lagering for 63 days at 34F.

We presented some recipes for Oktoberfest beer to help you set up an impressive Oktoberfest party at your place. There are tons of beer recipes available on the internet you can always pick that matches your taste and occasion type. But always remember one principle while serving beer: make sure there is enough for everyone!

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