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This is a style-accurate, traditional Oktoberfest or Marzen that is popularly consumed in the fall. Not to be confused with a Festbier, this beer is malt focused but still bittered enough to maintain balanced drinkability. It should not come across as sweet, just pleasantly malty and drinkable. This style is also called Marzen, which suggests that it has to be brewed in March. Here you are contemplating brewing this beer in September because all the talk about Octoberfest finally reminded you how awesome the beer is. If you have the type of friends that will condemn you for brewing it a little late, they really don't deserve your beer. Go ahead and brew this anytime of the year and bask in the glory of bucking the seasonal beer market like a boss. Wearing lederhosen while brewing this is optional, yet highly encouraged.
Equal doses of imported German malts; Pilsner, Munich and Vienna lay the foundation and Noble German hops cut through and keep it refreshing.
Bobby took a first place gold metal and also second place best of show at the 2018 NJ State Fair with this recipe.
As a true lager beer, these are your fermentation options in order of preference:
Pitch 2 packs of Omega OYL-114, Omega OYL-107, or White Labs WLP820 (or make a 2 liter starter from one pack of any of those) and ferment at 50F.... or
Pitch 2 packs of Saflager W34/70 dry yeast and ferment at 50F.... or
Pitch 1 pack of Saflager W34/70 and ferment in the low to mid 60's (the sacrifice of this option is increased fruity esters and less lager like profile)
If you absolutely must ferment this at 70F or above, a pack of of Safale K-97 or Omega Lutra will work.
If you plan to bottle condition, be sure you have 4-5 ounces of priming sugar. You can purchase that as an accessory as well.
For emphasis: This kit does not include yeast, it must be selected from the accessories list on the right.
Assuming 75% efficiency into the boil kettle:
Est Original Gravity: 1.055 SG
Est Final Gravity: 1.013 SG
Estimated Alcohol by Vol: 5.5 %
Bitterness: 23IBUs
Est Color: 12 SRM
Mash at 153F
Other acceptable modifications to this recipe:
- None... didn't you read? Gold Medal ;-)
- Kidding aside, this is a good base recipe for making into a pumpkin beer if you're the type of person to make pumpkin beers. We won't judge you. You don't need to add actual pumpkin, just add pumpkin pie spices into the fermenter.
- This is also a good base recipe to make a Rauch Beer (smoked beer). The pilsner malt would be replaced by Beech Smoked malt.
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