Welcome Brewmasters! Today I present to you a classic Oktoberfest beer recipe inspired by the rich traditions of German brewing. Whether you long for the malty, toasty notes of the Märzen style or seek the festivity of a darker, stronger brew, this recipe promises to deliver authentic flavors. Crafted for both the fast-paced modern brewer and the patient traditionalist, this guide will lead you down the path of creating your very own Oktoberfest celebration in a glass.
Ingredients & Specifications:
- Pilsner Malt: 55% of the grain bill
- Munich Malt: 25% of the grain bill
- Melanoidin Malt: 10% of the grain bill
Author: David Heath
Batch Size : 20L/ 5.28 US LQD GAL
Type: All Grain
IBU : 21 (Tinseth)
BU/GU : 0.37
Colour : 19 EBC
ABV:- 6%
Pre-Boil Gravity : 1.050
Original Gravity : 1.057
Final Gravity : 1.011
Brewhouse Efficiency: 75.5%
Mash Efficiency: 80%
Boil time:- 30 minutes
Mash Profile
67°C/ 153°F - 60 min - Temperature
75°C/ 167°F - 10 min - Temperature
Fermentables
2.69 kg / 5.93 lbs - Pilsner 3.3 EBC (55%)
1.223 kg / 2.69 lbs - Munich 25 EBC (25%)
489 g / 1.07 lbs - Melanoidin 70 EBC (10%)
245 g / 0.54 lbs - Barley, Flaked 3.3 EBC (5%)
245 g / 0.54 lbs - Carapils 3.9 EBC (5%)
Hops
30 min - Saaz - (14 IBU)
15 min - Saaz - (7 IBU)
Match your hops AA% to provide the IBU scores for each addition above.
Miscellaneous
15 min - Boil - 1 items - Yeast Nutrients
10 min - Boil - 1 items - Irish Moss
Yeast
1 pkg - Omega Lutra Kveik OYL-071
Fermentation Profile
20°C/ 68°F - 7 days - Primary (without pressure)
Instructions:
1. Begin by heating your strike water in the brewing system of your choice. Preheat it to the desired mash-in temperature.
2. Carefully add your milled grain, including Pilsner, Munich, and Melanoidin malts, stirring continuously to ensure even wetting and to avoid clumping.
3. Conduct a mash, following the temperatures and times that best suit your system and preferences, to extract the sugars and flavors from the malts.
4. Once the mash is complete, proceed with lautering and sparging to collect your wort.
5. Boil the wort according to your recipe’s hop schedule, balancing bitterness against the sweet, malty backbone.
6. Cool the wort rapidly to fermentation temperature and transfer it to your fermenter.
7. Pitch your chosen yeast, ideally a German lager strain, and ferment at recommended temperatures for the style.
8. Once primary fermentation is complete, lager the beer as per traditional methods or expedite the process with a more modern quick lagering technique.
9. After the lagering period, package your beer in kegs or bottles and carbonate it according to your taste.
10. Allow the beer to condition until it reaches optimum flavor, then serve and enjoy your festivity-filled brew.
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Prep Time: 1 hour (varies by setup)
Cook Time: 1-2 months (includes fermentation and lagering)
Total Time: 1-2 months
Equipment: Homebrew setup with fermentation and lagering capabilities
Servings: Approximately 5.28 US gallons of beer
Cooking Tips:
- Adjusting the ABV: This recipe is designed for a 6% ABV, which complements the flavor profile. Adjusting the alcohol content may impact the taste.
- Water Profile: A soft water profile is recommended to enhance the malty sweetness characteristic of the style.
- Scaling: The recipe is currently scaled for approximately 5.28 US gallons. Be sure to scale the ingredients according to your brewing system’s capacity.
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This recipe is credited to David Heath, who diligently develops and shares his extensive homebrew knowledge on his YouTube channel: https://www.youtube.com/@DavidHeathHomebrew
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