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Oktoberfest 2013


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Batch Size (gallons)5.5
Efficiency74%
Recipe typeAll Grain
Style3B. Oktoberfest/Marzen
Original Gravity1.058
Final Gravity1.018
ABV5.25% (basic)   /   5.25% (advanced)       [what's this?]
IBU28.2
Color13.3 SRM
Boil Time80 min

YeastWyeast 2633 (Octoberfest Lager Blend)

Fermentables
NameAmtPctSRM
Munich Malt - 10L5 lbs41.3%10
Vienna Malt3 lbs 4 oz26.9%3.5
Pilsner (2 Row) German2 lbs 4 oz18.6%2
Caraamber 12 oz6.2%30
Melanoiden Malt 8 oz4.1%20
Wheat Malt, Ger 4 oz2.1%2
Black (Patent) Malt 1.5 oz0.8%500

Hops
NameAmtTimeAlphaIBU
Magnum (Boil).5 oz6014%23.6
Spalter (Boil).5 oz154.5%4.6

DirectionsMash in with 15.12qt water at 168.2F for 45 minutes (156 target temp)

Mash out with 6.05qt water at 202.4F for 10 minutes (168 target temp)

Fly sparge with 3.4 gal water at 168F

Fermentation
notes
Fermented at 47 degrees until primary fermentation was nearly over.  

Raised temp to 60 degrees for a few days 

Put back in fermentation chamber and slowly lowered temp to 32 degrees

Lagered for 2+ months

Bottled to 2.3 vols

Tasting
notes
Very good beer, with no individual flavor standing out.  Very well balanced and flavors blended nicely.

High mash temp left it plenty malty, and offset some of the increased hop levels, while also leaving a slightly lower ABV beer than expected. 


Tried the beer about 16 months after brewing and it was completely different.  The toasted and caramel flavors really took over the beer.  Still delicious but now somewhat overpowering.







This all grain Oktoberfest/Marzen homebrew recipe was submitted by Necropaw.