A malty, full-bodied, spicy amber beer that is similar in style to Paulaner Oktoberfest. This is an award winning recipe.
Specialty malts: Caravienne®, Caramunich®
Featured hops: Hallertau Mittelfruh
O.G. = 1.054
F.G. = 1.015
Approximately 5.1% ABV
Approximately 181 Cal / 12 oz
Makes 5 US gallons
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I consistently get great OG but had a terrible sparge this time (10 points low) and I looked at the spent grain & it really looked like many of the kernels were whole or slightly cracked. I plan to crush the next batch manually before I mash with my next recipe received in the same shipment.
Really like this brew. Did the all grain with the WL Marzen yeast and step mashed with a sparge. Fermented at 52 for 2 weeks, then rest at 65 for 3 days, then 40 for 3 weeks. Excellent results agreed by everyone who tried it. Also used the grain in a 25% ratio with german pils to make a great kolsch using hallertauer and tettnang hops and the WL kolsch yeast. A very useful mix of grain even if you donít brew the original recipe. I keep a batch on hand for whatever comes up.
Brewed all grain with ale yeast. Great beer!
I brewed the extract with specialty grains version of this beer in July 2015 for an Oktoberfest party in late October 2015. I did the initial fermentation at 50 degrees for two weeks, did a diacetyl rest at room temperature, then lagered at 35 degrees for two months. I used the WL liquid yeast for Oktoberfest. The beer was a hit, though I think I will make a Festbier next year because a traditional Oktoberfest may be too heavy for all my friends who don't appreciate a malty beer.
great recipe! One of the best oktoberfests i've ever had! Did mini-mash and fermented at room temp. took about a month to carbonate. (now i can't stay out of it!!)