Finally! The best month of the year in Florida has arrived! The temperature has dropped out of the 100's, its not pouring rain everyday, and most importantly... It is time for a special beer - OKTOBERFEST!Also sometimes referred to as Marzen, this beer is normally brewed in the month of March and Lagered through the heat of summer for the Oktoberfest celebration. The style calls for a malt and hop balance with a lean toward the malts. Veinna and Munich should make up the majority of the grist with some caramel and roast malts allowed to play along too. Noble Hops varieties are the only way to go with this style.
I made 2 Oktoberfest styles this year, but instead of Lagering these brews, I went with an Ale Yeast because I did not get them started in March. I used US-05 in both to get a clean finish and fermented at a low 58F and then dropped to 40F in the secondary. For the 1st brew, I went with a Full addition of Munich Extract followed by some caramel and aromatic malts with Mt Hood and Liberty Hops at 40 IBU's. The 2nd brew was a little lighter using Pilsner and Munich Extract followed by caramel and aromatic malts using Hallertau and Tettnang at 27 IBU's. Both came out great. I have gotten split decisions so far on the favorite. Some of my friends like the darker hoppier version, while some like the crisper lighter version.
I always have an OKTOBERFEST party that I dress up in Lederhosen (that I put together at a Thrift Store) and so do my friends, mostly. This year will be the first year that I put together some brews for the celebration. Here are the recipes with some directions on how they were put together. Enjoy the Lederhosen Pic's as well!
Oktoberfest #1
4.5% ABV - 40 IBU's
Extract:
Munich Liquid Malt Extract - 2 cans (6.6 lbs)
Steeping Grains:
Caramel 40 .5 lbs
Caramel 80 .5 lbs
Munich 10L .125 lbs
Dark Munich 33L .125 lbs
Aromatic 20L .125 lbs
Hops:
Mt Hood - 5.2 - 1 oz @ 60, .5 oz @ 50, and .5 dry hop
Liberty - 4.3 - .5 oz @ 60, .5 @ 30 and .5 dry hop
Yeast:
US-05 - (or any other clean yeast)
I followed a normal Extract with Steeping Grains recipe. Steep the grains for 30 mins in 2 gallons of water at 155 - 158. Remove the grains and add 1 can of Munich Extract, then begin boiling. Add the Hops at intended intervals. Pour the remaining Munich Extract with 10 mins left, or at flameout. Bring the temperature down below 80F to add yeast. Ferment as low as possible for Lager characteristics, you want to avoid esters. I luckily have a converted freezer chest that I can ferment at 58F. Then put into a secondary at 40F for 2 weeks. Follow this same directions for the recipe below.
Oktoberfest #2
6% ABV - 27 IBU's
Extract:
Pilsner - Dried Malt Extract (or use equivalent LME)
Munich - LME
Steeping Grains:
Caramel 60 1 lbs
Caramel Vienna .5 lbs
Munich 20 .125 lbs
Aromatic .125 lbs
Hops:
Hallertau - 4.6 - 1 oz @ 60
Saaz - 3.2 - 1 oz @ 60
Yeast:
US-05
Enjoy! Happy Oktoberfest!
