How To Brew The Perfect Oktoberfest

Join us as we walk you through how to brew a delicious German-Styled Oktoberfest!

This Oktoberfest is a Märzen, which is a wonderfully malty German amber lager with a clean, rich, bready, toasty flavor. It has a balancing bitterness and dry finish to promote drinkability. This is a style that I look forward to making, and drinking, all year long. This recipe is slightly different from my previous Märzen as we are fermenting it with high pressure lager yeast from White Labs.

Follow along as we walk you through our ingredients, including the malts, hops, water profile, and yeast strain. We will also show you our process, including the mashing profile, mash out, sparging, the boil, the whirlpool, knockout, the fermentation profile, and last but not least, the taste test.

Our Oktoberfest recipe is below. I have included suggested percentages where applicable and values for a 5-gallon batch.

OG: 1.057
FG: 1.016
ABV: 5.38%
IBUs: 20.6
Color: 15.8 SRM

Grains
‪@bestmalz1899‬ Vienna Malt (37.4%) - 4 lbs 1.6 oz
‪@bestmalz1899‬ Munich Malt (24.7%) - 2 lbs 11.2 oz
‪@bestmalz1899‬ Pilsner Malt (24.7%) - 2 lbs 11.2 oz
‪@bestmalz1899‬ Melanoidin Malt (5.5%) - 9.6 oz
‪@greatwesternmalting‬ Crystal 60L (5.5%) - 9.6 oz
‪@SimpsonsMalt‬ Chocolate Malt (2.3%) - 4 oz

Hops
‪@YakimaValleyHops‬ Mittelfruh (2.5% AA) - 1.6 oz @ 60 minutes (13.1 IBUs)
‪@YakimaValleyHops‬ Mittelfruh (2.5% AA) - 1.5 oz @ 20 minutes (7.5 IBUs)

Yeast
‪@WhiteLabsInc‬ High Pressure Lager Yeast - WLP925

Water
50 ppm Calcium
15 ppm Sodium
75 ppm Sulfate
65 ppm Chloride

You can find the full recipe on our website at the link below.
https://thebeerjunkies.com/oktoberfest/

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Please let me know what you would like to see next in the comments. Cheers!