Oktoberfest Recipe?

When doing a new style, I find it very helpful to consult Brewing Classic Styles. You really can't miss with the recipes in that book.

 

Marzen or fest? Traditional or American?

 

Recipes were discussed in this recent thread:

https://www.beeradvocate.com/community/threads/non-lager-oktoberfest.529753/

Cheers!

 

Agree with @TheBeerery that we need to know which style.

@JackHorzempa mentions a recent thread, but checking around will show you still another that I recall discussing grist options.

But to keep things simple, for grist I would do approximately 20% light munich and 80% pilsner for a festbier. For a marzen somewhere between 30 and 50% dark munich and the balance pilsner.

All or almost all hops should be at 60 minutes. If you want to go late with the hops keep it small and at around the 20 minute mark.

 

I wasn't planning on spending hours reading more about marzens today, but since you made it seem so simple...

 

I also like adding Vienna malt into my Marzen/Oktoberfest grists as well... I have done a few, but my next iteration will likely be something like 25% Light/Dark Munich, 10% Vienna and 65% Pilsner.

I would also agree with @scottakelly, don't add any hop additions closer than 15-20min left in the boil. My most recent Marzen had a whirlpool hop addition and I don't think I will in future batches. Keep that malt character center stage.

 

It seems like the only time I respond to threads is to pass this recipe along:

http://brulosophy.com/recipes/moktoberfest/

Not a pure style, but tasty nonetheless.

 

Crystal, honey malt, special b and a kolsch yeast... Moktoberfest huh...

 

I don't like the Crystal, Honey, or Special B in that but I've always gone heavier with Munich malt and/or Vienna malt. I used to brew a professional "Fest" that was almost all Vienna malt. If I could go back in time I would have done it with much less Vienna (it really does give a kind of "juiciness") and more Munich malt, and only about 20% Pils.

 

Recipe guidelines according to Narziss, who is basically the German Jesus.

Marzen - OG 13.5 Plato
30-50% Munich malt at 15 EBC (aka Weyermann Munich I)
30-50% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-10% caramalt at 25 to 120 EBC (aka Weyermann Carahell to Caramunich 2)
20-26 IBUs

Festbier - OG 13.5 Plato
60-80% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-30% Munich malt at 15 EBC
0-5% caramel malt at 25 EBC (Carahell)
20-24 IBUs


My marzen (not fully ready yet) this year is 60% dark Munich, 30% pils and 10% melanoidan


My fest this year is 60% pils, 30% Vienna and 10% carahell

 

I knew I was going to catch heat for that recipe....it really looks and tastes like a marzen though.

 

Not a real authentic one, no way no how. But if you like it, thats all that matters.

 

Agree and I will take it! I like the festbeer you have on here. Def will try it out

 

I like a pale Oktoberfest and I keep it simple...

90% Vienna Malt
10% Munich Type II

18 IBU from Hop Extract at 60 minutes (Or your favorite noble hop)

Augustiner Lager Yeast

Target OG: 1.057
Mash Temp: 155 degrees F

 

Weedy, do you have an estimate for the SRM of that beer?

Cheers!

 

Probably a 6-7...



I can't remember if I did a side-by-side last year, but two years ago it tasted very similar to Sierra Nevada's collaboration Ofest and was a close match on color.

 

I guess I can't argue with those recipes.