Oktoberfest Beer Recipe (Extract) Instructions: This simple extract recipe comes from the E. C. Kraus beer recipe database. Either steep the specialty grains at around 150°F as you heat the brewing water, or perform a partial-mash following these directions. Batch Size: 5 Gallons Recipe Type: Partial Mash Approx. Original Gravity: 1.053
Oktoberfest Beer Recipe (Extract and All-Grain) Posted on September 24, 2018by AIH Believe it or not, summer is coming to a close and fall is quickly approaching. It’s time to celebrate the bounty of the growing season and get ready for the brewing season ahead. That’s where these Oktoberfest beer recipes come in!
Grain Usually an Oktoberfest/Märzen is made with a combination of Munich, 2-Row or Pilsner, and Vienna malts. Traditionally, 50% Munich malt is used and Pilsner or 2-Row makes the rest of the grain bill. 10 to 15% of Munich malt can be substituted with Vienna malt. A small amount of Crystal malt at 5-10% may be used.
We tapped Raleigh, North Carolina, homebrewer Roko Peros for this DIY, all-grain recipe. A longtime fan of the German Märzen, or Oktoberfest, style of lagered beer, Peros developed this recipe based on the classic attributes he loves most about the style—a malty, toasted taste with a dry finish.