Originally created in Germany around 1840, the Oktoberfest style was one of the first styles to employ the newly isolated lager yeast strains of the time. Oktoberfest is synonymous with the Marzen style and was so-named as it was brewed around March (Marzen = March in German, I think) and stored in cool caves to lager during the otherwise warming spring season. Oktoberfest would then be served in the fall for, you guessed it, the Oktoberfest celebration.
A smooth, rich malt character dominates this style with the aromas of Vienna and/or Munich malt playing
very prominent roles. While there can be some ever so slight roast character, the maltiness is really more
of a soft and complex affair, rather than an overpowering cloying sensation that you might find in some styles.
Noble hops are employed, but are very subtle if not complete inperceptible - only serving as a backbone to the malt. Overall, the finish should be clean and keep to a clean, lager character.
|OG: 1.050 - 1.056||FG: 1.012 - 1.016||IBU: 20 - 28||SRM: 7 - 14||ABV: 4.8% - 5.7%|
All Grain Recipe - Oktoberfest ::: 1.052/1.016 (5 Gal)
6 lbs. - Pilsner Malt (German if you have it)
4 lb. - Munich Malt
1/2 lb. - CaraPils Malt
1/2 lb. - Victory Malt
1/4 lb. - Crystal Malt (120L)
Hop Schedule (24 IBU)
1 oz - Hallertau (60 Min.)
1/2 oz - Tettnang (30 Min.)
1/2 oz - Tettnang (10 Min.)
White Labs Oktoberfest / Marzen Lager (WLP820) - 1800 ml starter
Mash at 122° for 30 min, then raise to 154° for 30 min.
Sparge as usual
Boil for 60 minutes
Cool and ferment at 52° to 58°
NOTE : this is a slow yeast ... make a big, good starter and give it time.