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Homebrew Recipe - O'fest
Oktoberfest/Marzen
Starting Gravity: 1.050 - 1.057
Bitterness: 20 - 28 IBU
Finishing Gravity: 1.012 - 1.016
Alcohol: 4.8 - 5.7%ABV
O'fest
My spin on the classic oktoberfest style
Recipe Specifics
70%
6.00 gal
60 min
154 °F
Hops
| Liberty |
1.25 |
4.5 |
60 |
23.4 |
| Liberty |
0.50 |
4.5 |
20 |
3.2 |
Extras
Fermentables
| Pilsner Malt (Germany) |
1.037 |
1 |
4.00 |
33.0 |
| Munich 6L Malt (Germany) |
1.038 |
6 |
4.00 |
33.0 |
| Vienna Malt (Germany) |
1.037 |
3 |
4.00 |
33.0 |
| Carafa II Malt (Germany) |
1.032 |
520 |
0.13 |
1.0 |
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Wyeast -
2206 Bavarian Lager
Recipe Estimates
Yeast Cells Needed: 444 billion
Estimated Final Gravity:
1.012 -
1.014
Alcohol %ABV:
5.05 -
5.33
Calories/12 oz.:
174 -
175
Yeast Properties
Attenuation: 73% - 77%
Flocculation: Medium-High
Alcohol Tolerance: 9% ABV
Optimal Fermentation Temp: 46 -
58
°F
Notes
Single infusion mash at 154ºF. Batch sparge (2 batches, 190ºF). Starting volume 7.25 gal boil down to ~6 gal (OG: 1.052-1.054). Cool to 45ºF, pitch starter (1 packs in 5 L on stir plate). Let the fermentation rise to 50ºF and hold for 4 weeks (FG: 1.012-1.014). Lager for at least 4 weeks. Enjoy!
Very nice amber/orange malty lager, with hints of bready-toastiness. Awesome in the early fall months!
