Vienna Lager Recipe - Oktoberfest

Recipe Info

Recipe Image

Oktoberfest

by on
Extract
5 Gallon(s)
3 Gallon(s)
60 min
75%
Start cool at about 50°F (10°C), and hold there for the first forty-eight hours. For every day thereafter, increase your temperature by 1°F (about 0.5°C) for ten days. After it’s been in the fermentor for twelve days, it should be at a steady 60°F (15.5°C). Activity in the airlock should be low (but not absent). At that point, I let that sucker free rise to the warmest temperature I can find in my brewery. Why? To ensure that my yeast goes back and does a healthy diacetyl cleanup and scrounges up all remaining fermentable sugars. I give the beer an additional nine days (now we’re at three weeks in the fermentor), then cold-crash to near-freezing to begin the clearing process.

Fermentables

34% - Liquid Malt Extract - Munich - US
3.3
35
8
Extract
34% - Maris Otter LME
3.3
35
4
Extract
10% - Caramel/Crystal 40 - US
1
35
40
Steep
21% - Dry Malt Extract - Amber
2
42
10
Extract

Hops

Hallertauer Mittelfrüh
2
Pellet
Boil
60 min(s)
4.3
28.2

Yeast

White Labs Oktoberfest/Märzen WLP820
69%

Other Stuff

No other stuff in this recipe

Mash Steps

No mash steps in this recipe

Special Instructions

No special instructions in this recipe

Tasting Notes (0)

There aren't any tasting notes logged yet

Recipe Facts

Oktoberfest
Vienna Lager
  • 5.00 Gallons Liters Batch Size
  • 3.00 Gallons Liters Boil Size
  • 60  min Boil Time
  • 1.067 OG
  • 1.021 FG
  • 28.2 IBU (tinseth) Bitterness
  • 0.42 BG:GU
  • 11.7° SRM Color
  • 75% Efficiency
  • 5.9% ABV Alcohol
  • 228 per 12oz Calories
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