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Oktoberfest Lager Recipe

Here is the recipe for my Marzen/Oktoberfest.
I kept it simple after consulting several other recipes I have seen.
I don’t normally name my beers, but this one is going to be called “Mike-toberfest”. (Hopefully, I’ll be drinking it by the end of october.)

This recipe is for a 5 gallon batch size.
At 70% efficiency I’ll be shooting for an OG of 1.055.
IBUs com in at ~24.  A single bittering charge to keep the malt presence the focus to the flavor.
The calculated color is ~11SRM.
I’ll use a 90min boil.

As you can see this recipe is for a true lager, not an ale hybrid style (though there is nothing wrong with that IMO). My fermentation regimen is going to be 3-4 weeks at 50-52F.  Then rack to a keg and cold lager for 4-5 weeks at 32F.

Amount Item Type % or IBU
6.00 lb Munich Malt – 10L (10.0 SRM) Grain 47.06 %
6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 47.06 %
0.50 lb Caramel/Crystal Malt – 60L (60.0 SRM) Grain 3.92 %
0.25 lb Melanoiden Malt (20.0 SRM) Grain 1.96 %
2.00 oz Hallertauer [4.00 %] (60 min) Hops 23.7 IBU
1.00 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) [Starter 2000 ml] Yeast-Lager

[Do you like this recipe format?
It was a copy and past from a beersmith readout.
I have been using beersmith lately and like it.  I’ll write up a review soon.]


First Lager Preperation


Recipe Update


  1. I like the malt percentages.

  2. How many gallon batch? I’m guessing more than 5 if you’re at 70% efficiency and want a 1.055 OG.

  3. Oops, I didn’t read the previous post.

  4. Señor Brew you are right 5 gallons. Actually 5.5, but I made an edit in the recipe post. Thanks for the catch.

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