New recipes

Munich’s Oktoberfest: Beer-sneyland

Munich’s Oktoberfest: Beer-sneyland


Almost seven thousand people sat under the big Hofbrau-Festhalle tent, all enjoying liter mugs flowing with fresh beer, swaying and clapping, hooting, hollering, and lustily singing that oh-so-traditional German song: “Sweet Home Alabama.” The lively Oom-pah band churned it out in a way that Lynyrd Skynyrd would appreciate. Now seated, I ordered a beer (they serve only one kind, Oktoberfest) and watched the action.

“This is something special,” said Thomas Klug, a Munich local, sitting with a few friends. “Oh yes, I come every year.” Klug planned on riding his bicycle home after his third liter in order to be at work at 7:30 a.m. the next day.

I wouldn’t bet on it, though; lots of habitually punctual Germans call in sick during Oktoberfest. Open from 11 a.m. to 11 p.m. and totally free to enter, the festival grounds are a blast. It’s like the Disneyland of beer. It’s full of carnival attractions, a small roller coaster, bumper cars, a 13-story “drop zone,” food stalls, kiddie rides, and other sorts of family fun — yet the 13 beer halls or tents sponsored by Munich breweries are clearly the main attraction. Everyone has a favorite for various reasons. Some tents attract a younger crowd, some skew older and less frenetic, while still others may offer different culinary specialties and types of music.

Oktoberfest showcases Bavarian culinary staples such as excellent hendl (rotisserie chicken), wursti (sausage), schweinsbraten (roast pork), haxn (pork knuckle — better than it sounds), and knodel (a potato pancake), as well as various salads, radishes, and pickles. Of course, you can’t miss trying a brezn, a huge, soft, and very salty pretzel.

The historic Munich festival originated as a celebration of the marriage between Crown Prince Ludwig and Therese, Princess of Saxony, back in 1810. Parades, games, music, and (of course) beer flowed at their huge wedding party. In 1818, Oktoberfest became an official beer festival and has been going strong ever since. This year, Munich is celebrating its 203rd Oktoberfest (180th actual festival) as once again throngs will visit the Theresienwiese (or festival grounds) where an estimated 1.6 million people show up to consume beer in the tents every year.

Despite the beer and crowds, Oktoberfest is a wonderfully peaceful scene; people come from around the world to drink fresh beer and have fun, not fight or cause trouble. Some people bring the children and teens to the tents, usually earlier in the day to enjoy the scene.

At Oktoberfest, some men and women (of all ages) wear traditional outfits. Women wear the dirndl dresses (think Swiss Miss) with frilly white blouses and blue or red skirts. Often revealing and busty, women usually look lovely in these outfits, with the exception of the ugly “Mary Jane” type shoes. Men, on the other hand, wear lederhosen, which are brown leather pants with suspenders. The most common type ties off at the knee — supposedly designed to keep the critters out. There is also a cross section belt connecting the suspenders in the front. Underneath is a two-colored checked flannel shirt, most often red and white or blue and white, plus a green vest, and white- or cream-colored socks pulled up high. Some wear a short-brimmed country hat with a feather in the side. Suede loafers or short work boots complete the ensemble. Small shops as well as large department stores in Munich sell proper Oktoberfest gear, which costs anywhere from $100 to $600 (or more) for an entire outfit. (Makes a great Halloween costume back home though.) Visitors can also find used clothing stores around town. It should be noted that more and more people are dressing in traditional German garb nowadays, compared to the past.

“This is fantastic, there’s nothing like this in England,” said Tony, visiting from Ipswich.

The familiar strains of Neil Diamond’s “Sweet Caroline” began and the crowd jumped in. Next, the old “traditional” (according to some locals) German disco classic “I Will Survive” got the throng going.

“It’s a panic,” remarked Michael Bannister, a distinguished gentleman visiting from Cambridge, England. “The thing is they all know the songs.”

The Hacker-Pschorr tent is the prettiest at Oktoberfest. Its walls depict bucolic Bavarian scenes and the roof is painted like a big blue sky dotted with puffy white clouds. Well-lit, you might think you're outside, eating and drinking with about 9,999 new friends. I was fortunate to get seated in the balcony so I could overlook the controlled chaos. The band now belted out the familiar "Que Sera Sera," followed by rousing rendition of "Those Were the Days" (the 1968 song by Mary Hopkin, produced by Paul McCartney). John Denver’s “Country Road” was another smash hit with the audience. Waitresses expertly zipped by, blasting through the ever-thickening crowd, often carrying ten full, heavy steins of excellent Hacker-Pschorr Oktoberfest beer.

The din got louder and louder and I couldn't tell if I was inside or outside the asylum. Looking out through the windows of the balcony, I could see thousands of people massing, trying to get into this tent. Then the song "Mamma Mia" had people dancing in the aisles, seats, or on benches. After a short break, a rock band (the Cagey Strings) appeared and soon the chunky opening chords of Deep Purple's "Smoke on the Water" rocked the building. It sounded great.

"We come here every year," shouted Gabriella Keck, visiting from Salzburg, Austria, as she clapped along with five friends. Next came AC/DC's "You Shook Me All Night Long," and the horde, young and old, local and international, went nuts.

Besides Bavarian locals, Italians seemed to be the largest non-German group of attendees, but I also met plenty of Americans, Brits, Aussies, Koreans, Kiwis, Hungarians, Swedes, Swiss, Japanese, and Russian visitors enjoying the party spirit.

“It’s amazing how good a tuba can sound after a few beers,” said Tom Carroll, visiting from Maryland.

He’s right — and, in fact, this place is probably where the dorky tuba player from high school finally gets some respect.

“There is so much energy here,” said visitor Jo Wegstein of Fremont, California. Energy, joy, food, music, and plenty of beer.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Tasty! Oktoberfest Beer Recipe (Extract and All-Grain)


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!
The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world.
Here’s a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”.
To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier!
The following two Oktoberfest beer recipes are suitable for any level of brewer:

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
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
6.6 lbs. Steam Freak Munich LME
Specialty Grains:
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps

Oktoberfest Beer Recipe (All-Grain)
Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control.
Batch Size: 5 Gallons
Recipe Type: All Grain
Approx. Original Gravity: 1.053
Total Boil Time: 35 min.
Est. IBU: 24-26
Fermentables:
5 lbs. Briess Munich Malt
5 lbs. Briess Pilsen Malt
8 oz. Carapils® Malt
8 oz. Caramel (Crystal) Malt 40°L
Hops:
1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
Yeast:
Lallemand’s Munich
Bottling:
5 oz. Priming Sugar (Corn Sugar)
52 Bottle Caps
Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F.
Do you have a Oktoberfest beer recipe you’d like to share? It doesn’t matter the recipe can extract, partial mash or all grain. What’s your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below!
—–
David Ackley is a beer writer, brewer, and self-described “craft beer crusader.” He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.


Watch the video: Teufelsrad Devils Wheel Drunks Girls. Crayz Girls