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Dr. Bruce's Traditional Oktoberfest

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Dr. Bruce's Traditional Oktoberfest

back to search Back to Search  Style Details 

Beer Style: Oktoberfest/Märzen  (3B)
Recipe Type: all-grain
Yield: 5 US gallons



A more traditional take on Oktoberfest/Marzen. Full bodied and not too bitter, cold-lagered and carbonated the old fashioned way. Dr Bruce doesn't kid around.


  • 1 lb Pilsner Malt
  • 5 lbs Pale Malt
  • 5 lbs Munich malt
  • 2 oz Hallertauer Hops
  • 1 oz. Saaz Hops
  • German Lager yeast of your choice, to ferment 5 US Gal

Additional Instructions

Primary Ferment: one week
Secondary Ferment: one week or less your choice

Beer Profile

Original Gravity: 1.06or so
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Grind grains together. Mash en masse, protein rest at 125-130 F 30 minutes. Increase heat to 154F, mash to completed conversion. Raise temp to 170, sparge to 5 gallons. Boil , adding 1.5 oz Hallertauer for bittering, for 60 min. Pitch 0.5 oz 30 mins in; adding Saaz 10 mins before end of boil. Cool to room temp immediately, when cold break finished transfer to your fermenter,reserving 1 US quart of wort for krauesening. pitch yeast to manufacturers directions, ferment at recommended temps to completion. Rack, add krauesen, bottle / keg, and age 5 weeks at temps just above freezing.

These beers were brewed in cooler temps early and late in the season, using ice baths for cooling. March and October were the end and beginning of the allowed brewing season respectively, and the beers were named accordingly. Enjoy the craft and history of the brew cycle, don't sweat your OG/FG too much but you should end up with 5 - 5.75% a/v