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Bavarian Festbier

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Bavarian Festbier

back to search Back to Search  Style Details 

Beer Style: Oktoberfest/Märzen  (3B)
Recipe Type: all-grain
Yield: 10 US gallons



Authentic Bavarian Oktoberfest
13.5 plato
24 IBU's
5.7 % abv


  • 10.0 lbs. Pilsner malt (Weyermann)
  • 7.0 lbs. Light Munich malt (Weyermann)
  • 5.0 lbs Vienna Malt (Weyermann)
  • 1.0 lbs. Carahell Dark malt (Weyermann)
  • 2.0 oz. Hallertauer Mittelfrau @ 4.5 % aa (60 mins.) 1st
  • 1.5 oz. Hallertauer Mittelfrau @ 4.5 % aa (15 mins.) 2nd
  • Saflager S-23 yeast

Additional Instructions

Primary Ferment: 21 days
Secondary Ferment: 45 days

Beer Profile

Original Gravity: 1.055
Final Gravity: 1.012
Alcohol by Vol: 5.63%
Recipe Type: all-grain
Yield: 10.00 US Gallons

Click to Print Recipe


Simple infusion Mash @ 153-155 for 45 mins. Recirc. untill bright.
90 minute boil. Add 1st hops 30 mins. into boil, 2nd hops 1 hr, 15 mins. in.
Cool wort to 55 degrees, oxigenate well, remove trube, pitch healthy yeast.
Ferment at 48-52 degrees for 17-28 days (until fully attenuated) 1.011-13
Lager @ 32-35 for 30-60 days
Force carbonate to 1.75 Vols.