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Munich Oktoberfest

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Munich Oktoberfest

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



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 kit was a German Oktoberfest. 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!


  • 5 lbs. Briess Munich Malt
  • 5 lbs. Briess Pilsen Malt
  • 8 oz. Carapils® Malt
  • 8 oz. Caramel (Crystal) Malt 40°L
  • 1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time)
  • 1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time)
  • Lallemand's Munich Yeast
  • 5 oz. Priming Sugar (Corn Sugar)

Additional Instructions

Boil: 60 Minutes
Primary Ferment: 2 Weeks
Secondary Ferment: Lager 1 Month or longer

Beer Profile

Original Gravity: 1.053
Final Gravity: 1.011
Bitterness IBU: 25
Recipe Type: all-grain
Yield: 5.00 US Gallons

Click to Print Recipe


Mash the grains at 154F for 45 minutes. Raise to 170F 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 55-60F for two weeks, then lager for one month or longer at 40F.