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- Product Details
- This famous German style is stronger than an everyday lager and is the fuel for Oktoberfest celebrations all over the world. The original pre-industrial Oktoberfest was called Märzenbier, brewed at the end of the brewing season in the spring to be lagered in caves all summer for fall and harvest festivities. Our kit will give you a full-bodied and elegant red-amber beer with a subdued German noble hop bitterness and complex malty profile that's great all year round.
Recommended: 2-stage fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Oktoberfest All-Grain Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1058 Total Time to Make 3 months
- 5.0 / 5.08 ReviewsHave not brewed it yet this year, but always a perennial favoriteAugust 9, 2017Purchased
9 months agoGreat service!I bought this all grain kit by my mistake. I called the hotline and the gentlemen walked me thru it. I now feel better about the all grain and enhanced my knowledge. I appreciate the courteous on-line help versus the beer snob assistance I have received at other suppliers.September 29, 2016Good stuff!Yes, is a great kit and took me to a new level of brewing by doing the yeast starter and having to "lager it" in a colder temps. I'm still holding off to try it in late September but it already smells and looks fantastic! Prost!August 31, 2016Oktoberfest Kitthis is the second time I have brewed this kit. Used the Whitelabs octoberfest yeast. This beer goes fast - all my friends like it. Northern Brewer delivers quickly and the product is fresh.July 30, 2016Late to the PartyFirst all-grain kit purchase. It was exactly what I was expecting. Nive neat packaging and good quality ingredients. One thing about the order I would have changed had I remembered to change the default. The grains would not have been received crushed. Great conversion nonetheless. Cheers!October 12, 2015Octoberfest all grain kitI have brewed this all grain kit several times and it always turns out awesome. Fall is my favorite time of year and this is one of my favorite beers for the season . Always a crowd pleaser.October 2, 2015JimAlways the first to go at our Octoberfest.September 30, 2015Dies ist ein gutes BierI've made this recipe three times, and in doing so, I've learned a lot about patience. By the third go-around, I actually got it right. Made a BIG starter, primary for two weeks at 46 degrees, diacytal rest at 68 degrees for a week, and then a full month secondary/lagering at 35 degrees. Far and away the most popular tap on my fridge (per my neighbors). Malty, while maintaining a nice crispness that only a good lager can deliver (use the liquid yeast ... it really pays off!)November 18, 2009
- Browse 4 questions Browse 4 questions and 4 answersWhat OG did you all hit? When I put this into BeerSmith, the OG is calculated at 1.085 which far exceeds the estimated 1.058.Would you recommend a glass fermenter for a 6 week secondary such as this? Or is plastic okay?BEST ANSWER: I did a primary fermentation in a plastic speidel for 3 weeks and transferred to a plastic Better Bottle carboy and lagered for 8 weeks. Turned out great - I do a batch once a year for the past 3 years...Is the traditional mash schedule a concoction brewing?BEST ANSWER: The instructions call for either single infusion of a traditional muti-step/multi-infusion mash schedule. A decoction mash would produce caramely flavors and so may not be right for every beer but is common on any lager or weissbier. Ours should not need one but feel free to try!Brewed this kit. Opted for the Wyeast 2633. On the back of the yeast package it has a temp range of 62-72 degrees. I knew this was a lager, but just didn’t think about it. Pitched at 70 degrees. Checked the fermenter about 36hrs later. Good active fermentation but noticed a rotten egg smell. I immediately realized my mistake and placed the fermenter in my garage (apron. 50 degrees F). My question, is the beer ruined? If not can I transfer the wort to my lager fermenter without causing problems? Siphon, or just pour the whole thing from one to the other?