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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 cold fermentation and yeast starter.
- Additional Information
Beer Kit Yield 5 Gallons Recipe and Instructions Click Here for Oktoberfest Extract Kit Brewing Instructions Regional Style German/Czech/Continental Original Gravity 1058 Total Time to Make 3 months
- 4.6 / 5.045 ReviewsIt did me rightI brewed this kit to letter. Also, I would like to note that I brewed it in March. I live near Southern Tennesee and left this baby to lager in my garage and let the natural temperature outside control the lagering. It spent two months in the fermenter, 1 in primary and 1 in secondary. I then bottled it up and drank one 2 weeks later in mid May to check the conditioning. The flavor was still young so I left it until September. In the meantime I had entered it into a Homebrew contest and to my surprise, won 2nd place in the Euro Lager Division. So I popped one open in August and wow had she matured. I will be brewing this baby every March and save for September/Oktober! Cheers!!January 29, 2015ExcellentWinter (at least in Michigan) is a great time to brew this beer as it is supposed to be brewed as a lager... even thought it is well past October. My basement temp is around 58 degrees and the wort was very slow to ferment; nearly no bubbling through the air lock and it took three weeks for the yeast to settle down from the top. I used the Wyeast Octoberfest yeast as I have been very pleased with its flavor in the past. I got impatient and skipped the secondary fermentation and brought the bottles upstairs where the temp is around 62-64 degrees. I tried a bottle after one week (yes, cheating) and it was excellent. This is not a typical Octoberfest beer; I would say that Ayinger Octoberfest is my standard. The beer is much darker and richer than the Ayinger (and any Octoberfest I have had); the hops are nicely balanced and smooth. It seems the trend in American brewing is toward bitter beers (i.e. IPA's) which is fine but I so appreciated the complete lack of any bite in this beer. I am totally sold; of the twenty batches of NB beers I have brewed this is one of the best.December 28, 2013great tasting beermy 1st attempt at a lager, kept it in the garage in secondary fermenter over winter months. temp held steady at 36-40. kegged this weekend (finally). is a GREAT tasting beer. first glass is good, 2nd & 3rd are phenomonal. everyone like it. will definitely brew this again next winter.March 8, 2010Temp and Time MatterA wonderful Oktoberfest.
3 weeks at 50 degrees
6 weeks at 40 degrees
The yield was a great Lager.September 17, 2017Unbelievably goodBrewed in New Hampshire through the winter months and bottled a month ago. Exceptionally smooth and malty with no adverse after-taste--except perhaps a tad too sweet for my taste. Family and friends all love it and am trying to preserve the remainder of the supply for a couple of more months of bottle conditioning. This is my first lager attempt after a couple of dozen ales, and has convinced me to try it again--and perhaps a different lager kit.April 26, 2010Outstanding!Brewed this for our first Oktoberfest celebration. Everyone loved it and could not believe that it was a homebrew. They emptied the keg in a hurry. I agree - this was the best brew ever.December 15, 2009PhenomenalBUY THIS BEER...Phenomenal....this is close to my 45th kit I believe now and this one is truly one of the best...You must be patient though with this one! Primary for 2 weeks, secondary for 3 months, and then keg bound....Awesome....left in keg about 2 weeks before drinking too...its crystal clear and smooth as silk..awesomeSeptember 15, 2011Excellent and true to styleEveryone who has tried this beer likes it. That says it all. Much better than the imported Oktoberfest brews. I served it up on Oktoberfest and we all had a great time. Just watch your fermentation and lagering temps and you will be fine.October 4, 2009Authentic tasteI attempted this beer as my first home brew with a deluxe kit. I even impressed my beer snob father who enjoys only the best of the best beer. Absolutely spectacular taste and a very clean finish. Very very tasty, I will brew this kit again soon.May 27, 2011Classic OktoberfestI brewed this back in Feb (2011). It was my first re-entry into homebrew after I had taken a homebrewing hiatus for a few years. It was also my first attempt at a lager. That being said I followed the directions pretty much to a T. The only thing I added was a tettnang dry hop addition. I have to say this kit with the Oktoberfest wyeast produced a classic Oktoberfest style beer. This was especially evident the longer it aged. I actually had a couple bottles left come october and the ones that lasted that long were the best, it really aged well. The only difference I would make is to add a very slight bit more bittering hops and more flavor and aroma hops. Those hop additions would be for my own personal taste as they would probably take it a little further away from a true oktoberfest. If you are interested in lagering and like oktoberfest definately give this one a try.November 27, 2011
- Browse 7 questions Browse 7 questions and 10 answersI don't have a way to lager, would it effect the favor much?BEST ANSWER: I used the white labs yeast wlp820 and followed recipe. When it can to layering time, I got a big plastic tub filled with water to come up about 3/4 of the carboy. Took 6 six 2 liter plastic coke bottles filled with water. Froze them all. Put three frozen two liters in the water tub, in the evening, took those out in morning, put the other frozen three in the in the tub and kept recycling the frozen jugs till it was time to bottle. Turned out Delicious..What a wonderful aroma and flavor after just two weeks in primary. I can tell this is going to be a great 48. I am planning on racking to secondary tomorrow. My beginning gravity was 1.06 my current gravity is 1.02. I am using White Labs WLP001 Ale yeast that has been held at 60 to 65 degrees. Now for a couple of questions - should i allow primary to continue until gravity reaches 1.013/5 or go ahead and rack it now; the krausen has fallen overnight by the way. Once in secondary, the recipe calls for 4 weeks; with the ale yeast would I follow that same guideline? My intent is to keep it at the same temperature range for 3 weeks and to then cold crash it to 34 degrees for the final week prior to bottling. I also plan to use gelatin for fining prior to the cold crash. Last question, we will be going on vacation (out of the country) just as we reach that 4th week so keeping it chilled won't be possible. Would it hurt to keep in secondary for another 10 days?
Thanks so muchBEST ANSWER: Hi Barry,
Glad to hear it's working out so far!!
You definitely want to wait until it reaches a good final gravity, since you'll be leaving almost all the yeast behind when you rack to secondary. During fermentation, SG is far more important than timing in most cases. Even though the krausen fell, it should continue to ferment, albeit slowly. The last few gravity points always take the longest to do. As for the secondary stage, timing is very flexible and not super critical. More time will lend better clarity and more flavor maturation, but the difference between 4 weeks and 6 weeks is probably not drastic, and there are no negative effects. Some beers require a secondary stage of many months. You can definitely leave it in the secondary for an additional ten days.
I hope this helps, and I hope I answered all your questions! If you have any followups, let me know! I'll be back in the office Wednesday and I can reply then.
CharlesHas anybody used a different yeast and done this recipe at ale temps? I don't have lagering equipment and want this beer by OktoberBEST ANSWER: I have used US-05 to make this, and it worked very well. I fermented in a bucket of water (with glass carboy) to keep the fermenting temps down. Everyone who tried it couldn't believe it wasn't a lager. Once bottled, cold conditioning for a week really helps this one, too. Good luck.Any need to add yeast to a 5 gallon batch prior to bottling? This batch will be lagered at 35 degrees for 3 months in secondary prior to bottling. If so, would a packet of Safale US-05 do the trick?BEST ANSWER: If bottle conditioning the beer, yes you would want to add a half pack of yeast at bottling. The US-05 yeast is a perfect choice.2 questions:
1. What is the desired primary fermentation temperature?
2. Is it possible to use my Edgestar kegerator to lager this beer in the secondary? If so any tips on how to slowly and accurately do this in a Edgestar kegerator that only has a dial temp control?
Thanks in advance.BEST ANSWER: 1. Primary ferment between 50-58 degrees, check specific yeast used for closer range info.
2. If you can slowly dial down the temp over a few days, that would be good. Bring it down to between 35 and 40, over the course of a few days. It ought to work fine done this way, as long as the temperature controller is accurately showing the true temperature. -Mike W, Northern BrewerWhat commercial brew does this kit come closest to. And how can I adjust it to be more like spaten?What commercial brew does this come closest to? And what adjustments can I make to have closer to a spaten
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