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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 / 5.046 ReviewsBetter with age.I fermented this brew more like an ale rather than a lager. Although did try to keep secondary fermentation temp down to around 50 degrees for about a month. The beer did improve significantly over time. The last few bottles were significantly better than the first few, almost like a completely different beer.February 7, 2018Purchased
6 months agoWorld Beater MarzenI’m a big fan of the Marzen style beers so I decided this would be my first attempt at brewing a lager. I'm more than pleased with the results. I used a chest freezer with an external control unit for precise temperature regulation during the lagering process.
About 12 days after I bottled it I had a bunch of friends and family over for a blind taste test pitting the NB Oktoberfest against 9 other well regarded German and American Marzen beers. Even though it needed more aging and was probably not fully carbonated it was easily picked as the best tasting beer. We had a wide variety of tasters, from casual to serious beer drinkers, including the owner of one of the biggest beer stores in our area. All but one of the them gave it their highest rating and the remaining participant gave it his second highest rating.
It’s a very flavorful beer and appeal to various tastes. I expect it will continue to improve with age - that is if I can keep it around long enough.
I definitely will brew it again.September 27, 2017Purchased
8 months agoTemp and Time MatterA wonderful Oktoberfest.
3 weeks at 50 degrees
6 weeks at 40 degrees
The yield was a great Lager.September 17, 2017II resll like it. I add two pounds of honey to it. That added a unique backround flavor to it.October 10, 2016oktoberfestI will tell in 2 months when I can drink itSeptember 12, 2016Great BeerThis is the first beer that I brewed. My wife got a 1 gallon kit for me for Christmas and followed the directions to the letter. Carbonation was spot on ( I calculated it for a 3.0 ), taste is great, even my wife ( who doesn't drink beer ) thinks this is very good! I will definitely add this to my "to brew 5 gallon" list. Since this was my first batch, I got over zealous with the sg, og, and fg testing, that I ended up with only 6- 20 oz beers. I drank two tonight after conditioning for the recommended two weeks, but I am going to save the other 4 for a bit more aging.February 16, 2016So far so good.Its still bubbling 7 days later.January 11, 2016Product came as expected. NoProduct came as expected. No complaints!January 6, 2016Yep Yep Yep, Brew Brew BrewI am very pleased with my order. I do miss the standard shipping rate though.November 2, 2015Sweet Tasting OktoberfestI read the reviews on this beer before purchasing and was worried about the sweetness. I just finished my bottle conditioning and I must say the sweetness profile is a bit strong and over powering. Some reviewers have said that it take 1 year to mellow... and this is in agreement with mellowing out a recipe that over does it on the malts. The beer is very mellow and smooth, but the bite (especially in the after taste) will make me keep it in the garage over the entire winter. In March I will post an edit to this review. If you are thinking of brewing this and don't like overpowering sweet beers, know that you will be waiting a LONG while before you can truly enjoy it.October 29, 2015
- 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