Recipe: Authentic Oktoberfest
Specifics
Reference
Style:
Oktoberfest/Maerzen
Contributor: Mike Edmondson
Yield: 11.5 gallons
Reference
Color (SRM/EBC):
8.7/17.1
Bitterness (Calc): 23.6 IBU
BU/GU: 0.39
Calories: 195 (12 ounces)
ABV: 7.5%
ABW: 5.8%
OG: 1.061
OG (Plato): 14.95° P
FG: 1.005
FG (Plato): 1.28° P
Real Extract: 3.76° P
App. Atten.: 91.4%
Real Atten.: 74.9%
General Information
Method: All Grain
Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 Irish Moss @ 5 minutes (Fining Agent In Any Beer)  
Reference
Hops
Reference
Yeast
WYeast Bavarian Lager — Liquid — 0.3
Fermentation
Primary: 4 days @ 68° F
Secondary: 7 days @ 68° F
Tertiary: 0 days @ ° F
Age: 28 days @ 52° F
Notes
This resipe from Monograph 4 Vienna*Marzen*Octoberfest by George &Laurie Fix. Taken from page 57 and modified as per recomendations in text.Tad of Lactic Acid in Mash Touch of Calcium Chloride in sparge water Alternate Yeast to the Wyeast 2206 is 2308. Ferment in primary until gravity falls to 1.016 to 1.018 then keg in stainless and lager as close to 32 as possible. Filter with 0.03 micron. Carbonate 2.4 to 2.6 volumes