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Oktoberfest Lager All Grain Beer Recipe Kit

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Oktoberfest Lager All Grain Beer Recipe Kit

SKU: U530AG

Our Oktoberfest can be brewed year round. This recipe is smooth, crisp, and full of malt flavor.

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We strongly recommend ordering dry yeast in the summer months. We do include complimentary ice packs with all liquid yeasts. It is difficult to guarantee that the ice packs will survive the trip given transit times and particularly hot temperatures.


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Description

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Our Oktoberfest can be brewed year round. This recipe is smooth, crisp, and full of malt flavor. With a high alcohol content this brew will make you want to dance to any type of music.

Ingredients: 8 lbs. Pilsner Malt, 4.5 lbs. Vienna, 8 oz. Carapils® Malt, 8 oz. Caramel 40L, 1 oz. Hallertau, hops, priming sugar, and yeast.
Details & Instructions

Additional Information

Beer Style European Lager
Origin of Style Germany
Color Amber
Gravity Level Medium
Hop Rating (1-5) 3
Yeast Instructions

Reviews
4.9 / 5.0
13 Reviews
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My first sccessful Lager
In the past, I tried to make lager, but I could not the tempertures I needed in my garage refrigerator. The results were marginal, but drinkable. I drank them, just like I would eat a burned hot dog or hamburger when I was grilling out. I found that the best use for the failed lagers was for cooking pot roast or making beer bread. _x000D_ Then I bought a Johnson analogue temperture controller and made a batch of Octoberfest lager. I let it lager for a little over six weeks, then bottled it. I knew it would be good; if a brew tastes good at room temperture with no carbonation, you've done it right. A week after bottling I chilled a bottle of it When openedf, it made a distinctive popping sound, and that blue mist swirled out of the mouth of the bottle. It was ready to drink after only a week of bottle conditioning. The flavor was as good I have ever tasted. _x000D_ _x000D_ _x000D_ I
October 23, 2012
Best lager I have made so far
In the past, I tried to make lager, but I could not the tempertures I needed in my garage refrigerator. The results were marginal, but drinkable. I drank them, just like I would eat a burned hot dog or hamburger when I was grilling out. I found that the best use for the failed lagers was for cooking pot roast or making beer bread. _x000D_ Then I bought a Johnson analogue temperture controller and made a batch of Octoberfest lager. I let it lager for a little over six weeks, then bottled it. I knew it would be good; if a brew tastes good at room temperture with no carbonation, you've done it right. A week after bottling I chilled a bottle of it When openedf, it made a distinctive popping sound, and that blue mist swirled out of the mouth of the bottle. It was ready to drink after only a week of bottle conditioning. The flavor was as good I have ever tasted. _x000D_ _x000D_
October 23, 2012
Very good dry lager.
I was very pleased with the results. The beer came out rich and slightly malty. There was a hint of toasted character (probably from the Vienna malt). I paid close attention to fermentation temperatures, so the flavor was crisp and clean. This is a harder beer to brew well.
January 12, 2013
it came out very well
One of my favorite beers and something that I really look forward to coming into fall. Great body - great taste - just a real nice lager._x000D_The hops balance the malty flavor, and help mask the higher alcohol level.
February 10, 2013
A great lager
If you're able to lager a beer, and you have time on your hands, this is a great beer to brew. The taste is amazing, especially when accompanied by some dark chocolate. This is one of the better beers I've ever made. Highly recommended.
February 16, 2013
great beer, but i messed it up
i can tell the beer would have tasted good had i not messed it up. i pitched the yeast at way too high of a temperature and i fermented it way too hot as well. produced too many esters, so its a good beer, but not a true oktoberfest due to my mistakes._x000D__x000D_will def try this one again and do it right.
February 21, 2013
A new favorite
The distinct malt flavor is balanced perfectly by the hops and when combined with the thicker body and higher alcohol content of the brew, it makes for a great beer for fall or any time of year. I was able to lager this over the winter and this is a fabulous beer.
March 27, 2013
Good lager
Its a good crisp and malty lager. Its thick and rich and tastes good. All that I want in a beer. This is one of the best lager kits I've brewed._x000D_
July 26, 2013
The kit makes a very good dry lager
The beer came out rich and slightly malty. There was a hint of toasted character (probably from the Vienna malt). I paid close attention to fermentation temperatures, so the flavor was crisp and clean. This is a harder beer to brew well. Overall I am very pleased with the results.
October 15, 2013
great kit
made this kit early October with US-05 changed hop additions slightly by moving 1oz Mt.Hood to 20 minutes, bottled late October tasted finally 11/09/13 and all I can say is WOW! this is a very good beer. I will have to do this again and possibly as a lager with MN winters being my ally.
November 12, 2013
Customer Q&A
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Browse 4 questions Browse 4 questions and 4 answers
Hey I'm wondering when I should do my diacetyl rest. My brew day was 15 days ago, using Omega Yeast Oktoberfest strain which seems to prefer a little higher temps. So I've been holding at 53F, it's still got a foamy krausen, bubbling about every ten seconds through the airlock. My OG was 1.064, today I'm at 1.036. Should I warm up the carboy for a couple days? Thanks
A shopper on Apr 29, 2017
BEST ANSWER: The short answer is yes, now is a good time. Two full days should do it. You will note the gasses continue bubble through your airlock.
I want to brew this beer but unfortunately don't have means to lager. Any recommendations to which I can convert this to an Oktoberfest 'style' ale? Different yeast, grain bill etc. Thanks!
F O on Jul 27, 2016
BEST ANSWER: In order to convert it to an ale, all you would have to do is use an ale yeast.
When lagering this beer, do you have to perform the step down (ie. 2°F per day) until rest temperature is achieved, or are people just going directly to secondary fermentation rest temperature? I have not lagered before. I plan to do one very soon so that it is ready for the fall.
E M on Jun 29, 2016
BEST ANSWER: Hi Sean,

Thanks for the question! You could step down the temps that way, but our instructions have a simplified method, where you just go directly down to rest temp. If you have the ability to control your temps, I would do the 2F/day method.
Any body know weights of all the grains used trying to brew in brewie beer machine and need weights of the different grains in this mix?
A shopper on Aug 21, 2017

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