German-Style Marzen/Octoberfest

Octoberfest Magnet
Copyright 1997, Totem Graphics Inc.

German-Style Marzen/Octoberfest

1998 A.H.A. Style Guidelines

O.G. F.G.

Alcohol %

Alc./Vol.

Bitterness

I.B.U.'s

Color

SRM

1.050-1.056

1.012-1.020

5.1-6.0

18-25

5-15

Octoberfest Recipe

(5 Gal. All-Grain)

Ingredients:

5 lb. Pilsner Malt

4 oz.. Light German Crystal Malt

12 oz. Dark German Crystal Malt

4 oz. Dextrin or Carapils Malt

5 oz. Crystal 20 Malt

1.6 lb. Light Munich Malt

Bavarian Lager Yeast

Mash Schedule:

122F - 1/2 Hr., 140F - 1/4 Hr., 154F - 2 Hrs.

Hop Schedule:

1 Hr. - 1.1 oz. Spalt 3.8% Hops

30 min. - .6 oz. Hallertaur 4.6% Hops

5 min. - 1/2 oz. Hallertau Hops

Comments: Ferment at 48-50F for 3-4 weeks then rack and lager at 34F for 6 months.

If you do not age for 6 months it cannot be called an Octoberfest. A beer with medium body,

amber color, with malt sweetness and aroma. Hop bitterness is clean and unobscured by

green hop flavors; finishing hop flavors and aroma are minimal, but present. Toasted

malt flavors should dominate over caramel malt character.

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