Octoberfest

Classification: vienna, maerzen, octoberfest, amber lager, lager, all-grain

Source: Nick Franke (nafrank@ibm.net), r.c.b., September 23, 1995

It wouldn't take much to make a better beer than Samuel Adam's Oktoberfest. That stuff is awful and a real disappointment from the Boston Beer Company, whose products are usually very good. I also just bought a six-pack of their WinterFest and am wondering whether I'll be able to finish it. It has a real strong hop bite and is fairly awful. I've got a recipe for a Marzen that turned out pretty good.

Ingredients:

9.5 # German Vienna malt
1 # German Munich malt
.75# Belgian Aromatic malt
.75# German Caramel malt (10L)
.75# German Wheat malt
.75# Cara-Pils
.5# Flaked Oats
1 oz. Hallertau Herrsbrucker (3.8% A)--45 mins.
.6 oz. Northern Brewer (8.8% A)--15 mins.
Wyeast Bavarian Lager (#2206)

Procedure:

Double decoction mash
45 min. boil
Primary Fermentation: 7 days at 48 F
Secondary Fermentation: 14 days at 48 F
Lagering: 63 days at 34 F
OG--1.055 FG--1.016
Carbonated at 2.6 vols.

Specifics:

OG: 1.055
FG: 1.016