| STYLE | OG | FG | ABV% | IBU | SRM |
|---|---|---|---|---|---|
| A. Oktoberfest/Maerzen | 1.050-64 | 1.012-16 | 4.8-6.5 | 20-30 | 7-14 |
| B. Vienna Lager | 1.046-52 | 1.010-14 | 4.6-5.5 | 18-30 | 8-12 |
Aroma: German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. No fruitiness, diacetyl, or hop aroma.
Appearance: Dark gold to reddish amber color. Bright clarity, with solid foam stand.
Flavor: Distinctive and complex maltiness may include a toasted aspect. Hop bitterness is moderate, and hop flavor is low to none. Balance is toward malt, though the finish is not sweet.
Mouthfeel: Medium body, with a creamy texture and medium carbonation.
Overall Impression: Smooth and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
History: Origin is credited to Gabriel Sedlmyer, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.
Ingredients: German Vienna malt (slightly lighter than Munich malt) should be the backbone (if not entirety) of the grain bill, with some Munich malt and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties, are most authentic. Somewhat alkaline water (up to 300 PPM), with significant carbonate content is welcome.
Vital Statistics:
OG: 1.050-1.064
IBUs: 20-30
FG: 1.012-1.016
SRM: 7-14
ABV: 4.8-6.5%
Commercial Examples: Spaten Ur-Maerzen, Ayinger Oktoberfest-Maerzen, Paulaner Oktoberfest, Wuerzburger Oktoberfest, Hacker-Pschorr Oktoberfest.
Aroma: Dark German (Vienna or Munich) malt aroma. A light toasted malt aroma may be present. Similar, though less intense than Oktoberfest.
Appearance: Reddish amber to light brown color. Bright clarity and solid foam stand.
Flavor: Soft, elegant malt complexity is in the forefront, with a firm enough hop presence to provide a balanced finish. Some toasted character
from the use of Vienna malt.
Mouthfeel: Light to medium body, with a gentle creaminess. Medium carbonation.
Overall Impression: Characterized by soft, elegant maltiness that dries out in the finish to avoid becoming overly sweet.
History/Comments: The original amber lager developed by Anton Dreher shortly after the isolation of lager yeast. Nearly extinct in its area of origin. The style owes much of its character to the method of malting (Vienna malt). Lighter overall than Oktoberfest, yet still decidedly balanced toward malt.
Ingredients: Vienna malt provides a lightly toasty and complex, melanoidin-rich malt profile. As with Oktoberfests, only the finest quality malt should be used, along with Continental hops (preferably noble varieties). Moderately hard, carbonate-rich water.
Vital Statistics:
OG: 1.046-1.052
IBUs: 18-30
FG: 1.010-1.014
SRM: 8-12
ABV: 4.6-5.5%
Commercial Examples: Negra Modelo, Portland Lager, 150 Jahre, Augsburger Red, Leinenkugel Red.
We've all seen the pictures — hundreds of happy Germans, tubas and pretzels galore, sitting under a big tent wearing leather shorts and hoisting huge steins of the luscious amber lager known as Oktoberfest. Typified by breweries such as Paulaner and Spaten in Munich, the world capital of beer, Oktoberfest originates from the time when brewing in the summer was illegal in Germany. Brewmasters concocted a beer that was a little on the strong side, and stored cold through the warm months, to be broken out in time for fall and harvest celebrations. Our kit will give you a malty, orange-colored lager that's great for any time of year.
3.3 lbs. Gold Malt Syrup
3.3 lbs. Amber Malt Syrup
1 lb. Amber DME
1 lb. DWC CaraVienne
2 oz. Hallertau (60 min)
Wyeast Bavarian Lager #2206
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. Our ingredients for this recipe include:
9.3 pounds of Amber malt extract
1 pound of specialty grains
3 ounces of hops
yeast
priming sugar
muslin bag
Patience is a virtue. Brewfutious says about Oktoberfests’. If you can wait 3-4 months, this classic recipe could end up your all time favorite. Our ingredients for this recipe include:
3.3 lbs. of Amber Malt Extract
1.4 lbs Pale malt extract
4 lbs. German Pilsner malt
19 oz. of Specialty grains
Hallertau Bittering hops
Tettnanger Aroma hops
Muslin bag
priming sugar
yeast
Gold Medal - Minnesota Renaissance Festival 1997
Amber extract (Windriver) 9.3 lb.
Crystal malt (50L) 0.5 lb.
Carapils malt 0.5 lb.
Chocolate malt 2 oz.
Mount Hood 2 oz. 45 min.
Hallertau 0.5 oz. 10 min.
Hallertau 0.5 oz. 5 min.
Yeast: Wyeast 2206 Bavarian lager
Mash Schedule:
Steeped grains at 155-170 degrees for 40 min.
Brewing Time: Apparent for at least for 60 min.
Fermentation:
Primary 13 days 60 degrees in plastic
Secondary 56 days 60 degrees in glass
Carbonation: Primed with corn sugar
Silver Medal - Minnesota Renaissance Festival 1997
M&F pale extract 8 lb.
Dorst pilsner malt 5 lb.
Dorst Munich malt 4 lb.
Crystal malt 1.125 lb.
Carapils malt 1 lb.
Toasted pale malt 1 lb.
Wheat malt 4 oz.
Perle 1 oz. 90 min.
Tetnanger 0.5 oz. 90 min.
Tetnanger 1 oz. 45 min.
Water Treatment: 1.5 tsp. lactic acid
Brewing Time: Apparently at least for 90 minutes
Fermentation:
Primary 26 days 48 degrees in glass
Rest 2 days 72 degrees in glass
Secondary 55 days 38 degrees in kegs
Bronze Medal - Minnesota Renaissance Festival 1997
Two row 3 lb.
Belgian pils 4.5 lb.
Special B 4 oz.
Belgian Munich 2 oz.
Wheat malt 4 oz.
Crystal (10L) 1 oz.
Toasted malt 8 oz.
Special roast 6 oz.
Mash Schedule: All grains are mashed as follows
20 mins at 95 degrees
30 mins at 122 degrees
45 mins at 150 degrees
45 mins at 154 degrees
10 mins at 170 degrees
Mount Hood 0.25 oz. 90 min.
Mount Hood 0.5 oz. 45 min.
Perle 0.75 oz. 30 min.
Hersbrucker 0.5 oz. 15 min.
Herbrucker 0.5 oz. 1 min.
Yeast: Wyeast 2124
Brewing Time: Apparently for at least 90 minutes
Fermentation:
Primary 7 days 45-50 degrees in glass
Secondary 71 days 45-50 degrees in glass
This amber beer goes well with fall colors and the sound of polka under the big tent. This beer has an above average alcohol content to satisfy the partiers during the big fall celebrations. Octoberfests are generally brewed in the spring and cold lagered all summer long for a smooth rich flavor and color. This beer is a favorite of many year around . The kit includes:
9.3 lbs. Amber Malt extract
1/2 lb. Crystal 50°L
1/2 lb. Carapils
2 oz. Mt. Hood bittering hops
1 oz. Hallertau aroma hops
Wyeast 2206 Bavarian Lager yeast
priming sugar
6 lb vienna
4 lb munich
1/2 lb aromatic
2 oz Northern Brewer
1 oz Hallertau
Bohemian Lager yeast
1 cup corn sugar
The beer that made the city famous. Well, maybe not. It was already pretty famous. But this is still a fine, well-balanced amber lager.
4.5# Durst Pils
4# Vienna
1/2# DWC CaraVienne
1 oz Perle (60 min)
1 oz Hallertau (10 min)
Wyeast Munich Lager #2308
10 lb vienna
2 oz Northern Brewer
1 oz Hallertau
H-strain 2001 yeast
1 cup corn sugar