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Oktoberfest Ale

This is an easy to brew ale version of the classic fall favorite Oktoberfest/Maerzen style brew.

Brewer: Aaron Purcell Email: -
Beer: Oktoberfest Ale Style: American Amber Ale
Type: All grain Size: 5 gallons
Color:
5 HCU (~4 SRM)
Bitterness: 29 IBU
OG: 1.053 FG: 1.010
Alcohol: 5.5% v/v (4.3% w/w)
Water: Bottled spring water
Grain: 6 lb. German Pilsner
1 lb. 12 oz. German Munich
12 oz. Dextrine malt (Cara-Pils)
Mash: 83% efficiency
Single infusion mash with 8.5 quarts of strikewater at 169°. Stabalized mash to approximately 152° and let rest for 60 minutes. Sparged with 4.25 gallons at 170°.
Boil: 60 minutes SG 1.044 6 gallons
Hops: 1 oz. Mt. Hood (4.5% AA, 60 min.)
.5 oz. Mt. Hood (4.5% AA, 30 min.)
.5 oz. Mt. Hood (4.5% AA, 15 min.)
Yeast: WLP862 Cry Havoc
Log: Fermented 10 days in primary at 72° followed by 14 day secondary fermentation at the same temperature. Kegged following secondary.
Carbonation: Chilled to approximately 45° and pressurized to 11.5 PSI for approximately 2.3 volumes.
Tasting: Fermented too warm due to lack of temperature control. Color is definately darker than 4SRM and looks very much like a good Maerzen. Flavor and body are medium on the palate and malty. Very clean finish. 29IBU does not show through much - very light hop flavor and aroma. Too much ester and fruit flavor for the style. Pretty sure this is a result of high fermentation temperature, but yeast could be an issue as well. Overall a very tasty and easy drinking brew.

Recipe posted 10/19/08.