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HS Oktoberfest V

HS Oktoberfest V

Oktoberfest/Märzen • Partial Mash • 5 gal

HS Summer Wheat

Modified to include tweaks from the last few batches.

July 16, 2010 at 04:21pm

4.0/5.0 1 rating

Ingredients (Partial Mash5 gal)

  • 3.0 lbs Vienna Malt; Weyermann

    Vienna Malt; Weyermann

    German-grown two-row spring barley (2004 harvest) Product Characteristics: Imparts malty notes to finished beer. Intended for ales and lagers. Recommended Quantities: Up to 100% of total grain bill. Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Mai-Bock, Lager ; Ales: Dark, Stout.

  • 0.25 lbs Munich 10L Malt; Briess

    Munich 10L Malt; Briess

    Golden orange hue with a robust malty flavor.

  • 0.25 lbs Weyermann CaraMunich® I; Weyermann

    Weyermann CaraMunich® I; Weyermann

    Provides body. For Oktoberfest, bock, porter, stout, red, amber and brown ales.

  • 0.30 lbs Weyermann CaraRed®; Weyermann

    Weyermann CaraRed®; Weyermann

    Red Ale, Red Lager, Scottish Ale, Amber Wheat, Bock Beer, Brown Ale, Alt Beer

  • 0.08 lbs Pale Chocolate; Crisp

    Pale Chocolate; Crisp

    Roasted coffee flavor.

  • 6.0 lbs Munich Amber; Weyermann

    Munich Amber; Weyermann

    Weyermann Munich Amber Extract produces typical Munich Beers, Maerzen, Festival Beers and Bock Beers.

  • 1.0 lbs Corn Sugar

    Corn Sugar

    Use in priming beer or in extract recipes where flaked maize would be used in a mash.

  • 1.0 oz Hallertauer Mittelfrüher - 4.5 AA% pellets; boiled 60 min

    Hallertauer Mittelfrüher

    Fine, 'Noble'.

  • 0.50 oz Czech Saaz - 5.0 AA% pellets; boiled 15 min

    Czech Saaz

    Very mild. 'Noble'.

  • 0.50 oz Hallertau - 4.5 AA% pellets; boiled 1 min


    Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.

  • White Labs WLP820 Octoberfest/Märzen Lager

    White Labs WLP820 Octoberfest/Märzen Lager

    This yeast produces a very malty, bock like style. It does not finish as dry as WLP830. This yeast is much slower in the first generation than WLP830, so we encourage a larger starter to be used the first generation or schedule a longer lagering time.


Irish Moss at 10 min. Ferment at 50 degrees. Secondary for up to 6 months.

Style (BJCP)

Category: 3 - European Amber Lager

Subcategory: B - Oktoberfest/Märzen

Range for this Style
Original Gravity: 1.069 1.050 - 1.057
Terminal Gravity: 1.017 1.012 - 1.016
Color: 15.3 SRM 7 - 14
Alcohol: 6.8% ABV 4.8% - 5.7%
Bitterness: 25.9 IBU 20 - 28


Herr Schneider


2018-01-04 3:47pm

Slightly sweet. Very smooth and malty.

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