Home Brew Beer Recipes - Partial/Extract
Beer Brew 1 -
Hubert's Belgium Trippel
Beer Brew 2 - Straw Dog Kolsch
Beer Brew 3 - Blow My Windmill Pilsner
Beer Brew 4 - What to Wheat for Dinner
Beer Brew 5 - Let the Oktoberfestivities Begin
Beer Brew 6 - Belgian Battleground Ale
Beer Brew 7 - Pablo's
Beer Brew 8 - Belgian Golden Ale
Beer Brew 9 -
Ichabod's Cranium Pumpkin Beer
Beer Brew 10 -
Appalachian Pale Ale (OAPA)
Beer Brew 11 -
Appalachian Pale Ale 2 (OAPA)
Beer Brew 12 - It's Good to be
American Pale Ale
Beer Brew 13 -
Another Munich Beer Tent Brau
Beer Brew 14 - Up Under Australian Lager
Beer Brew 16 - Trouble With Belgian Dubbel
Beer Brew 17 - Hubert's
Belgium Tripel 2
About Oktoberfest Home Brew Beer
Just in case you didn't know, Octoberfest (Oktoberfest)
is a German celebration/fair held each year to mark the
anniversary of the marriage of (future King) Crown Prince of
Bavaria Ludwig I and Princess
Therese of Bavaria on October 12,1810. The people of
Munich, where the event took place, were invited to a huge
celebration that day, and have continued to do so each year
since. Called "October" fest, since the event took
place during late September into the first weekend in
October. It actually occurs mostly in
September so as to take advantage of better weather.
The huge party (I've been to several and they are fun, fun,
fun!) lasts for 16 or 17 days, depending if the 3rd of
October falls on a Monday (German Unity Day). Millions
turn out for the event each year from around the world.
If you get a chance to go, make sure you visit the Hofbrau
Haus in Munich. For some reason, the beer never stops
speaking, an Oktoberfest style of beer is a strong pale
lager originating in Bavaria, Germany. You are looking
for a beer that presents the malt flavors and a somewhat dry
finish. It is about
5.8% alcohol by volume. Traditionally, this beer was
brewed in March and allowed to ferment slowly
through the summer months. Remember, mechanical
refrigeration hadn't been invented yet. So dark, cool locations
were required to keep the beer from
going sour. Of course, Bavaria, with its high
elevations, made keeping fermenting beers cool simpler for
Oktoberfest is a registered trademark of the Club of
Munich Brewers, and as such, only certain breweries are
permitted by German law to brew original Octoberfest beer,
including Augustiner-Bräu, Spaten, Hofbräu-München,
Löwenbräu, Paulaner and Hacker-Pschorr. And, during
the Oktoberfest in Munich, only these beers (which are
brewed within the city) are allowed to be sold during the
Known as "Marzen" bier (Märzenbier, Oktoberfestbier,
Festbier, and Wiener Märzen), it comes from the Bavarian
brewing law of 1539 (Germans have always been the pioneers
of quality in brewing laws!) That law states the this
beer can be brewed only between the dates of September 29
and April 23. Meaning... now beer was NOT to be brewed
during the five months of spring - summer. As such, by
summer the last batches from the coolest of cellars, caves,
or under blocks of ice were all but consumed. What was
left over was the higher abv or strongly-hopped beer that
could last through summer... what is now called
Bittering - Tettnang Bittering Hops – 1 Ounce, Alpha Acid of 6.1%.
Added 10 minutes into the boil.
Flavoring/Aroma - German Tradition Aroma Pellet Hops – 1 Ounce, Alpha Acid of
6.5%. Added at end of boil.
Food for this Home Brew
Enjoy Oktoberfestbier with any German cuisine, but
especially bratwurst and brotchen!
Headed to Munich for Oktoberfest?
Take this map with you!
Eathing and Drinking
Bavarian pretzel. Strand of dough artistically wound to form
a lye bread. On the Wiesn, the enormous, over-sized pretzel
A Bavarian cheese delicacy with Camembert, onions, paprika,
caraway seeds, butter and sometimes even beer; available in
various beer tents at the Oktoberfest.
A hoibads Hendl bitte.
I’d like half a chicken please.
Oans, Zwoa, Gsuffa.
One, two, down the hatch. (The toast used on the Wiesn.)
A bread dumpling made with salt, eggs and parsley
Leberkäse (meat loaf)
Similar to a ploughmans; basically a snack consisting of
bread, cold cuts of meat and cheese eaten throughout the
day. Important components of a Brotzeit are Brezn, Obazda,
Radi and Leberkäse (meat loaf).
A litre of beer
Pretty girls and
tight lederhosen as far as the eye can see, all these visual
attractions soon bring on a case of flirting fever. A happy
person is therefore
one who knows how to gather kisses and telephone numbers
instead of Watschn (a clip around the ear). Obandln or
flirting is a natural part of the Wiesn.
Scheene Aug’n host
You have beautiful eyes
A fesches Madl
A beautiful girl
Host du vui Hoiz vor da Hüttn
You’ve got a nice pair
Is da no frei
Is this seat free?
A girl or a type of traditional dress
I mog di
I love you
Other Words and Phrases
Wos host g'sogt?
What did you say?
Ja mei ...
Oh well ...
Bye, see you later
Waiter, we’d like to pay, please.
I bin ogschdocha
So a schmarrn
That’s not true
The Secret Dress Code
The dirndl bow code
A bow tied on the left hand side:
She’s still available. In this case flirting is still
allowed or even desired!
A bow tied on the right hand side:
Hands off! Or think twice about it. Unfortunately, she’s
A bow tied at the back:
She is either a Wiesn waitress, or a widow.
A bow tied in the middle:
She’s still a virgin.
Styles of Beer
Many have said the taste of beer must be "acquired".
That may be true. Although factors such as the brewing
process and various spices, fruits, etc. play a role, the
taste of beer chiefly comes from the malt and water
used, esters (or lack of) from the yeast, and the hops.
And, it's the hops that people are inherently tasting when
we say beer is an acquired taste...
Home Brew How To: Brewing Beer
Discover the wonderful world of
If you've ever wanted to
brew at home, but
didn't know how to get started, this website serves to
provide information on
how to make home brew beer and the
home brew process.
Get recipes for home brew
beer, and step-by-step instructions on
how to home brew beer.
No detail has been left out.
Every new home brewer is going to need a basic set of
Read about all the home
brew supplies available and typically used within
the hobby. Get information about
home brew kits - one of
the first purchases you'll make. Find your local
stores and shops.
You'll find that most beginners use bottles for their
home brewed beer. But, as you advance your
knowledge and experience in
brewing beer at home,
you'll likely want to move away from bottling to kegging
your beer. Learn about the various home brew
kegs and kegging systems.
Get answers about the home brew system, the best
home brew kits, all
the different pieces of
home brew gear, and even where to obtain beer
labels for your bottles!
Favorite Brew Supply Store
If you live in Western
North Carolina, we highly recommend you visit the guys over
Asheville Brewers Supply!
Favorite Commercial Beers
Any of the Belgian Monk beers brewed within the
walls of the Trappist Monastery and controlled by
the International Trappist Association. World
renowned beers that are considered by us among the
Great beer, brewed in a fashion familiar to any of
us who have served with the Army/Air Force in
Germany during the Cold War. Love the new Pint
Glass they sent me recently. Ummmmmm!
While stationed in The Netherlands, this was the
more popular beer, after Heineken. In our
opinion, it is a far better brew than the big "H"
beer! Unfortunately, Brand beer is not
available in the United States.
Beer Brew 13 - Another Munich Beer Tent Brau
July 25, 2014 by
Ingredients for this Oktoberfestbier-Octoberfest Home Brew
1. Briess/Northwestern Pilsner Malt Extract – 6.6 Pounds
2. Crushed Grain, Octoberfest Blend (.2 German Pilsner Malt + .2
Crystal 10* Malt, .5 Munich 40, .1 Chocolate Malt) – 1 Pound
3. German Tradition Aroma Pellet Hops – 1 Ounce, Alpha Acid of
4. Tettnang Bittering Hops – 1 Ounce, Alpha Acid of 6.1%
5. White Labs German Oktoberfest Lager Yeast - 1 Vial
Corn Sugar - 1/2 cup
February 9, 2013 - So, this is our second
Oktoberfestbier. With the exception of using different
hops (German Tradition and a higher AA Tettnang), this is
pretty much the same recipe as our
Oktoberfestivities Begin homebrew. But, we wanted
to brew this now and get it in the bottles so we can work
out any issues for our next Oktoberfest homebrew - where we
plan to brew 20 gallons in April to be ready by September.
The primary concern is we want to actually lager this one.
Our first attempt saw us brew what turned out to be a steam
beer. We fermented and conditioned our beer at room
temperature. This time around, we are going to ferment and
condition in our basement, on the North side, where the
temps remain steady around 50 - 55 degrees F.
After the usual thorough cleaning and sanitizing (with
One Step Sanitizer), we brought 3 gallons of filtered water
to 155 degrees F. In went the grain bag for steeping.
We monitored the temperature to ensure it did not increase
or decrease, while steeping the grains.
Important: We have since learned to not add
the grain bag until the temperature of the water has risen
to, and is holding steady at 150 - 155 degrees F. Why?
Well, if you forget about monitoring your water for a few
minutes, you can always adjust for temperatures higher than
155 degrees F. (by cooling, obviously). If the grain
bag was placed in the water as the temperature was rising,
and you step away for a minute, the grains may accidently
steep at a higher temperature and produce off-flavors.
ALERT: Ok, so while checking our temps, we busted the
bottom out of our glass thermometer! Just 5 minutes
after adding the grain bag. We apparently dropped it
and it made contact with the bottom of the brew kettle and
cracked. There were pellets of lead in the brew.
Sucks. Had to toss out the "tea" - as it were. Gotta make a trip to the homebrew supplies store. See
if there is a more professional option for a thermometer.
We were fortunate that is happened at the point in the
brewing process, instead of near the end, after malt and
hops have been added.
February 16, 2013 - So we are back at it.
Purchased a new thermometer. Unfortunately, the
brewer's supply store didn't have a higher grade thermometer
and we had to go with the glass type again. Going to
be far more careful with this one!
We once again moved the White Labs yeast vial and pellet
hops from the fridge to the kitchen counter.
We also filled our fermenter/carboy with about 2 1/2
gallons of water, covered, and placed outside to chill,
where its 35 degree F.
So, after bringing a new brew pot of clean, filtered
water to 155 degrees F., in went the Oktoberfest grain bag
for steeping. With its 10% of Chocolate malt, watching
the Oktoberfest grain blend turn the color of the
water to a deep golden brown is quite the spectacle!
After 55 minutes of steeping, we removed the grain bag
and placed it on a sanitized strainer/bowl setup, to collect
the juices. Those will go back into the brew pot at
The temperature was increased, bringing the brew to a
near boil. At that point, we turned off the heat and
added the malt extract.
Stirring constantly, we increased the brew to a boil,
where it rolled vigorously. Total boil time on this
homebrew is 55 minutes.
Ten minutes into the boil we added the German Tradition
bittering hop pellets, stirring our mixture regularly.
After 25 minutes into the boil, we added the remaining
40 minutes into the boil, we added on teaspoon of Irish
moss. This helps coagulate the contents, dropping the
heavy elements to the bottom of the brew pot, thus greatly
reducing trub in the fermenter.
After 55 minutes at boil, we removed the brew from the
heat, added the Tettnang aroma hops and covered the brew
kettle with a lid.
We were considering dry-hopping this one, as that seems
to be the latest home brewing element. But after
reading some forums, we realized this is probably not the
beer for dry-hopping. That is, if we want to stick to
the true Oktoberfest beer style. A dry-hopped beer
here will like make for a less malt-character - something
true to Oktoberfest beers.
After 5 minutes, we siphoned the chilled water directly
from the carboy into the brew pot, cooling it to about 100
Then, we siphoned that back down into our carboy (which
was still quite cold itself), where the temperature fell to
about 90 degrees F. A couple hours rest outside
brought the temperature down to about 70 F.
While at 70 F., we pitched the yeast and shook vigorously
for about 5 minutes. An air-lock was added and the
brew was moved to a cool area of the house.
Feb 18, 2013: We are two days into this and
finally got some active fermentation, about 1 plop every 10
seconds. It actually began fermenting yesterday around
36 hours after pitching yeast, but only about 1 plop every
minute or two. A nice kraeusen layer has formed.
The temperature has dropped to about 68 degrees F.
There is a distinct sulfur smell coming from the
fermentation. Time to take this lager to the basement.
February 19, 2013: Temperature is at 70 degrees
and fermentation is fully active. About 1 bubble of
the air-lock every 3 seconds. Moved to a cool location
in basement, where temperature is around 48 degrees F.
Feb 20, 2013: After one day in 48 degree F
basement, temperature has fallen to about 52.
Fermenting has slowed to about 1 plop every minute.
April 7, 2013: So, after almost two months lagering
at 48 - 50 degrees, we moved the brew to a 5-gallon
May 23, 2013: Time to bottle this one.
Going with brown, 12-ounce bottles. Hopefully can get
it in the bottles this weekend.