An image of the How Brew Beer.com logo.

Home  |  Beer Brewing Kit  |  Brewing Supplies  |  Kegerator  |  Beer Styles  |  Beer Recipes  |  Craft Beer  |  Hops  |  Beer Glasses  |  All-Grain Brewing

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 Kolsch
  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 flowing there!

Generally 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 breweries.

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 fest.

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 Oktoberfestbier.

Photo: Fuzzybrew.com

Hops Used

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!

Technical Stuff

 

Headed to Munich for Oktoberfest?  Take this map with you!

Eathing and Drinking

Brezn(n)
Bavarian pretzel. Strand of dough artistically wound to form a lye bread. On the Wiesn, the enormous, over-sized pretzel is preferred.

Obazda
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.)

Semmegnedl
A bread dumpling made with salt, eggs and parsley

Lewakaas
Leberkäse (meat loaf)

Brotzeit
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).

Oa Bia
A litre of beer

Semmel
Bread roll

Schmanggal
Any speciality

Flirting

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.

obandeln
Flirting

Fesch bist’
You’re pretty

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?

Dirndl
A girl or a type of traditional dress

Busserl
Kiss

blinsln
To wink

Bua
Guy

Gaudi
Fun

I mog di
I love you


Other Words and Phrases

Wos host g'sogt?
What did you say?

Obacht!
Watch it!

Waiwalaid
Women

Mingga
Munich

Ja mei ...
Oh well ...

Bsuffa
Drunk

Drehwuarm
Dizziness

Pfiad Eana
Bye, see you later

olle zwoa
Both

Schädlwä
Headache

Oba, zoin
Waiter, we’d like to pay, please.

Biagriagl
Beer mug

I bin ogschdocha
I’m drunk

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 already taken.

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... more

Choosing the Right Beer Glass

Home Brew Websites

Find a Beer Brewery

Home Brew How To: Brewing Beer

Discover the wonderful world of home brew.  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 brew equipment.  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 home brew 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!

Our Favorite Brew Supply Store
If you live in Western North Carolina, we highly recommend you visit the guys over at Asheville Brewers Supply!

 

 
Our Favorite Commercial Beers
Chimay Trappistes
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 finest brews.

RJ Rockers
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!

BrandBrand Bier - The Brand Beer from The Netherlands.
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 Rick Morris:

Ingredients for this Oktoberfestbier-Octoberfest Home Brew

Ingredients we used for our German Oktoberfest (Octoberfest) Home Brew Beer!

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 6.5%
4. Tettnang Bittering Hops – 1 Ounce, Alpha Acid of 6.1%
5. White Labs German Oktoberfest Lager Yeast - 1 Vial
6. 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 Let the 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 mid boil.

  

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 grain juices.

  

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.

Irish moss is added about 15 minutes before the end of the home brew boil.

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. 

Here is a photo of us adding the aroma hops to the home brew.  These are added at the end of the boil.  

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 degrees F.

Siphoning the chillded, filtered water to the brew pot, directly into the wort.

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.

In this picture we are returning (via siphon) the chilled wort to the home brewing fermenter/carboy.

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 secondary carboy.

May 23, 2013:  Time to bottle this one.  Going with brown, 12-ounce bottles.  Hopefully can get it in the bottles this weekend.

         
 

Home  |  About  |  Contact

Copyright 2012 - 2014 - All Rights Reserved.  Two Monks Brewing - Canton, North Carolina