Time To Start Planning Your Oktoberfest HomeBrews
If you start thirsting for a smooth, crisp Oktoberfest at the first signs of Fall in early September, then you’ll want to plan your brew day soon. Brewing your Oktoberfest in mid-July will allow you to lager (cold-condition) the beer for 5-6 weeks, and tap it in early September. If you have extra cold aging room, it’s always fun to brew 2 different Oktoberfest beers and compare them side by side.
We have several great Oktoberfest recipes, based on popular clone beers:
Oktoberfest HomeBrew (5.9%, 22 IBUs)
All grain recipe based on Copper Legend from Jack’s Abby. Brewed with German Pilsner Malt, Munich & Vienna Malts, and German hops. Fermented with German lager yeast. Crisp and clean with flavors of toasted malts and spicy hops.
Big Malty Oktoberfest (7.6%, 26 IBUs)
All grain recipe based on Rahr & Sons Brewing’s Oktoberfest. Clean flavors of sweet and toasted malts with moderately low hop bitterness. Brewed with German Magnum hops.
Firestone Walker Oaktoberfest Clone (5%, 24 IBUs)
All grain recipe using Pilsner, Vienna, Munich, and specialty malts. Brewed with German Hallertau hops and fermented with a German lager yeast. Orange-amber colored with a creamy head and smooth toasted malt flavors.
Karbach Karbachtoberfest Clone (5.5%, 25 IBUs)
Brewed with all Vienna and Munich malts, with a touch of Melanoidin. Hopped with German Hallertauer and Tettnang. Fermented with German lager yeast. Crisp, toasty, and smooth.
Georgetown Tomtoberfest Clone (6.4%, 36 IBUs)
Brewed with German malts and hops, with higher bitterness level than the other recipes.
Fat Head’s Oktoberfest Clone (5.7%, 25 IBUs)
Brewed with all German Pilsner, Munich, and CaraMunich malts. Crisp, smooth, and balanced.