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Senior Member
Oct 20, 2012
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Oktoberfest/Märzen (3 B)

Type: All Grain
Batch Size: 6.00 gal
Boil Size: 7.78 gal
Boil Time: 60 min
End of Boil Vol: 7.28 gal
Final Bottling Vol: 5.50 gal
Fermentation: Lager, Two Stage
Equipment: Pot and Cooler 8 Gal/30 L - All Grain
Efficiency: 72.00 %
Est Mash Efficiency: 84.0 %
Taste Rating: 30.0

Taste Notes: The absolute best Oktoberfest that I've tasted, this has everything that I've looked for in an Oktoberfest:
An amber beer with great smell and flavor. Plenty of the malty flavor expected from a Marzen type beer, with a slightly sweet accent.
Full-bodied, a real nice balance between malt and hops, with a crisp, clean finish.

Amt Name Type # %/IBU
1.20 tbsp PH 5.2 Stabilizer (Mash 60.0 mins) -
12 lbs Vienna Malt (3.5 SRM)
1 lbs Caramel/Crystal Malt - 40L
1 lbs Munich 10L (Briess)
1 lbs Rye Malt (4.7 SRM)
1.59 oz Hallertauer [4.80 %] - Boil 60.0 min Hop 6 19.4 IBUs
0.99 oz Hallertauer [4.80 %] - Boil 20.0 min Hop 7 7.3 IBUs
2.0 pkg German Bock Lager (White Labs #WLP833) [35.49 ml] Yeast 8 -
Gravity, Alcohol Content and Color
Est Original Gravity: 1.063 SG
Est Final Gravity: 1.019 SG
Estimated Alcohol by Vol: 5.8 %
26.7 IBUs
Est Color: 9.0 SRM
Measured Original Gravity: 1.046 SG
Measured Final Gravity: 1.010 SG
Actual Alcohol by Vol: 4.7 %
Calories: 151.6 kcal/12oz
Mash Profile
Mash Name: Single Infusion, Full Body, Batch Sparge
Sparge Water: 5.14 gal
Sparge Temperature: 168.0 F
Adjust Temp for Equipment: FALSE
Total Grain Weight: 15 lbs
Grain Temperature: 72.0 F
Tun Temperature: 72.0 F
Mash PH: 5.20
Mash Steps
Name Description Step Temperature Step Time
Mash In Add 18.75 qt of water at 168.2 F 156.0 F 45 min

Sparge: Batch Sparge with 2 steps (1.13gal, 4.02gal) of 168.0 F water
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).
Carbonation and Storage
Carbonation Type: Bottle
Pressure/Weight: 4.32 oz
Keg/Bottling Temperature: 70.0 F
Fermentation: Lager, Two Stage
Volumes of CO2: 2.3
Carbonation Used: Bottle with 4.32 oz Corn Sugar
Age for: 30.00 days
Storage Temperature: 60.0 F

Fermentation -
I fermented at 50° for 9 days using White Labs German Bock Yeast WLP833, (do not deviate from this!) on day 9 the gravity level was 1.030.
Diacetyl Rest -
I removed from cooler and brought it up to approx. 62° for 3 days.
Lager -
I returned the carboy back to the cooler which was now at 30°, the beer slowly cooled to 27° - 30° over two days and lagered for approx 8 weeks.
Finishing -
I add 1 packet of unflavored Gelatin hydrated in 1 cup water that I heated between 150° - 160° (DO NOT GO OVER 160°), stirred well and put the over flow tube back in and close the cooler. It remains there for 2-3 days. At this point, I rack over to my bottling bucket, add the priming sugar, bottle and cap.

**Brewers Note:
Due to concerns of the yeast not being viable enough to carbonate after 8 weeks of at lager temps, I added 1 gram of Lalvin EC-1118 yeast, hydrated and added to the bottling bucket at the same time that I add the priming sugar, this yeast will not impart any flavors or characteristics to the beer, it simply ensures a successful carbonation, furthermore, there is no risk of bottle bombs using 1 gram per 5-6 gallons.

View attachment Oktoberfest.pdf
Last edited:


Junior Member
Jan 15, 2014
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Brewed this yesterday, did u make a starter for the two vials of yeast?

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