Oktoberfest
The Marzen and Festival beer were part of the basis of the Vienna style. Whereas the Vienna was intended to the everyday premium drinking beer, the Oktoberfest was made for Festivals. The original festival was a royal wedding sometime around 1500, and they have been celebrating ever since. (Great ideas are timeless.) This rich amber style incorporates quite a bit of variation, from being soft and malty, malty and dry, to malty and balanced, and malty/bitter. Be that as it may, the hallmark of the Oktoberfest/Marzen style is the maltiness and a drier finish to make it less filling. If you plan to Polka for 12 hours straight, then this is your beer.

OG: 1.055 - 1.065
FG: 1.010 - 1.016
25 - 30 IBUs

Commercial Example: Spaten Oktoberfest, Paulener Oktoberfest, Full Sail Oktoberfest

Denkenfreudenburgerbrau - Oktoberfest

Malts				Gravity Contribution
7 lbs. of Pale LME		84
6 oz of Caramunich Malt		2
6 oz of Crystal 80 Malt		3
6 oz of Crystal 120 Malt	3
1/2 lb. of Munich Malt		2
or 1/2 lbs. of Toasted Base Malt, soaked for an hour and then toasted for 45 minutes at 3500F.	



BG for 3 Gallons		1.094
OG for 5 Gallons 		1.056




Hops					IBU Contribution

2 oz Liberty (4%) at 45 minutes		17
1 oz Liberty (4%) at 30 minutes		7
1 oz Liberty (4%) at 15 minutes		4

Total IBUs				28



Yeast(s) 				Fermentation Schedule

Bavarian Lager				Primary at 450F for 2 weeks
					Secondary (lager)for 6 weeks (350F).
	







All-Grain	

7 lbs. of 2 Row Lager Malt
6 oz of Caramunich Malt
6 oz of Crystal 80 Malt
6 oz of Crystal 120 Malt
1/2 lb. of Munich Malt
Mash Schedule - Multi-Rest Mash

Rest			Temperature	Time

Liquification		1040F		20
Beta Conversion		1400F		30
Alpha Conversion	1580F		30