Oktoberfest Lager


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Homebrew Oktoberfest Lager Recipe

Oktoberfest Lager is traditionally brewed in Germany around the end of spring and stored in caves during the summer months to condition.  This well aged lager is then drank during the traditional Oktoberfest celebrations in early fall.  It is often brewed smooth, clean and malty.  An Oktoberfest (Octoberfest) Lager is often medium in body and has a darker gold to orange-red color.  Flavor is often characterized has having an initial malty sweetness and an overall dry finish.   Listed below is a 5 gallon All-Grain homebrew Oktoberfest lager recipe.  Keep in mind you will need to ferment this lager at about 54 degrees for about two months.  This can be best achieved by using a chest/upright freezer power regulated by a temperature controller(article coming soon!).


6 lbs. German Pilsner Malt
2 lbs.  Munich Malt
2 lbs. Vienna Malt
1.25 lbs Cara-Pils/Dextrine
.5 lbs. Caramel/Crystal 120°L

Hops/Spices/Sugars and Schedule

1.25 oz. Hallertauer (Pellets, 4.80 %AA) boiled 60 min.
.5 oz. Hallertauer (Pellets, 4.80 %AA) boiled 15 min.
.5 oz. Hallertauer (Pellets, 4.80 %AA) boiled 0 min.


Wyeast Labs Bavarian Lager Yeast(1 smack pack) or Wyeast Labs Octoberfest Lager Blend
Note – I used a two day starter here with a stir plate, to get the yeast ready for the month long feast.

Mash Schedule

Strike grains at 132 degrees.
Protein Rest at 122 degrees for 30 minutes.
Saccrification at 154 degrees for 30 minutes.
Mash Out at 168 degrees for 10 minutes.
Sparge with 170 degree water.

Boil Instructions

Bring to boil and add hops per schedule.
At end of 90 minute boil cool wort quickly, when it reaches 55-60 degrees pitch yeast.

Measurements (Oktoberfest Lager)

OG – 1.050 – 1.057
FG – 1.012 – 1.016
Color(SRM) – 7-14
IBUs – 20-28
ABV –  4.8-5.7%

Ferment Instructions

Primary ferment between 53 – 56 degrees for 4 weeks, then rack to secondary for 3-4 weeks.  Caution on the fermentation, it should be held in a temperature controlled environment.  As mentioned in the description, this can be best achieved by using a chest/upright freezer power regulated by a temperature controller.

Bottling Instructions

Prime with 3/4 cup corn sugar and bottle. Condition in bottle for at least 2-3 weeks.

Kegging Instructions

Fill keg, purge oxygen and set to force carbonate at 12 psi at 40 degrees for one week. Drop CO2 regulator to 4 psi before serving.


2 Responses to “Oktoberfest Lager”
  1. Chad Lazzell says:

    I was wondering if you can give me more details on the mash schedule.

    Is this right?
    2 Gallons of water at 132, add 1.25 lbs Cara-Pils/Dextrine and .5 lbs. Caramel/Crystal 120°L in grain bag
    reduce to 122 for 30 minutes
    Increase to 154 for 30 minutes
    Increase to 168 for 10 minutes
    Sparge with 1/2 gallon of 170 water and remove grain bag.

    Remove from heat and add 6 lbs. German Pilsner Malt, 2 lbs. Munich Malt, 2 lbs. Vienna Malt
    Reurn to heat and bring to boil.

    Add hops per scedule
    Add 2 1/2 gallons of water
    Cool, aerate and pitch yeast.

    Thank for your help and the recipe. I’m looking forward to doing this. I know I’m a little late but it’ll have to do. I will be kegging it by the way,


  2. Roko Peros says:

    Chad, check out the following link for more details on water quantities for this Oktoberfest recipe. Let me know if you have any additional questions.


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