Published October 19, 2012 by jenmatteson

It’s a little late to be posting this, as Oktoberfest begins late in September and runs through the first weekend in October.  Plus, if you were to brew an Oktoberfest, you’d want to get started in August, so better luck next year!  Bookmark this post!

We started our Oktoberfest in the middle of August, and it’s just now at its prime.  This brew is smooth and packed full of malt.  We tried it next to Summit’s Oktoberfest, and three out of three of us liked our home-brew better (of course, it wasn’t a blind tasting, which we might have to try next time, but still!).  Unfortunately, this brew had quite a bit of sediment in it, which just means you probably don’t want to pour the beer into a glass to the last drop – we leave an inch or so in the bottle.

Also, this was supposed to be a lager, but we don’t have the correct equipment to brew a lager (yet); the temperature needs to be adjusted throughout the fermentation process.  We thought we were S.O.L., but the very nice man at Midwest Supplies said we just needed to sub out our lager yeast for an ale.  They are so helpful!


Source: Midwest Supplies
Servings: Makes 5 gallons


dry yeast
priming sugar

8 oz. carapils
8 oz. caramel 40L specialty grains

1.5 oz. Mt Hood
1 oz. Hallertau Pellet Hops

9.3 lb Munich liquid malt extract

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