Oktoberfest is a beer made to celebrate beer!
The rich German malt aroma has a noticable toast character. Traditional Noble hops play a subtle role in balancing the smooth, rich malt character. This is one of the classic malty styles, with a maltiness that is often described as soft and complex. Traditionally this beer is brewed in March and lagered for the entire summer. We have two variations of this recipe:
A Lager version which is fermented cold and cold conditioned for several weeks. This version is very clean and crisp, but requires patience.
An Ale version which can be fermented anywhere from 60°F-70°F. This is not traditional but it IS an excellent alternative if you are in a hurry for a great beer or do not have equipment to lager.
- Malt Extract
- Milled Specialty grains
- Grain Steeping bag
- Pre-Portioned hop additions
- Whirfloc Irish moss tablet
- Choice of Dry or Liquid yeast
- Complete Instructions