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Best Oktoberfest Kit on Market

Discussion in 'Extract Brewing' started by akervin, Aug 9, 2013.

 

  1. #1
    akervin

    Well-Known Member

    Posted Aug 9, 2013
    I'm looking to get back into brewing and would like to know what everyone here thinks the best Oktoberfest beer kit is out there or if anyone has a great Oktoberfest original/clone recipe they would like to share.

    Thanks ahead of time. Oh I did search but didn't find anything on this. :mug:
     
  2. #2
    Honda88

    Well-Known Member

    Posted Aug 9, 2013
    I have an Oktoberfest True brew kit going right now, it smells great I will let you know how it turns out.
     
  3. #3
    baltaperales

    Active Member

    Posted Aug 14, 2013
    Here is a recipe I have in the primary.

    Liquid Malt Recipe
    4.5 lb Light Liquid Malt Extract 1.25 lb. Amber Liquid Malt Extract 3 lb Munich Liquid Malt Extract
    1 lb Vienna
    1 lb Cara Munich
    1 oz. Hallertau (Bittering)
    1 oz. Tettnanger (Bittering)
    0.5 oz. Hallertau (Flavor)
    0.5 oz. Hallertau (Aroma)
    Wyeast #1338 European Ale or White Labs #011
    Or SAFALE S-33

    All Grain Recipe OG 1.032
    Omit Liquid Extract and replace with: 7.5 lb 2-Row
    4 lbs Munich
    1⁄4 lb Black Patent

    Dry Malt Recipe
    Omit Liquid Extract and replace with: 3.8 lb Light dry malt extract
    1 lb Amber dry malt extract
    3 lbs Munich Grain

    Directions for Partial Mash Recipes: These directions are provided for experienced brewers.

    1. Fill your brewpot with 1 gallon of water, and heat to 170°F.
    2. Steep grain (in nylon or cheesecloth bag) for 30 minutes.
    3. Remove grains and add Liquid or Dry Malt Extract. Stir until dissolved.
    4. Bring to a slow boil.
    5. Once boil has started add any Bittering hops.
    6. After 45 minutes of boiling, add any Flavoring hops.
    7. After 55 minutes, add any Aroma hops.
    8. After 60 minutes, remove your brewpot from the stove and cool the wört.
    9. Sanitize your fermenting bucket, and any other that equipment that will contact the wört from this point on.
    10. Once the wört has been cooled to room temperature (80-75°) pitch the yeast.
    11. Once fermentation is complete (5-10 days) and the desired beer clarity has been achieved through racking,
    add the priming sugar and bottle.
     
  4. #4
    lee501

    Member

    Posted Aug 14, 2013
    The one from Austin homebrew is pretty awesome
     
  5. #5
    EineProsit

    Well-Known Member

    Posted Aug 14, 2013
  6. #6
    TangoHotel

    Well-Known Member

    Posted Aug 14, 2013
    Northern Brewers Oktoberfest is pretty tasty with the 2308 I used in it.
     
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