Every once in a while we get a request for an Octoberfest style recipe. Below is a recent recommendation from Coopers Brewery on a possible clone using the European Lager beer kit. We have not tried this.
From BJCP style guidelines:
3B. Oktoberfest
Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate.
Appearance: Dark gold to deep orange-red color. Bright clarity, with solid, off-white, foam stand.
Flavor: Initial malty sweetness, but finish is moderately dry. Distinctive and complex maltiness often includes a toasted aspect. Hop bitterness is moderate, and noble hop flavor is low to none. Balance is toward malt, though the finish is not sweet. Noticeable caramel or roasted flavors are inappropriate. Clean lager character with no diacetyl or fruity esters.
Mouthfeel: Medium body, with a creamy texture and medium carbonation. Smooth. Fully fermented, without a cloying finish.
Overall Impression: Smooth, clean, and rather rich, with a depth of malt character. This is one of the classic malty styles, with a maltiness that is often described as soft, complex, and elegant but never cloying.
Comments: Domestic German versions tend to be golden, like a strong Pils-dominated Helles. Export German versions are typically orange-amber in color, and have a distinctive toasty malt character. German beer tax law limits the OG of the style at 14?P since it is a vollbier, although American versions can be stronger. Fest type beers are special occasion beers that are usually stronger than their everyday counterparts.
History: Origin is credited to Gabriel Sedlmayr, based on an adaptation of the Vienna style developed by Anton Dreher around 1840, shortly after lager yeast was first isolated. Typically brewed in the spring, signaling the end of the traditional brewing season and stored in cold caves or cellars during the warm summer months. Served in autumn amidst traditional celebrations.
Perhaps the European Lager Beer kit could be the base for this brew, even though it contains some aromatic hop??
1.7kg European Lager beer kit
500g Light Dry Malt
200g (7 oz.) Crystal or Cararoma malt or Munich Malt
15g of European Lager yeast + the kit yeast
Made to 20 litres
Start ferment at 24C for 12hrs then draw down to 15C
Heat the 2 liters of water to between 150 and 170 degrees F, and then add the grains. The grains should be crushed to expose the sugars within the grain. It is usually best to put the grains in a grain bag to make them easy to remove, however you can remove the grains by running the hot mixture through a strainer if necessary.
The grain bag will float at the top of the mixture. Leave it in and attempt to hold a constant temperature for 20-30 minutes. If you leave it in too long or steep at temperatures above 170F you will extract excessive tannins which will result in a dry astringent flavor in the finished beer.
Add the Dry Malt extract to the fermenter. Add the 2 liters of liquid to the fermenter. Shake the fermenter to dissolve the dry malt extract. Add the European Lager beer kit to the fermenter. Stir to dissolve. Top up with cold water to the 20 liter mark.
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