brewing oktoberfest biers developing a predictable approach by: harold j. gulbransen

Brewing Oktoberfest BiersDeveloping a Predictable Approach

by: Harold J. GulbransenBJCP Style Category 3B

Smooth, clean with a rich malt character

A soft, complex and elegant malt profile

Never Cloyingly sweet

Harold J. Gulbransen

Outline of Presentation:

• Beer Style• History• Ingredients & Brewing Process

– Water, Malt, Mash techinques, Yeast choices

• Conclusions & a reasonable approach to Homebrewing Oktoberfest Biers


Profiles of an Oktoberfest Bier [BJCP guidelines]

Aroma – Rich German malt aroma [Vienna & Munich]. Toasty, no fruity esters or diacetyl. no hop aroma. Caramel aroma is inappropriate.

Appearance – dark gold to orange-red color. Bright clarity and solid off white foam stand.

Flavor – initial malt sweetness, but a mod dry finish. Complex maltiness often including toastiness. Mod hop bitterness & low noble hop flavor. Balanced toward the malt w/o a sweet finish. Caramel or roasted flavors are inappropriate. Clean lager character w/o diacetyl or fruity esters

Mouth feel – med body, creamy texture, medium carbonation. Smooth


OG: 1.050 – 1.057FG : 1.012 – 1.016IBU: 20 – 28

SRM: 7.0 – 14.0ABV: 4.8% - 5.7%

Recipe5.0 gallonsOG: 1.058 FG: 1.016 28 IBU [calc] 75 min boil

Brewed on July 20, 2014

38.1% Pilsner Malt 4.0 lbs

33.3% Munich Malt [20 L] 3.5 lbs

23.8% Vienna Malt 2.5 lbs

4.8% CaraMunich Malt 0.5 lbs[Brewhouse efficiency of 76%]

100% carbon filtered SD water 1.5 qts water/ 1 lb grain

Hops: 18 gm U.S. magnum 11.0% aa 60 min

20 gm Mt. Hood 5.0% aa 10 min

Mash: Simplified Single Decoction

Yeast: White Labs WLP 810 SF Lager – 1600 cc starter

Fermentation temps: primary 60oF [10 days]; 3 day diacetyl rest at 68F; Lagered at 50oF for 3.5 weeks

Packaging: Kegged and force carbonated. Bottled w/ Beer gun



Brief History of Oktoberfest/Marzen

Prior to refrigeration, Brewing ceased during the summer months due to airborne contaminants. At the end of the brewing season in March, a stronger well hopped beer was brewed and stored in cooler caves. The beer was uconsumed through the summer & finished during the fall celebrations.

1841 – Gabriel Sedlmayr & Anton Dreher collaborated on a new style – Vienna Lager [based on a new malt]

1871 – Spaten Brewery re-formulated the beer with a darker malt [Munich Malt] = Munich Marzen

Refrigeration completely revolutionized Lager brewing during this time.

-10 0 10 20 30 40 50 60 70 80 90 10070

90

110

130

150

170

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210Single Decoction Mash

Strike Water

Grain

Main Mash

Decoction

Sparge

Time [minutes]

Te

mp

era

ture

[

°F ]


Simple Single Decoction Mash


Decoction Mashing

• Definition of decoction mashing• Decoction mashing breaks down high molecular weight

proteins for higher levels of AA’s – protein decomposition• Proper AA levels lead to optimal yeast reproduction &

fermentation• Boiling causes starch molecules to burst making them

more accessible to alpha amylase enzymes when returned to the main mash

• Boiling the mash reduces mash pH by precipitating calcium phosphate

• Results in a “cleaner wort” – less trub in kettle as it was left behind in the mush tun


-10 0 10 20 30 40 50 60 70 80 90 10070

90

110

130

150

170

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210Single Infusion Mash

Strike WaterGrainMain MashSparge

Time [minutes]

Te

mp

era

ture

[

°F ]



Wort Aeration with Oxygen & a SS Aeration Stone


Temperature control during fermentation


Fermentation in a chest freezer with a thermostat


Lager Yeast ChoicesWhite Labs:

830 – German Lager

838 – Southern German Lager

810 – San Francisco Lager

920 – Old Bavarian Lager

820 – Oktoberfest/Marzen Lager

833 – German Bock

862 – Cry Havoc

Wyeast Labs:2206 – Bavarian Lager

2633 – Oktoberfest Lager Blend

2308 – Munich Lager

2124 – Bohemian Lager


Noonan, Gregory. Brewing Lager Beer. Boulder, Brewer Publications, 1986


Thanks for your attention

Harold Gulbransen

brewing oktoberfest biers developing a predictable approach by: harold j. gulbransen

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