Whether you’re sticking to the Reinheitsgebot (German Purity Law of 1516) or want to make your own twist on the Oktoberfest Märzen style lager, BSG CraftBrewing can provide you with the ingredients you need to brew this long-time enjoyed beer. So, unless you’ve stuck to German tradition and have had your Oktoberfest already aging in a cave or cellar to be enjoyed at the end of summer, then you better get to brewing!
When brewing an Oktoberfest, we recommend that you stick with the finest malted barley from Germany. Between Weyermann® and Schill Malz, we offer many amazing options.
Suggested Weyermann® Malt:
Suggested Schill Malz:
Another key to great Oktoberfest is how you hop it. Stick to continental, noble hop varieties, because traditionally, you don’t want the hop profile to be overpowering. Not sticking to style? We still have you covered. BSG CraftBrewing carries an array of traditional and new HVG German grown hops.
*Hop availability is subject to change. Please contact your Customer Sales Representative for further information.
When thinking about yeast, if you have the space and time to brew a traditional lager, then our Fermentis SafLager W-34/70 will suit your Oktoberfest perfectly. Fermentis SafLager W-34/70 from the Weihenstephan institute in Germany, is the most popular lager strain worldwide. Now we understand that not everyone can brew a lager due to time and space constraints. So try using a clean-fermenting strain like US-05 ale yeast that really lets the malt and hop flavors come through.
Some extra tips if you’re looking to create that Traditional Oktoberfest Märzen Bier:
*Water - Use a somewhat alkaline water (Up to 300 ppm) with a slight carbonate content.
*Decoction Mash - Can help develop the rich malt profile expected of an Oktoberfest.
Original Gravity: 1.050 - 1.057
Final Gravity: 1.012 - 1.016
IBU: 20 - 28
SRM: 7 - 14
ABV: 4.8% - 5.7%
Traditionally, Oktoberfest Märzen Bier in Germany is brewed between September 29th through April 23rd. Then it is kept in caves or cellars for late summer consumption. In order for it to last so long, either the original gravity and alcohol were increased or the hopping was increased.
Rye IPA (RYEPA), Rye Porters, Rye Stouts, Rye Lagers are now commonplace on every craft-centric tap list and bottle-shop shelf.
Using Rye malt isn’t a new-fangled approach to adding depth, flavor and character to beer though; Roggenbiers are a long-standing German style of beer using up to 50% rye in the grist bill. The Finnish beverage, Sahti, also uses a healthy amount of rye, along with juniper bows/berries and oats to produce it’s unique characteristics.
However, the use of Rye malt in IPA’s, Stouts and other popular beer styles has helped Rye malt make it’s mark within the stable of ingredients aiding to push American craft beers forward. Rye malt is a lot like American aroma hops in it’s ability to define “new”, “unique”, and “craft”. From the occasional Rye Pale Ale, to now having dozens of RYEPA’s to choose from, the trend has become the norm, and norm is good.
With that in mind, CARARYE® from Weyermann® is a great option for adding that Rye bite and unmistakable character to one of your beers. Recommended usage is up to 15%, as this caramel malt is best suited as a supporting actor vs. a main player. Intense aromas of bread, coffee, dark chocolate and dried fruit also come through.
If you’re looking to add a Rye-influenced beer to our portfolio, specialty line-up, or taproom only offerings, we highly recommend giving CARARYE® a run. The superior quality of Weyermann® that has helped create so many award winning beers is the kind of quality you can come to expect from CARARYE®.
Call your Sales Manager today to request a sample.
To learn more about Weyermann® CARARYE® click here.