HomeBlogIt’s Time to Brew that Oktoberfest!

It’s Time to Brew that Oktoberfest!


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:


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.

Suggested 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.


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