Sam Adams – Oktoberfest Recipe
Recipe information
Make Sam Adams – Oktoberfest in just 3h . Oktoberfest Ale 5.3% ABV
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Ingredients
Malt Ingredients
Hops Ingredients
Yeast
Water
Preparation
1. Prepare the Malt
In a large brew kettle, heat 5 liters of filtered water to approximately 150°F (65°C). Add Munich malt, Pilsner malt, and caramel malt to the kettle, stirring well to ensure all grains are saturated.
2. Mash the Grains
Maintain the temperature at 150°F (65°C) and allow the grains to mash for 60 minutes. Stir occasionally to prevent clumping.
3. Sparging
After mashing, sparge the grains by rinsing them with hot water (around 170°F or 77°C) to extract the sugars. Collect the wort in a separate kettle.
Brewing
4. Boil the Wort
Bring the collected wort to a boil and add Hallertau hops. Boil for 60 minutes, stirring occasionally.
5. Add Saaz Hops
With 15 minutes left in the boil, add Saaz hops to the wort.
6. Cooling the Wort
After the 60-minute boil, cool the wort quickly using a wort chiller or an ice bath until it reaches 70°F (21°C).
Fermentation
7. Pitch the Yeast
Transfer the cooled wort to a sanitized fermentation vessel and pitch the German ale yeast. Seal the vessel with an airlock.
8. Fermentation Process
Allow the beer to ferment at around 65-70°F (18-21°C) for 1-2 weeks, or until fermentation activity has ceased.
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