Brew your best beer EVER. Save 10% on Brewer's Friend Premium today. Use code TAKE10. Sign Up ×

Jungfrau Oktoberfest

165 calories 16.7 g 12 oz
Beer Stats
Method: All Grain
Style: Festbier
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.092 (recipe based estimate)
Post Boil Gravity: 1.050 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Josh Weikert
Hop Utilization: 99%
Calories: 165 calories (Per 12oz)
Carbs: 16.7 g (Per 12oz)
Created Tuesday August 22nd 2023
Amount Fermentable Cost PPG °L Bill %
4.60 lb United Kingdom - Maris Otter Pale4.6 lb Maris Otter Pale 38 3.75 46.5%
4.60 lb Munich4.6 lb Munich 37 6 46.5%
11 oz German - CaraMunich I11 oz CaraMunich I 34 39 7%
9.89 lbs / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Magnum0.55 oz Magnum Hops Pellet 15 Boil 60 min 19.33 35.5%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.75 64.5%
1.55 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.7 gal Infusion -- 152 °F 75 min
1 gal Sparge -- 165 °F --
Starting Mash Thickness: 1.5 qt/lb
Wyeast - Bavarian Lager 2206
2 Each
Attenuation (avg):
Optimum Temp:
46 - 58 °F
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 90 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.47 Volumes
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Mill the grains and mash at 152°F (67°C) for 75 minutes. Recirculate until the runnings are clear, then run off into the kettle. Sparge and top up as necessary to get about 6 gallons (23 liters) of wort, depending on your evaporation rate. Boil for 60 minutes, adding hops according to the schedule. After the boil, chill to about 50°F (10°C). Aerate thoroughly and pitch plenty of healthy yeast. Ferment at 50°F (10°C) for 4 days, then allow the temperature to rise by about 1°F (about 0.5°C) per day for the next 10 days, ending at room temperature (~70°F/21°C) for an additional 7 days. Crash, package, and carbonate to about 2.25 volumes of CO2 and condition cold for 6–10 weeks.

Mill 12 oz (340 g) of Caramunich I and steep in a mesh bag at 160°F (71°C) for 30 minutes. Remove the bag and allow it to drain into the wort. Bring the wort just to a boil, then switch off the heat. Add 8.7 lb (3.9 kg) of pale ale dry malt extract (DME) in portions, stirring constantly to avoid scorching and to ensure it dissolves completely. Return to a boil and continue as above.

Hops: We’re starting to see Oktoberfests with a bit more hop expression these days. Feel free to add a light Noble hops addition late in the boil or at whirlpool—Hallertauer Mittelfrüh is a classic option, sweet and floral.

Maturation: I find that Oktoberfest hits its stride at about 12 weeks, but you should be able to count on flavor stability for more than 6 months. The malt becomes more pronounced with time; at a year, it can become more toffee-like—and then it’s time to brew a fresh batch.

Brewer's Friend Logo
Last Updated and Sharing
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-08-22 17:50 UTC
Discussion about this recipe:
You must be logged in to add comments.

If you do not yet have an account, you may register here.

Back To Top