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Found 11 results

  1. Hi all, I grabbed a cheap Oktoberfest kit online recently, but I definitely want to add a malt extract to it. In my first few attempts, all of my beers, no matter the style, have had the same sort of weak and "generic" taste to them. I did add a DME to my last batch of Canadian Blonde ale, and while it was noticeably better, it was still there. So my primary goal is to attain a full-bodied flavor and avoid that weak taste, and along with giving the beer plenty of fermentation time and keeping it the right temperature, I think the malt extract will be a big help again. Since I am making an Oktoberfest, I am guessing that the "Smooth" extract is the one that would best suit that style - is that correct? My only other question is if there is a strong preference for using DME over LME. The DME was a bit of a pain for a beginner like me, and I hear that the only thing different about the LME is that it might make the beer a tad darker - which I think I want anyway for this one. Unfortunately I am paying twice as much in shipping as I am for the actual LME packet, but I don't think there's any avoiding it. I essentially got the rest of the kit for free, so oh well. Thanks for your help in advance!
  2. Creative brewers - I need your help! I have an Oktoberfest Lager extract and I would like to dress up the recipe a bit. I have several grains left over from other recipes that I can use. I also have a can of Oregon Cherries and syrup (offered by Mr Beer) and brown sugar. Here is what I have at my disposal - - 1 can Oktoberfest Lager - 1 packet Falconers Flight Pellet Hops - Chocolate Malt - 4 oz - Munich Malt - 2 oz - Roasted Barley - 2 oz - flaked corn - 2 oz - Black Malt - 2 oz - Crystal Malt 40 - 2 oz I just have the standard brewer's yeast that came with the Oktoberfest extract Potential adjuncts - - Brown Sugar - Oregon Cherries in the can So what should I make here? Thanks Brewers!!
  3. Can't get to Munich for Oktoberfest, so I am looking for ideas for brewing a simple partial-mash Munich Dunkel instead. This is as far as I have gotten w/Qbrew: Munich Dunkel Style: Munich Dunkel Brewer: Bonsai & Brew Brewer Batch 2.13 gal Recipe Gravity: 1.053 OG Estimated FG: 1.013 FG Recipe Bitterness: 24 IBU Alcohol by Volume: 5.1% Recipe Color: 23° SRM Alcohol by Weight: 4.0% Ingredients 0.39 lb Mr. Beer Booster Sugar (half-pack) 0.13 lb Weyermann CaraRed 0.25 lb Weyermann Munich Type II 0.19 lb Weyermann Carafa Special II 0.55 lb Mr. Beer BrewMax Pale - LME 1.87 lb Mr. Beer Octoberfest Lager 1.00 oz Hallertauer (Germany) Pellet 7 minutes Saflager W-34/70 Weihenstephan Yeast Temperature Range: 48°-59° F Recipe Notes: Ferment at lager temp. of 55 °F. Maybe add an ounce or two of Chocolate malt?
  4. We are releasing a new Partial Mash Oktoberfest Lager just in time for the fall season. This full-bodied, malty Oktoberfest is probably the closest we have to a true german-style Marzen Oktoberfest Lager. With bready malts and just enough hop balance, I think you guys that go for the maltier beers are going to really enjoy this one. It is on sale for only $30! Cheers! http://www.mrbeer.com/hot-deals/zombie-fest-lager
  5. I celebrated the beginning of Oktoberfest by brewing a couple of recipes today, a Munich Dunkelschwarzbier and an Oktoberfest-based Red Ale. I pitched Safale US-05 on the Red Ale as the full moon was setting this morning and Saflager W-34/70 on the Dunkel as the moon came up tonight.?
  6. I've got a couple cans of Oktoberfest and looking to make one of these archived higher OG recipes. Has anyone tried either?
  7. Just a quick review of the Howling Red Ale recipe. Really good brew -- basically what you would expect from the recipe -- just like an Oktoberfest but a little hoppier since you're adding the cascade hops. Malty with a slight hint of red wine. A really solid red ale. Reminds me of Newcastle Werewolf. Not much of a head compared to the last few brews I've done, but full-bodied and delicious. Definitely came out darker than the Beer Chart SRM 14 advertised on MrBeer.com. Kevin
  8. From the album: Brews

    Fermented 3 weeks, conditioned 27 days and came out awesome. Just what you would expect from the recipe of Oktoberfest extract and cascade hops -- hoppy, malty, with a slight hint of red wine. Reminded me of Newcastle Red Ale. Not much of a head, but a fair amount of lacing left along the glass. Delicious.
  9. Hello guys, I'm fermenting my second batch of beer (Oktoberfest with LME/DME) and 2.5 weeks into the fermentation process. I just sampled the Ocktoberfest in the fermenter, and have a few questions. I was surprised the beer was smooth, and almost "light' in its flavor. I expected a darker beer to have much more bitterness, and a bold, full-flavor. My beer tastes like a light beer, with a wheat smoothness. Is this normal? Will the flavor change during the conditioning process? I have been holding fermenter around 68*, and I used spring water. I appreciate everybody's advice. Thanks Zane
  10. From the album: Swen's labels

    (2/2010) Sixth beer, an Mr. B Oktoberfest with grain steeps. Came out pretty tasty, and though this label was pretty basic from a generator and not my best photoshop work, I always liked the old O-fest guy, and the fact that his image is also on the label of the bottle he is kissing...
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