The end of Summer was fast approaching and I had not yet brewed an Oktoberfest beer. What was I to do? The answer: Make it in three weeks using the quick lager method; a combination of pressure fermentation and gelatin fining. A ten gallon batch was split in half to ferment under pressure; half in the Spike Flex+ and half in the Fermentasaurus.
Brewed in mid-August, I had my first pour on Labor Day. Was delicious but still a tad cloudy. However an extra week in the keg cleared it right up, now in mid-September at the height of Oktoberfest season, I have 10 gallons of incredible Märzen to drink.
Oktoberfest (Märzen) Recipe:
Excel: https://beernbbqbylarry.com/BNBFiles/Marzen-20190817.xlsx
PDF: https://beernbbqbylarry.com/BNBFiles/Marzen-20190817.pdf
Interested in learning how to make your own beer? Check out my Homebrewing Basics video series: https://www.youtube.com/playlist?list=PLJGQZwp3xofuwirWhdD2ks1Zf2cji0-rr
MoreBeer Affiliate Link: https://www.morebeer.com/index?a_aid=BEERNBBQ
Williams Brewing Affiliate Link: http://www.williamsbrewing.com/Default.aspx?afid=81