Straight from the beer tents of Bavaria, this was the traditional amber lager style served at Oktoberfest. Lots of toasted malt flavor, dry finish and just enough bitterness. Lagers like to ferment between 45-55°F and require more yeast. We suggest a suitable yeast starter or pitching 2 packs of yeast.
- OG: 1.058
- ABV: 6%
- IBU: 22
- SRM: 11
Extract kits include dry or liquid extract, steeping grains, hops, muslin bags (if needed) and instructions. All grain kits include grains and hops.
Yeast is available separately. We recommend White Labs 830 or 833 for this recipe.