Original Gravity: 1.062

Final Gravity: 1.017

IBU: 20

Boil (Minutes): 60

ABV: 5.9%


$49.57 (20% off)


  • 6.6 lb. Munich LME
  • 1.5 lb. Amber DME
  • 1 lb. Vienna
  • .5 lb. Crystal 60°
  • .5 lb. Crystal 10°
  • 1 oz. Hallertau (60 min)
  • 1 oz. Saaz (30 min)
  • WYeast Octoberfest Lager Blend #2633 or WYeast German Ale #1007

      This recipe involves the LAGERING process.

     3 hours before you start this process, break the packet inside the WYeast smack-pack and let sit out at room temperature shaking from time-to-time. Bring 2 1/2 gal. of water to 155°. Steep Vienna and both Crystal grains for 25 min. After 25 min, bring water to boil and add LME. Once dissolved, add 1 oz. Hallertau to start your 60 min boil. Add 1 oz. Saaz with 30 minutes left in your 60 min boil. After the 60 min, shut off heat and put pot in an ice bath to cool the wort down. Once it is roughly 65°-75°, pour into sanitized primary fermenter and add water until you reach the 5.25 gal. mark. Take Original Gravity (OG) reading. Add WYeast 2633 and stir in vigorously to start fermentation. Seal primary fermenter, attach airlock half-filled with water, and let sit at 45-55° for 5-7 days.

     After 7 days, siphon into 5 gal. glass carboy for secondary fermentation, and top up to base of neck with boiled water if necessary. Lower the temperature 1° to 3° per day until it reaches 35°-45°, then let sit in a dark spot at that temperature to lager for 6-8 weeks.


      After 6-8 weeks of lagering, you are ready to bottle. Boil 1 cup water and add priming sugar (usually 3/4 cup).  Boil 2-3 min.  Siphon beer back into bucket, and stir in sugar water evenly. Proceed to bottle. Allow bottles to sit at room temperature for up to 2 weeks for carbonation.  Refrigerate and enjoy!