This recipe packs in eight Briess trademarked malts. Fermented and hopped as an Oktoberfest it is set apart by its distinct nutty and subtle roasted character.

Ingredients

5 lbs - Goldpils® Vienna Malt
3.5 lbs - Ashburne® Mild Malt
2 lbs - Bonlander® Munich Malt
0.5 lb - Carapils® Malt
10 oz - Victory® Malt
6 oz - Caracrystal® Wheat Malt
5 oz - Carabrown® Malt
0.5 oz - Blackprinz® Malt
1.5 oz - Hallertau Tradition (7.0% AA hop) - 60 min boil
0.5 oz - Hallertau Taurus (14.0%AA hop) - 20 min boil
0.5 oz - Hallertau Taurus (14.0% AA hop) - 5 min boil
2 vials - White Labs WLP820 Oktoberfest/Marzen Lager Yeast
1 capsule - Servomyces Yeast Nutrient - 10 min boil

Directions

Mash grains at 148-152ºF for 45 minutes
Heat to 170ºF
Lauter
Boil with bittering hops for 40 minutes
Add second hop adition, boil 15 minutes
Add third hop addition, boil 5 minutes
Cool to 54ºF, oxygenate wort
Pitch 2 vials WLP820 Oktoberfest/Marzen Lager Yeast