Drank my frist Paulaner Oktoberfest Bier last fall as BJ’s Wholesale had combo of a huge Oktoberfest glass and a large can of Paulaner Oktoberfest Bier together.
Enjoyed very much as it was NOT similar to any US Octoberfest beers I’ve drunk.
The Paulaner Oktoberfest is yellow in color, whereas, most US Octoberfest beers are orange/auburn in color.
Anyone have an all grain Paulaner Oktoberfest Bier recipe and willing to share?
Thanks.
Ah… so you had the yellow festbier version. It is of course very tasty. Essentially a festbier is just a stronger, higher ABV helles. The simplest recipe is mostly Pilsner malt, with maybe a handful of Munich (optional), to give you an OG of about 1.057, with some noble hops for bittering only to give 20-25 IBUs, no late hop additions. Select your favorite lager yeast (I like 2206, WLP833, or Diamond). That’s it in a nutshell. Simple but delicious.
Yrs ago, TechBrau posted this recipe (among others) on the German Brewing Forum before it imploded.
Festbier - OG 13.5 Plato
70-90% Pilsner malt at 3.5 EBC
0-30% Vienna malt at 8 EBC
0-30% Munich malt at 15 EBC
0-10% caramel malt at 25 EBC (Carahell)
18-24 IBUs
I am thinking 75% Pils, 12.5% Vienna, 12.5% Munich without the Cara.
According to Paulaner’s website, they use Pilsner and Munich with Herkules and Hallertauer Tradition hops. 6%abv.
I don’t see any other particulars.
Hmm… Vienna Malt will give the orange color and flavor I probably don’t desire.
After posting my question I searched and searched on the 'net. I see where some claim this beer is a “stronger Helles” (ABV wise). I’ve drunk German Helles from different brewers and they have always been a bit sweet (at least to me). The Paulaner Oktoberfest Bier wasn’t sweet.
Paulaner Oktoberfest Bier all grain recipe?
Maybe this recipe?
I would stick with about 10% Munich malt. Step mash trying to get FG under 1.010 and you’ll be in the ballpark
Low mineral water and pH adjustment to 5.2-5.4 in the mash, too. I’ve had luck with a 90 minute mash at 148F to get the good FG.
From the Paulaner website, how does the following
ORIGINAL WORT: 13,7 %
translate into the OG we use in homebrewing?
Multiply by 4
Roughly you can multiply by 4. So it’s 55, or 1.055, or actually by more fancy math it’s a little higher at 1.056, and reasonably consistent with the 1.057 that I recommended previously (high end for festbier per BJCP which is what I would recommend).
Even at 100% of the grist, Vienna malt makes a yellow beer. It is darker than an all-pilsner malt beer when held side by side, but otherwise you might not even be able to tell by appearance that it’s not pils if you don’t have another beer for comparison. Any Vienna Lager that is deeper than golden in color likely has some carafa/sinamar/caramel malt/etc. to darken it to the orange range you normally see. Some light Munich’s don’t even get all the way orange in a 1.050ish wort.
Here’s a recipe for Paulaner Oktoberfest that I have used several times:
6 Gallons water
6 lb Pilsner Malt (Floor-malted if you can find it)
3 lb Munich Malt (6 L.)
1.5 lb Vienna Malt
0.5 lb Melanoidin Malt
Mash in - 122 F - 30 min rest
Sparge at 152 F - 1 Hr
Bring to 170 F - Rise bags and Mash out
Boil 60 min total
2 oz Hallertauer Mittelfruh - 60 min
Cool wort to 45 F. as quickly as possible.
Pitch yeast at 45 F.
Yeast - Saflager 34/70 Lager Yeast
Ferment @ 49 F for 4-5 weeks
Bottle @ 2.4 volumes
Thanks Denny
Is that the light or dark Munich? Not related to this recipe, but in general, Munich in recipes is, IMO, getting difficult when attempting to duplicate a published recipe due to the many variations of Munich malt.
You want a light color, so use Weyermann Munich I or equivalent.
Your question on OG was answered, the German brewers use degrees Plato, and up to 15 P, the multiplication by 4 is very close.
OK. Thanks.