How to Make Your Own Crushable and AUTHENTIC FESTBIER for OKTOBERFEST

malted barley

🥗Healthier: rye malt

💰Cheaper: corn grits

Rye malt adds a unique flavor, while corn grits are more economical.

noble hops

💰Cheaper: pellet hops

Pellet hops are easier to find and often cheaper.

Heat water in the brew kettle to 65-70°C.

Add malted barley and mix to create a mash.

Hold the mash at 65-70°C for 60 minutes to convert starches to sugars.

Sparge the mash with hot water to extract sugars into the wort.

Bring the wort to a boil and add hops according to the recipe.

Boil for 60 minutes, adding hops at intervals for bitterness and aroma.

Cool the wort quickly to yeast pitching temperature (around 10-12°C).

Transfer cooled wort to a fermentation vessel.

Add yeast and seal the vessel to begin fermentation.

Ferment for 1-2 weeks at cool temperatures (around 10-12°C).

After fermentation, lager the beer at near freezing temperatures for several weeks.

Carbonate the beer before bottling or kegging.

Bottle or keg the beer and allow it to condition for a few weeks before serving.

Cooking Techniques

Spice Level:

Allergens