Oktoberfestivus German Amber

Oktoberfestivus German Amber is rated 4.5 out of 5 by 31.
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We took the always-popular base of Oktoberfest Lager and spiced it up a bit with the addition of Hallertau hops and Smooth DME. These additions add a delicious complexity to this German mainstay, and Oktoberrfest lovers will appreciate Oktoberfestivus’ complex amber malt flavors and balanced hop bitterness. This is a beer so good and easy to drink, we won’t blame you if you don’t want to share with the rest of us!

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    What You Get

    1 Oktoberfest Lager Brewing Extract (HME)

    1 Packet of Dry Brewing Yeast (Under the Lid of the Brewing Extract)

    1 Packet of BrewMax DME Smooth

    1 Packet of Hallertau Pellet Hops (1oz packet) 

    1 Hop Sack

    1 Packet of No-Rinse Cleanser

    For Fans Of

    Beck's Otkoberfest

    Stieglbraueri Stiegl Goldbrau

    Brew Specs

    Flavor: Balanced

    Original Gravity: 1.042

    Final Gravity: 1.011

    ABV: 4.2%

    SRM: (Color): 14

    IBU: (Bitterness): 21

    STEP 1: Sanitizing

    Cleaning is one of the most important steps in brewing. It kills microscopic bacteria, wild yeast, and molds that may cause off-flavors in your beer. Make certain to clean all equipment that comes in contact with your beer by following the directions below:

    1. Fill clean keg with warm water to line mark 1 on the back, then add ½ pack (about 1 tablespoon) of No-Rinse Cleanser and stir until dissolved. Once dissolved, the solution is ready to use. Save the remaining ½ of No-Rinse Cleanser because you will need it for bottling.

    2. Screw-on the lid and swirl the keg so that the cleaning solution makes contact with the entire interior of the keg, including the underside of the lid. Note that the ventilation notches under the lid may leak solution. Allow to sit for at least 2 minutes and swirl again.

    3. To clean the spigot, open it fully and allow the liquid to flow for 5 seconds and then close.

    4. Pour the rest of the solution from the keg into a large bowl. Place your spoon/whisk, can opener and measuring cup into the bowl to keep them cleaned throughout the brewing process. Leave them immersed for at least 2 minutes in cleaning solution prior to using.

    5. After all, surfaces have been thoroughly cleaned, do not rinse or dry the keg or utensils. Return lid to the top of the keg, proceed immediately to brewing.


    Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

    1. Remove the yeast packet from under the lid of the can of Brewing Extract, then place the unopened can in hot tap water.

    2. Place the packet of pellet hops into the hop sack tying it closed, then trim away excess material

    3. Using the measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.

    4. Slowly sprinkle in the DME into the pot of cool water and stir to dissolve. Increase your heat to medium-high. Continue stirring constantly to keep the rising foam in check. If it begins to rise, pull the pan off the heat and lower the temperature slightly, continuing to stir (about 5 to 20 minutes depending on your particular conditions), until you hit the hot break which is where the foam has subsided and the solution is now boiling. Add the hop sack and allow the solution to continue to boil for 5 minutes, then remove from heat.

    5. Open the can of Brewing Extract and pour the contents into the hot mixture in your pot. Stir until thoroughly mixed. This mixture of unfermented beer is called wort.

    6. Fill your fermenter with cold tap water to the mark 1 on the back. If using any other fermenter this would be approximately 1 gallon of water.

    7. Pour the wort into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

    8. Stir your wort mixture vigorously with your sanitized spoon or whisk.

    9. Sprinkle the yeast packet into the keg, and screw on the lid. Do not stir.

    Put your fermenter in a location with a consistent temperature between 68° and 78° F (20°-25° C), and out of direct sunlight. Ferment for 14 days.

    STEP 3: Bottling & Carbonating

    After 14 days, taste a small sample to determine if the beer is fully fermented and ready to bottle. If it tastes like flat beer, it is ready. If it’s sweet, then it’s not ready. Let it ferment for 3 more days (17 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 24 days total.

    1. When your beer is ready to bottle, fill a 1-gallon container with warm water, then add the remaining ½ pack of the No-Rinse Cleanser and stir until dissolved. Once dissolved, it is ready to use.

    2. Distribute the cleaning solution equally among the bottles. Screw-on caps (or cover with a metal cap if using glass bottles) and shake bottles vigorously. Allow to sit 10 minutes, then shake the bottles again. Remove caps and empty all cleaning solution into a large bowl. Use this solution to clean any other equipment you may be used for bottling. Do not rinse.

    3. Add 2 Carbonation Drops to each 740-mL bottle. For 1-liter bottles, add 2 ½ drops; for ½-liter bottles add 1 drop. Alternatively, you can add table sugar using this table as a guide

    4. Holding the bottle at an angle, fill each bottle to about 2 inches from the bottle’s top.

    5. Place caps on bottles, hand tighten, and gently turn the bottle over to check the bottle’s seal. It is not necessary to shake them.

    6. Store the bottles upright and out of direct sunlight in a location with a consistent temperature between 70°-76°F or 21°-24°C. Allow sitting for a minimum of 14 days. If the temperature is cooler than suggested it may take an additional week to reach full carbonation. 

    Tip from our Brewmasters

    After the primary carbonation has taken place your beer is ready to drink. We recommend putting 1 bottle in the refrigerator at first for 48 hrs. After 48hrs. give it a try and if it is up to your liking put the rest of your beer in the fridge. If it does not taste quite right, leave the bottles out at room temp for another week or so. Keep following this method until your brew tastes just how you like it. 

    This process is called conditioning and during this time the yeast left in your beer can help clean up any off-flavors. Almost everything gets a little better with time and so will your beer.

    Rated 2 out of 5 by AZNHB from Eh I've made about 18 brews varying from strict LME to all grain, and I would say this is probably one I would not brew again. I've bought from Mr. Beer before and have enjoyed others, but this one was not for me. They flavor hops were too florally and I felt like that is all I could taste. I was expecting a more malty taste familiar to other Oktoberfest style beers. As far as ease of use, I would rank it similar to Mr. Beer products which are a good way to start homebrewing to refine techniques.
    Date published: 2017-08-17
    Rated 4 out of 5 by Mcapt04 from Nice tasting brew. Was a little disappointed in this brew. Don't get me wrong this was a good tasting beer just really did not reminds me of a traditional tasting Oktoberfest beer. Lacking the traditional spice and bready flavors found in most good marzen style beers. Has a nice malty and slightly sweet taste. Overall was a nice tasting beer. Fermented 3 weeks, carbonated 2 weeks and conditioned for 5 weeks.
    Date published: 2016-04-09
    Rated 5 out of 5 by nebulasisle from Favorite Out of 16 Homebrews that I have done, this was number 7 and still sticks out as my favorite. Just before I tried this recipe, I brewed the plain Oktoberfest Lager extract. I liked it so I was excited to try a recipe with this base extract. The addition of the Hallentau Hops made for a great beer. After two a two week conditioning, had my first beer and tasted good. An extra week or two just made it better.
    Date published: 2016-01-09
    Rated 4 out of 5 by beerbro from Fantastic Oktoberfest beer! I just got conditioning my first batch of this just in time for the Ga vs FL game! I have had two so far and both were top notch. I enjoyed them greatly. I will def be adding this recipe to my fall beer batch schedule. The flavor is great, if you like Okotberfest beers. Give it a shot. I let my beer condition for 6 weeks. Between the two bottles I had, one at 4 weeks and one at 6 weeks, I could tell a little difference, but not much.
    Date published: 2015-10-19
    Rated 4 out of 5 by Mt50 from Another Great Oktoberfest Recipe I’ve made Howling Red Ale and the plain Oktoberfest a few times before because they are so good, so I had to try this. Like HRA, this is a simple recipe with great results. It’s got that maltiness I like from Oktoberfest, but adds more of the bitter German character with the add of Hallertau hops. Very tasty and easy drinking.
    Date published: 2020-03-21
    Rated 5 out of 5 by DrMJG from Great Delivery! Just opened for personal celebration of the Fest season. Great color, nice head but more importantly great flavor. As good as most fest beers I have tasted both here in the US and my time in Germany. May have to hide from the inquiries of "have any more of that fest beer left?"
    Date published: 2017-10-07
    Rated 5 out of 5 by Marius from Favorite beer so far. This was my third brew with Mr. Beer. I knew it was going to be special from the first bottling day. I had a little taste while bottling and already liked it. Figured out temperature control which was vitally important. I let it have three weeks fermenting and three weeks carbonating. I had the first after four additional weeks conditioning and it was impressive. Now at eight weeks, I am planning on making another because it was so good and all gone :(
    Date published: 2018-04-14
    Rated 5 out of 5 by JDM78 from So good! This one is absolutely delicious. By far the best brew I've purchased in a kit.
    Date published: 2017-04-01
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    When you add the wort to the fermenter, do you include the hop sack?

    Asked by: tcg21
    In this particular recipe, yes you can retain the hopsack into the fermenter. Cheers!
    Answered by: MRBEER
    Date published: 2021-10-25

    how do you make this atlest 5.9 or 6 percent ABV? would you and more sugar and yeast?

    Asked by: jbiggs40
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