Zombie Fest Lager

Zombie Fest Lager is rated 4.0 out of 5 by 13.
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We hungered for an Oktoberfest brew that would be stronger, maltier, and, yes, even more German. So our Brewmaster tinkered in his lab and returned to us with his very own Bavarian monster – Zombie Fest. It’s partial mash and partial evil with an appetite for GRAAAIIIIINS.

$34.95
SKU
90-15196-00
Out of stock

What You Get

1 Can of Oktoberfest Lager Brewing Extract (HME)

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

2 Packets of BrewMax DME Smooth

1 Packet of Munich Malt

1 Packet of Vienna Malt

1 Packet of Fuggle Pellet Hops

2 Hop Sacks

1 Packet of Saflager W-34/70 Yeast

1 Packet of No-Rinse Cleanser


For Fans Of

Sam Adams Oktoberfest Lager

Sierra Nevada Oktoberfest Lager


Brew Specs

Flavor: Malty

Original Gravity: 1.053

Final Gravity: 1.013

ABV: 5.1%

SRM: (Color): 11

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.


STEP 2: 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 (you won’t be using this), then place the unopened can and in hot tap water.

2. Add the grains to a Muslin Hop Sacks tying it closed.

3. Using a measuring cup, pour 4 cups of water into your clean 4-quart or larger pot (Use just enough water to cover the grains). Bring your pot of water up to above 155 degrees F.

4. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.

5. Carefully lift the grain sack out of the pot, and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water each. Let drain. Do NOT squeeze the grain bag. Discard grain bag.

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

7. Bring the grain water to a low rolling boil, add in hop sack, let boil for 5 minutes. The remove from heat.

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

10. 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.

11. Pour the wort, including the hop sacks, into your fermenter, and then bring the volume of the fermenter to mark 2 by adding more cold water. Leave the hop sacks in the wort for the duration of fermentation. (If you have a different fermenter top it off with cold water to the 8.5-liter mark).

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

13. Sprinkle the Saflager W-34/70 yeast packet into the keg, and screw on the lid. Do not stir.

14. Put your fermenter in a location with a consistent temperature between 53° and 59° F (12°-15° C), and out of direct sunlight. Ferment for 21 days.


STEP 3: Bottling & Carbonating

After 21 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 (24 total). At this point, it is time to bottle. Do not let it sit in the fermenter for longer than 21 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 5 out of 5 by DoubleH32 from Great Oktoberfest Lager This a great Oktoberfest lager to enjoy celebrating the German festival. My family is German and I have high standards for German style beer and this definitely hits the mark. It needs to be brewed at lager temps 50s so be sure you can maintain them. I was away for parts of the summer and had no issues, but ideally had temp controlled better. This beer needs a lot of conditioning time. I brewed in August to be ready the start of October, but it tasted much better in November. So to be ready for Oktoberfest I'd suggest starting it in July. Grill and enjoy brats with this, Prost!
Date published: 2020-03-24
Rated 5 out of 5 by CleverByHalfProductions from A Standup Brew This hits first with malty forward notes and then quickly springs off the tongue.
Date published: 2017-02-04
Rated 4 out of 5 by DDDugan from Hard hitting full body Made this about 6 months ago. It definitely needs to be conditioned a bit harsh a month after bottle but now a lot smoother. Much like a old School German beer lager. I may make it again. I'm not a pacient man, but this was worth the wait.
Date published: 2017-09-28
Rated 5 out of 5 by DonZ from Great flavors Zombie fest turned out great with real good flavors
Date published: 2017-11-16
Rated 5 out of 5 by Nickname already used from Zombie Pumpkin Spice Lager. This was an experiment that worked out really well. I made it as in the recipe but I some pumpkinny thing So my daughter had found pumpkin spiced cheerios and remembering an earlier recipe with cereal, I decided to try the same way - putting a cup of the cheerios in a hop g in the LBK for a couple of weeks after the krausen had subsided. I opened one last week and it was great!
Date published: 2017-09-16
Rated 5 out of 5 by Cman2022 from Zombie fest This recipe is great!! I originally purchased this and had a major issue that ruined the entire batch because of out dated instructions upon contacting Mr. Beer they replaced the entire recipe it just finished yesterday and actually enjoying one now, this is one of my newest favorites. Highly recommend this recipe to everyone. Just use honey to carbonate versus the drops.
Date published: 2018-04-30
Rated 5 out of 5 by wporion12 from "Midnight" Zombie Fest Lager I did this recipe but added a Winter Lager Dark Hopped Malt Extract (unintentionally?) and am naming it, "Midnight Zombie Fest Lager." Something tells me I was drinking way too much when I made this. It's in the 4th week of bottle conditioning, just chilled a single 20 oz. bottle and it is much better below 38 degrees. WOW!
Date published: 2018-04-22
Rated 4 out of 5 by littlepolak from Great twist to Oktoberfest This year I decided to try different Oktoberfest beers to find my favorite. This twist on Octoberfest ending up being my favorite. I do not have a way to keep it cool enough to make a lager, so I used the yeast that came with the can of Oktoberfest and the beer turned out great. Definitely will make this again.
Date published: 2018-10-21
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