Believe it or not, summer is coming to a close and fall is quickly approaching. It’s time to celebrate the bounty of the growing season and get ready for the brewing season ahead. That's where these Oktoberfest beer recipes come in! The first Oktoberfest was held in 1810 to celebrate the marriage of Crown Prince Ludwig and Princess Therese. Since then, the Oktoberfest in Munich has grown, attracting some 6 million visitors every year, and now holds the title of the world’s largest fair. The tradition has spread throughout Germany, and into the US and other parts of the world. Here's a little about the Oktoberfest beer style. Contrary to what the name implies, Oktoberfest actually begins in September. Oktoberfest beer is technically a Märzen, an amber lager brewed in March to be stockpiled through the summer. At the Oktoberfest celebration, all remaining Märzen would be consumed prior to the beginning of the new brewing season. Today, only a handful of Munich breweries are allowed to serve beer at Oktoberfest and dub their brews “Oktoberfestbier”. To brew an authentic Märzen or Oktoberfestbier, it should be lagered, or stored at colder temperatures to develop a smooth flavor. My very first home brew recipe kit was a German Oktoberfest beer recipe. Even though I wasn’t able to lager it, you can bet I drank every last drop. If you can’t lager your Oktoberfest, don’t worry – you can still make a delicious Oktoberfestbier! The following two Oktoberfest beer recipes are suitable for any level of brewer: Oktoberfest Beer Recipe (Extract) Instructions: This simple extract recipe comes from the E. C. Kraus beer recipe database. Either steep the specialty grains at around 150°F as you heat the brewing water, or perform a partial-mash following these directions. Batch Size: 5 Gallons Recipe Type: Partial Mash Approx. Original Gravity: 1.053 Total Boil Time: 35 min. Est. IBU: 24-26 Fermentables: 6.6 lbs. Steam Freak Munich LME Specialty Grains: 8 oz. Carapils® Malt 8 oz. Caramel (Crystal) Malt 40°L Hops: 1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time) 1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time) Yeast: Lallemand's Munich Bottling: 5 oz. Priming Sugar (Corn Sugar) 52 Bottle Caps Oktoberfest Beer Recipe (All-Grain) Here, I’ve adapted the beer recipe above for all-grain brewing. If you can’t lager your beer, do your best to keep fermentation temperatures low and under control. Batch Size: 5 Gallons Recipe Type: All Grain Approx. Original Gravity: 1.053 Total Boil Time: 35 min. Est. IBU: 24-26 Fermentables: 5 lbs. Briess Munich Malt 5 lbs. Briess Pilsen Malt 8 oz. Carapils® Malt 8 oz. Caramel (Crystal) Malt 40°L Hops: 1.00 oz. Pelletized Mt. Hood Hops (35 min. Boil Time) 1.00 oz. Pelletized Hallertau Hops (15 min. Boil Time) Yeast: Lallemand's Munich Bottling: 5 oz. Priming Sugar (Corn Sugar) 52 Bottle Caps Instructions: Mash the grains at 154°F for 45 minutes. Raise to 170°F and sparge, drawing off 5.5 gallons of wort. Boil 60 minutes, adding hops at the times listed above. Remove from heat, cool, and pitch yeast. If possible, do a primary fermentation at 55-60°F for two weeks, then lager for one month or longer at 40°F. Do you have a Oktoberfest beer recipe you'd like to share? It doesn't matter the recipe can extract, partial mash or all grain. What's your favorite commercially made Oktoberfest beer? Sam Adams? Do you have a clone Oktoberfest beer recipe for that? Share below! ----- David Ackley is a beer writer, brewer, and self-described "craft beer crusader." He holds a General Certificate in Brewing from the IBD and is founder of the Local Beer Blog.