AG24 Oktoberfest | Oktoberfest Lager


October is just around the corner which means it’s time for darker and stronger beer. After allowing your Oktoberfest to age all summer, the time to enjoy your homebrew has finally come. If you don’t already have an Oktoberfest recipe that you love, try Dennis Decker’s AG24 Oktoberfest recipe. AG24 Oktoberfest was awarded the best of show in the 2012 Boneyard Brew Off competition. Enjoy brewing your own batch of this AG24 Oktoberfest.


For 10 gallons (37.85 L)

  • 12.0 lb (5.44 kg) | Munich malt
  • 11.0 lb (4.99 kg) | German Pilsner malt
  • 8.0 oz (227 g) | Caramel Munich malt
  • 4.0 oz (113 g) | Aromatic malt
  • 4.0 oz (113 g) | Biscuit malt
  • 1.5 oz (42 g) | Tettnanger hops, 4.5% a.a. (60 min)
  • 1.25 oz (35 g) | Hallertauer Mittelfruh hops, 4.4% a.a. (60 min)
  • 1 tsp | Calcium Chloride (in mash)
  • 1 tsp | Lactic acid (in mash)
  • 1 tsp | Irish Moss (10 min)
  • Starter | Wyeast 2206 Bavarian Lager yeast


  • Original Gravity: 1.059
  • Final Gravity: 1.015
  • ABV: 5.74%
  • IBU: 20.3
  • SRM: 10.4
  • Boil Time: 60 minutes
  • Efficiency: 70%


Use a two-step mash with a protein rest at 122°F (50°C) for 25 minutes, followed by a main rest at 152°F (67°C) for 90 minutes.

Pitch yeast at 62°F (17°C), hold at that temperature for 24 hours, then drop to 50°F (10°C) and hold for 20 days. When fermentation is complete, raise temperature to 65°F (18°C) for a two-day diacetyl rest, then drop to lagering temperatures for one month or more.

Carbonate to 2.4 volumes of CO2.

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SRC: Click to view the extract version of this Oktoberfest Lager recipe at:

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