In this video, I brewed an Oktoberfest style beer using lager yeast at room temperature under pressure, which took only 3 days to ferment, then with gelatin finings and a floating dip tube, I had the beer pouring clear after only 4 days. This unconventional process produced a very clean and goodtasting Märzen style lager extremely fast and above all, easily! See below for the complete recipe. The beer turned out lovely with great bready, biscuity and caramel flavors, but I think I added too much pressure at the beginning, which may have suppressed some of the yeast character I was hoping for. In this video, I walk you through how to brew this beer using the Fermzilla, an inexpensive way to get into pressure fermentation!

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Recipe for 5.5 gallons, your efficiency may vary
"Crashing King Ludwig's Wedding"

5.6% ABV 22 IBU

7 lb Munich I (48.3%)
4 lb Pilsner (27.6%)
2 lb Vienna (13.8%)
1 lb CaraMunich (6.9%)
0.5 lb Aromatic Malt (3.4%)

Mash at 152 F (65 C) for 90 min

Water (ppm): Ca: 82, Mg: 24, Na: 65, SO4: 81, Cl: 181, HCO3: 79

60 minute boil
60 min 1.3 oz (37g) Perle (6.2% AA)

OG: 1.056

2 packets of Saflager W34/70 pitched dry at 70F (21 C)

Ferment at 6875 F (2024 C) for 37 days under pressure.

FG: 1.014

0:00 Introduction and welcome
01:10 Style description and approach
04:45 Recipe
07:45 Mash
9:32 Boil
10:48 Fermentation plan and yeast pitch
17:25 Fermentation follow up
19:00 Pour and tasting

Full disclosure, most of the links on this page are affiliate links. This means if you buy through them I make a small percentage from the sale at no additional cost to you. All money earned through the channel goes back into the videos and brews you see on my channel. As always, don't just take my word for it, do your research before you decide to buy.
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#oktoberfest #lager #fermzilla