New Member
Hey, Im a starving college student and I had this great idea to make my own beer this summer. I was wondering if anyone knew some good recipes is should start off on. I tend to drink darker beers, but I am open to anything. Thanks,


Wilky said:
Hey, Im a starving college student and I had this great idea to make my own beer this summer.Wilky
I'm assuming that you are just learning to brew and are still into extract/extract & specialty grain brewing. And I also assume that since you are a starving student, you don't have the equipment it takes to lager, so IMO you should be looking into Ale recipes.



New Member
Wilky may be starving but that does not mean that he doesnt have the means to make some lager. So instead of insulting him why dont you just give him a decent recipe to try. You cant learn to brew without trying. Besides, Im lookin to get some free beer here. Help a couple starving, thirsty college guys out.


At no time was my comment about brewing ales instead of lagers intended as an insult. With what information that was given or not given, left me to rely on assumptions for my answers.

In my years in college, I never knew any “starving students” that had a secondary (temperature controlled) cooling unit available just to lager beer, especially for months at a time. The temp controller and fridge/freezer would be necessary for brewing in the summer months.

And in my years of brewing, I’ve never met anyone who jumped right into lagering on their first brew. Mainly due to cost constraints and lack of patience, ales have been the first choice of beginning brewers. Also, many of your ales can be much more forgiving to brewing mishaps than most lagers.

Last but not least, what style of lager is wanted? There are several to choose from as in lite to pilsener, amber to dark. Here are the BJCP lager subcategories and examples:

Lite American Lager – Commercial examples: Miller Lite, Bud Light, Coors Light, Amstel Light

Standard American Lager – Commercial examples: Miller High Life, Budweiser, Kirin Lager, Molson Golden, Corona Extra, Foster's Lager

Premium American Lager – Commercial examples: Miller Genuine Draft, Michelob, Coors Extra Gold, Heineken, Beck's, Stella Artois, Singha

Munich Helles – Commercial examples: Hacker-Pschorr M̹nchner Helles, Paulaner Premium Lager, Spaten Premium Lager, Andechser Hell, Augustiner Lagerbier Hell, Weihenstephaner Original, Stoudt's Gold Lager

Dortmunder Export – Commercial examples: DAB Export, Dortmunder Union Export, Dortmunder Kronen, Ayinger Jahrhundert, Great Lakes Dortmunder Gold, Saratoga Lager, Dominion Lager, Gordon Biersch Golden Export

German Pilsner (Pils) – Commercial examples: Bitburger, Warsteiner, König Pilsener, Jever Pils, Holsten Pils, Spaten Pils, Victory Prima Pils, Brooklyn Pilsner

Bohemian Pilsener – Commercial examples: Pilsner Urquell, Budweiser Budvar (Czechvar in the US), Czech Rebel, Staropramen, Gambrinus Pilsner, Dock Street Bohemian Pilsner

Classic American Pilsner – Commercial examples: Occasional brewpub and microbrewery specials

Vienna Lager – Commercial examples: Great Lakes Eliot Ness, Gosser Dark, Noche Buena, Negra Modelo, Samuel Adams Vienna Style Lager, Old Dominion Aviator Amber Lager, Gordon Biersch Vienna Lager, Capital Wisconsin Amber

Oktoberfest/Märzen – Commercial examples: Paulaner Oktoberfest, Hacker-Pschorr Original Oktoberfest, Ayinger Oktoberfest-Märzen, Hofbräu Oktoberfest, Spaten Oktoberfest, Eggenberger Märzen, Goose Island Oktoberfest, Capital Oktoberfest, Gordon Biersch Märzen, Samuel Adams Oktoberfest

Dark American Lager – Commercial examples: Dixie Blackened Voodoo, Shiner Bock, San Miguel Dark, Beck's Dark, Saint Pauli Girl Dark, Warsteiner Dunkel, Crystal Diplomat Dark Beer

Munich Dunkel – Commercial examples: Ayinger Altbairisch Dunkel, Hacker-Pschorr Alt Munich Dark, Paulaner Alt Münchner Dunkel, Weltenburger Kloster Barock-Dunkel, Penn Dark Lager, Capital Munich Dark, Harpoon Munich-type Dark Beer, Gordon Biersch Dunkels, Dinkel Acker Dark

Schwarzbier (Black Beer) – Commercial examples: Köstritzer Schwarzbier, Kulmbacher Mönchshof Premium Schwarzbier, Einbecker Schwarzbier, Weeping Radish Black Radish Dark Lager, Sprecher Black Bavarian, Sapporo Black Beer

So, what do you want to brew?



New Member

Okay, I'll take one! Do you have an all grain recipe for Paulaner Oktoberfest? If not, any of the "true" German styles will do. Anything but Sam Adams (which I think is a decent beer, but not true to Marzen style).



AGBrewer said:
Okay, I'll take one! Do you have an all grain recipe for Paulaner Oktoberfest? If not, any of the "true" German styles will do.
I don't have anything for Paulaner Oktoberfest but here's what I was able to list out quickly, Post#1:

Type:All grain
Size:5.5 gallons
Color:~12 SRM
19 IBU
ABV: 6.0%
14 lbs. German Pilsner
12 oz. Belgian Caramunich
1¾ lbs. Belgian Caravienne

Mash:55% efficiency - Double decoction mash is preferred. Or infusion mash at 153°F for 60-90 minutes. Mashout at 168°F for 10 minutes. NO SPARGING. Just recirculate and drain.
Boil:90 minutes
SG 1.0487.0 gallons
¼ oz. Tettnanger (3.5% AA, 90 min.)
½ oz. Tettnanger (3.5% AA, 75 min.)
½ oz. Mt. Hood (3.8% AA, 60 min.)
½ oz. Saaz (3.75% AA, 30 min.)

1 pkg. Wyeast Bavarian Lager Yeast
Use the slurry from a previous fermentation or a very well grown starter.
Ferment at 45-50°F for 2-3 weeks. Transfer to secondary and lager at 32-38°F for 2-6 months.
Carbonation:If bottling, use ¾ cup corn sugar.


Type:All grain
Size:5 gallons
Color:~12 SRM
31 IBU
Water: Add gypsum to the mash.
2 lbs. German Pilsner
½ lb. Wheat malt
1 lb. German Vienna
6 lbs. German Munich
½ lb. Belgian Caramunich
½ lb. Belgian Caravienne
½ lb. toasted pale ale malt

Mash:75% efficiency - Step mash with a 90°F beta glucan rest for the Munich for 30 min,
followed by a 122°F protein rest for 30 min, 155°F saccrification rest for 70 minutes and a 170°F mash out for 20 minutes. Sparge with 5 gallons of 170°F water. Decoction mashing might improve the malt profile.

Boil:90 minutes
SG 1.0516 gallons
Irish Moss last 20 minutes of boil.
1/3 oz. Hallertauer Hersbrucker (5% AA, 60 min.)
¾ oz. Northern Brewer (7% AA, 60 min.)
oz. Hallertauer Hersbrucker (5% AA, 30 min.)
oz. Hallertauer Hersbrucker (5% AA, 15 min.)
1 pkg. Wyeast #2112
1 quart starter at high kraeusen. Use a true Bavarian Lager yeast and ferment at 50°F, followed by a 2 month cold lagering at 35-40°F. The
Bottle condition with ¾ cup of dextrose to achieve medium high carbonation typical of German lagers.


Type:All grain
Size:10 gallons
Color:~10 SRM
24 IBU
14½ lbs. German Pilsner
3 lbs. German Munich
8 oz. American crystal 40°L
18 oz. Dextrine malt (Cara-Pils)
1 lb. Belgian CaraMunich
½ lb. Belgian CaraVienne

Mash:70% efficiency
Boil: 90 minutes
SG: 1.04512 gallons
2 oz. Tettnanger (5.2% AA, 90 min.)
½ oz. Hallertauer (3.8% AA, 15 min.)

Type:All grain
Size:6 gallons
Color:~9 SRM
24 IBU
5½ lbs. German Pilsner
6 lbs. German Munich
2 oz. Belgian aromatic
2 oz. Belgian biscuit
4 oz. Belgian Caramunich
Mash:75% efficiency - 122°F for 30 minutes & 152°F for 60 minutes.
Boil:60 minutes
SG 1.0487 gallons
Spalt hops are actually first wort hopped.
1½ oz. Tettnanger (4.9% AA, 60 min.)
1 oz. Spalt (aroma)

1 pkg. Wyeast 2206 Bavarian


Post #2

Type:All grain
Size:6.14 gallons
Color:~9 SRM
27 IBU
ABV: 5.6%
6¾ lbs. 2 row
10 oz. Caravienne

10 oz. Vienna
½ lb. Wheat
10 oz. Carastan 15°L
2 lb. Munich light
¾ oz. Black Patent

Mash:81% efficiency - Mash at 152.5°F.
Boil:75 minutes
SG 1.0427.61 gallons
½ tsp. Irish Moss last 10 minutes
1oz. Tettnanger (4.7% AA, 60 min.)
1 oz. Saaz (4.0% AA, 15 min.)

1 pkg. Wyeast 2124 Bohemian Lager
Carbonation:2.65 volumes


Type:Partial mash
Size:6.4 gallons
Color:~10 SRM
25 IBU
1½ lb. American 2-row
2¼ lb. German Vienna
1¾ lb. German Munich
10 oz. American crystal 40°L
6 oz. Dextrine malt (Cara-Pils)
Mash:70% efficiency - 9 quarts hot liquor for one step mash @ 155°F for 60 minutes. Mash out @ 170°F. Sparge with enough water @ 175°F for 4½ gallons of wort. Estimated sparge runoff SG: 1.034.
Boil:60 minutes
SG 1.0784.75 gallons
5½ lb. Gold Malt Extract
2½ oz. Liberty (3.8% AA, 60 min.)
½ oz. Saaz (4.2% AA, 20 min.)

1 tsp. Irish Moss @ 15 minutes
1 pkg. Bavarian Lager #2206 (make a starter)
Primary @ 54-56°F for 18 days. Rack to secondary and add 1 tsp. gelatin and lager @ 40°F for 6 weeks. Bottle or keg and hold at cellar temps. (62-64°F) for minimum of 8 weeks.
Carbonation:2.7 volumes


Type:All grain
Size:23 liters
Color: ~7 SRM
25 IBU
Water:2 g gypsum (despite sulphate, to help the Munich malt) and phosphoric acid q.v. will double the usual phosphoric addition to sparge water.
6½ lb. American 2-row
8 oz. Wheat malt
5 lb. American Munich

Mash:74% efficiency - Aim high (156°F) for mash-in.
Boil:60 minutes
SG: 1.07017 liters
¼ tsp. Irish moss @ 15 minutes
¾ oz. Northern Brewer (8.8% AA, 45 min.)
½ oz. Tettnanger (7.7% AA, 45 min.)

1 pkg. Wyeast Bavarian Lager
Primary and secondary 50°F.
Carbonation:Prime with DME.


Oktoberfest (5 Gallons)
OG: 1.059
7 lbs. German 2-row Pils
2½ lbs. German Light Munich
½ lb. German Wheat Malt Light
½ lb. Belgian Caramunich
1 lb. American Vienna
0.1 lb. American Black Patent
1 oz. Saaz (4½ AA%) (60 min.)
1 oz. Hallertau (3½ AA%) (30 min.)
1 oz. Saaz (4½ AA%) (15 min.)
1 oz. Hallertau (3½ AA%) (10 min.)
1 Vial White Labs Octoberfest/Märzen Lager Yeast (WLP820)

Good luck.



I also have clone recipes for Hacker-Pschorr Oktoberfest Amber Märzen, Ür- Märzen Oktoberfestbier, and Würzburger Oktoberfest if you need.



New Member
O'fest recipes

Hey wild.
I never got the chance to thank you for the recipes (went out of town and just got back to this). Thanks again!! I've copied all and will chose one for our brewclubs next batch in June!