Description
Oktoberfest beer or Märzenbier was historically brewed in March (März in German), lagered all summer long, and served to thirsty revellers at the Munich Oktoberfest.
Includes: malt extract, brewing sugar, steeping grains, bittering hops and brewing yeast. Brewing of these recipes requires the use of a minimum 12 litre pot, thermometer, grain steeping bag and hop bag.
Fermentation Temperature Range: 7 to 13°C
