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Jekyll Brewing Seven Bridges Oktoberfest

Celebrate Oktoberfest year-round with this Seven Bridges clone recipe from Jekyll Brewing of Alpharetta, Ga. Malty sweetness is nicely balanced by German Tettnang hops.

This homebrew recipe is featured in Top 50 Commercial Clone Beer Recipes. Find out what recipe was featured for your state!

Jekyll Brewing Seven Bridges Oktoberfest | Oktoberfest/Märzen


  • For 10 gallons
    • 9.75 lb Wetermann Munich Type 1
    • 4.9 lb Weyermann Vienna malt
    • 4 lb Weyermann Pilsner malt
    • 1 lb Weyermann Melanoidin malt
    • 2.9 oz Weyermann Acidulated malt (optional: depends on pH)
    • 2.2 oz Tettnang hops, 4.5% a.a. (60 min)
    • 1.85 oz Tettnang hops, 4.5% a.a. (10 min)
    • Whirlfloc (10 min)
    • Yeast Nutrient (10 min)
    • White Labs WLP830 German Lager yeast


    • Original Gravity: 1.054
    • Final Gravity: 1.012
    • IBU: 23.2
    • SRM: 8.9
    • Boil Time: 90 minutes


    Prepare a yeast starter 24 hours before pitching.

    Mash in at 153° F. (Optional: after the saccharification rest, raise temperature for mash out by heating during vorlauf or use infusion step mash technique by adding 168° F water).

    Conduct a 90 minute boil, following the additions as listed in the ingredients. Chill to 65° F, oxygenate the wort, and pitch the yeast. After active fermentation has started, slowly drop the temperature to 54° F over 24 hours. When just shy of terminal gravity, start raising the temeprature 2-4° F a day to reach 68° F diacetyl rest. Hold at 68° F for 48 hours. After this rest, drop the temperature to 55° F and rack beer into a secondary vessel. Proceed to drop the temperature to lagering temperatures and hold for 1-2 weeks.

    After the beer has been resting at low temperatures for 1-2 weeks, it’s time to package!

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