Purchase our Zombie Fest recipe here.


  • 1 Oktoberfest Lager (Yeast under lid - You won’t be using this.)
  • 2 Brewmax DME - Smooth
  • 1 Packet Munich Malt (4 oz.)
  • 1 Packet Vienna Malt (4 oz.)
  • 1 Packet Tettnanger Hops (1/2 oz)
  • 1 Saflager W-34/70
  • 2 Muslin Sacks
  • 1 Packet No-Rinse Cleanser

PLEASE NOTE: If you are not going to brew this recipe right away, we recommend that you refrigerate the packets of grains to preserve freshness


  • Thermometer for Steeping/Mashing - Range up to 175°F (found here)


Additional Information

  • OG: 1.053 (approx.) -- FG: 1.013 (approx.)
  • Suggested conditioning time is 3 to 6 weeks.
  • Flavor: Malty
  • ABV (alc/vol): 5.1
  • SRM (Color): 11
  • IBU (Bitterness): 21
  • BJCP Style: 6. Amber Malty European Lager - 6A. Marzen


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)



Brewing beer is the process of combining a starch source (in this case, a malt brewing extract) with yeast. Once combined, the yeast eats the sugars in the malt, producing alcohol and carbon dioxide (CO2). This process is called fermentation.

  1. Using a measuring cup, pour 4 cups of water into your clean 3-quart or larger pot.
  2. Add the grains to the Muslin Grain Sack and bring your water up to above 155 degrees F.
  3. Add the grain sack to the hot water and steep for 30 minutes between 155-165 degrees.
  4. Carefully lift the grain sack out of the pot and place into a strainer/colander. Rinse the sack over the pot with 1 cup of hot water. Let drain. Do NOT squeeze the grain bag. Discard grain bag.
  5. Remove the yeast packet from under the lid of the Brewing Extract (you won’t be using this), then place the unopened can in hot tap water.
  6. Place the pellet hops into the hop sack tying it closed, then trim away excess material.
  7. Bring grain water to a boil, add in hop sack and boil for 5 minutes, then remove from heat.
  8. Open the can of Brewing Extract and DME packs and pour the contents into the hot mixture. Stir until thoroughly mixed and the DME is dissolved. This mixture of unfermented beer is called “wort”.
  9. Fill keg with cold tap water to the #1 mark on the back.
  10. Pour the wort into the keg (including hop sack), and then bring the volume of the keg to the #2 mark by adding more cold water. Stir vigorously with the spoon or whisk.
  11. Sprinkle the Saflager W-34/70 yeast packet into the keg, and screw on the lid. Do not stir.
  12. Put your keg in a location with a consistent temperature between 53.6° and 59° F (12°-15° C) and out of direct sunlight. After approximately 24 hours, you will be able to see the fermentation process happening by shining a flashlight into the keg. You'll see the yeast in action in the wort. The liquid will be opaque and milky, you will see bubbles rising in the liquid, and there will be bubbles on the surface.
  13. You’ll ferment for 21 days total. Your fermentation will usually reach its peak in 2 to 5 days (this is also known as “high krausen”). You may see a layer of foam on top of the wort, and sediment will accumulate at the bottom of the fermenter. This is totally normal. Complete fermentation will take approximately 2 weeks. After high krausen the foam and activity will subside and your batch will appear to be dormant. Your beer is still fermenting. The yeast is still at work slowly finishing the fermentation process.


Follow the steps outlined in your Mr. Beer Kit Instructions. (You can find a copy of these instructions to download by visiting our help desk.)