European Amber Lager - Oktoberfest/Märzen (BJCP 2008)
Top 10 Oktoberfest/Märzen (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Oktoberfest |
5.5 gal | 4.77% | 34.04 | 1.053 | 1.016 | extract | 4608 | |
| BosToberfest |
5 gal | 5.14% | 30.87 | 1.052 | 1.013 | Partial Mash | 4276 | |
| Blood Moon Oktoberfest |
5.5 gal | 5% | 22.86 | 1.052 | 1.014 | All Grain | 4216 | |
| Pansy Planting Red Ale |
5.5 gal | 6.14% | 330.73 | 1.062 | 1.016 | All Grain | 4016 | |
| Get Your A** to Marzen (5 gal) |
5.5 gal | 5.74% | 22.45 | 1.059 | 1.015 | All Grain | 3885 | |
| Anno 2017 Märzen |
6 gal | 5.14% | 23.88 | 1.054 | 1.015 | All Grain | 3578 | |
| Harvat Oktoberfest |
5.5 gal | 4.75% | 33.64 | 1.048 | 1.012 | All Grain | 3570 | |
| Oktoberfest |
5 gal | 4.97% | 0 | 1.051 | 1.013 | Partial Mash | 3555 | |
| October Beer |
7.5 gal | 4.99% | 20.42 | 1.049 | 1.011 | All Grain | 2866 | |
| 2206 Ocktoberfest |
6 gal | 5.89% | 25.17 | 1.058 | 1.014 | All Grain | 2594 |
Newest Oktoberfest/Märzen (BJCP 2008) Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Marzen |
8.4 L | 5.58% | 25.88 | 1.051 | 1.009 | All Grain | 31 | |
| Experiment 5 |
23 L | 4.49% | 9.21 | 1.046 | 1.011 | Partial Mash | 39 | |
| Ze Marchen |
5.5 gal | 5.57% | 41.39 | 1.051 | 1.009 | BIAB | 59 | |
| Oktoberfest V2 |
12 gal | 5.19% | 30.42 | 1.050 | 1.010 | BIAB | 53 | |
| Punane märzen |
30 L | 6.57% | 24.88 | 1.061 | 1.011 | All Grain | 149 | |
| oktoberfest (trial) |
1 gal | 5.81% | 18.99 | 1.058 | 1.014 | BIAB | 107 | |
| Latest lager |
23 L | 5.18% | 24.14 | 1.046 | 1.007 | All Grain | 227 | |
| Oktoberfest |
5.5 gal | 6.03% | 25.18 | 1.060 | 1.014 | All Grain | 123 | |
| Oktoberfest 10/13/23 |
5.5 gal | 5.69% | 34.88 | 1.053 | 1.010 | All Grain | 142 | |
| Prancing Carny Spiced Ale |
110 gal | 5.87% | 29.52 | 1.060 | 1.015 | All Grain | 212 |
Fermentables Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Munich - Light 10L | 304 | Grain | specialty malt |
10°L
|
33 | 32% | 2% - 100% | |
| German - Vienna | 225 | German | Grain | base malt |
4°L
|
37 | 34% | 4% - 86% |
| German - Pilsner | 220 | German | Grain | base malt |
1.6°L
|
38 | 43% | 6% - 100% |
| Munich Dark 20L | 147 | Grain | specialty malt |
20°L
|
34 | 21% | 1% - 100% | |
| American - Vienna | 105 | American | Grain | base malt |
4°L
|
35 | 28% | 2% - 84% |
| German - CaraMunich I | 94 | German | Grain | crystal malt |
39°L
|
34 | 8% | 1% - 31% |
| American - Pilsner | 73 | American | Grain | base malt |
1.8°L
|
37 | 43% | 8% - 89% |
| German - CaraMunich II | 67 | German | Grain | crystal malt |
46°L
|
34 | 7% | 0% - 36% |
| Caramel / Crystal 60L | 65 | Grain | crystal malt |
60°L
|
34 | 6% | 1% - 15% | |
| German - Melanoidin | 62 | German | Grain | roasted malt |
25°L
|
37 | 5% | 1% - 13% |
Hops Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 168 | 3.75 | 44% | 7% - 100% |
| Tettnanger | 166 | 4.5 | 42% | 9% - 100% |
| Saaz | 105 | 3.5 | 42% | 4% - 100% |
| Hallertau Hersbrucker | 100 | 4 | 43% | 7% - 100% |
| Domestic Hallertau | 70 | 3.9 | 43% | 14% - 100% |
| Perle | 52 | 8.2 | 41% | 5% - 100% |
| Magnum | 48 | 15 | 43% | 8% - 100% |
| Hallertau Tradition (Germany) | 28 | 5 | 58% | 13% - 100% |
| Cascade | 22 | 7 | 39% | 11% - 100% |
| Hersbrucker | 22 | 4 | 33% | 13% - 100% |
Steeping Grains Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - CaraMunich II | 9 | German | Grain | crystal malt |
46°L
|
34 | 52% | 28% - 100% |
| American - Carapils (Dextrine Malt) | 8 | American | Grain | crystal malt |
1.8°L
|
33 | 41% | 14% - 100% |
| German - Melanoidin | 6 | German | Grain | roasted malt |
25°L
|
37 | 33% | 17% - 50% |
| German - CaraMunich I | 6 | German | Grain | crystal malt |
39°L
|
34 | 35% | 23% - 50% |
| German - Vienna | 5 | German | Grain | base malt |
4°L
|
37 | 50% | 21% - 67% |
| American - Caramel / Crystal 40L | 5 | American | Grain | crystal malt |
40°L
|
34 | 47% | 17% - 100% |
| Munich - Light 10L | 5 | Grain | specialty malt |
10°L
|
33 | 47% | 28% - 70% | |
| Caramel / Crystal 60L | 4 | Grain | crystal malt |
60°L
|
34 | 34% | 3% - 67% | |
| Special B | 3 | Grain | crystal malt |
115°L
|
34 | 27% | 14% - 33% | |
| German - Caramel Pils | 3 | German | Grain | crystal malt |
2.4°L
|
35 | 87% | 60% - 100% |
Yeasts Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)
| Name | Recipes | Laboratory | Type | Alcohol Tolerance | Flocculation | Attenuation | Min. Temp | Max. Temp |
|---|---|---|---|---|---|---|---|---|
| Fermentis - Saflager - German Lager Yeast W-34/70 | 92 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 72 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| Wyeast - Octoberfest Lager Blend 2633 | 58 | Wyeast | Lagers | 0.09 | Med-Low | 75% | 48°F | 58°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 49 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| White Labs - German Lager Yeast WLP830 | 32 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Wyeast - Bavarian Lager 2206 | 31 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| Fermentis - Safale - American Ale Yeast US-05 | 30 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 26 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
| Fermentis - Safale - English Ale Yeast S-04 | 23 | Fermentis / Safale | Ale | .0975 | High | 75% | 54°F | 77°F |
| Wyeast - Bohemian Lager 2124 | 21 | Wyeast | Lagers | 0.09 | Medium | 75% | 48°F | 58°F |
Other Ingredients Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Irish Moss | 87 | Fining | Boil | 75% | 0% - 100% |
| Gypsum | 57 | Water Agt | Mash | 27% | 0% - 100% |
| Whirlfloc | 56 | Fining | Boil | 65% | 0% - 100% |
| Calcium Chloride (dihydrate) | 35 | Water Agt | Mash | 12% | 0% - 100% |
| Epsom Salt | 35 | Water Agt | Mash | 10% | 0% - 53% |
| Lactic acid | 28 | Water Agt | Mash | 77% | 20% - 100% |
| Calcium Chloride (anhydrous) | 18 | Water Agt | Mash | 21% | 0% - 100% |
| Yeast Nutrient | 17 | Other | Boil | 47% | 0% - 100% |
| Table Salt | 11 | Water Agt | Mash | 5% | 0% - 21% |
| Wyeast - Beer Nutrient | 10 | Other | Boil | 51% | 0% - 100% |
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