Mash the grains using a single-infusion mash at 152 F (66C) for 90 minutes. Since the recipe calls for a single-infusion mash, it is perfect for those of us who batch sparge. Add all of the hops at the start of your boil. We don’t add flavor or aroma hops, because the malt is accentuated in the Märzen beer.
Ferment the beer as close to 50F (10C) as possible. You can start the fermentation at a higher temperature, but you should reduce the temperature to 50F (10C) within a day or so. A better method would be to use a good lager starter.
After the fermentation ends, lager the beer for 2 months at a temperature between 34-40F (2C-4C). This is the tough part, waiting. The Germans make this beer in March, and usually serve the beer in September. If you want to make this beer for Oktoberfest this year, start now.
The beer should be carbonated at 2.57 to 2.73 volumes. The head should be solid.