Amber Malty European Lager - Märzen

An elegant, malty German amber lager with a clean, rich, toasty and bready malt flavor, restrained bitterness, and a dry finish that encourages another drink. The overall malt impression is soft, elegant, and complex, with a rich aftertaste that is never

Flavor Profile: Initial malt flavor often suggests sweetness, but finish is moderately-dry to dry. Distinctive and complex maltiness often includes a bready, toasty aspect. Hop bitterness is moderate, and the hop flavor is low to none (German types: complex, floral, herb

Ingredients: Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash was traditionally used to develop the rich malt profile.

BJCP Style Guide

Top 10 Märzen Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Mack Mikrobryggeri Haakon Senior 25 l	25 L	6.41%	19.37	1.065	1.016		BIAB	6155
Overthought Octoberfest	5 gal	6%	28.42	1.061	1.015		extract	4835
smoked marzen	20 L	5.95%	25.48	1.058	1.013		All Grain	4375
Hacker-Pschorr Oktoberfest clone	5 gal	6.51%	17.99	1.065	1.015		All Grain	3970
Marzen Oktoberfest Zymurgy 1/2016	11 gal	5.65%	24.87	1.056	1.013		All Grain	3552
Mardi Gras King Cake	5.5 gal	5.35%	85.34	1.054	1.014		Partial Mash	3238
Patchworx Oktoberfest	5.5 gal	5.96%	24.69	1.060	1.015		All Grain	3144
Oktoberfest sMaSh	5 gal	5.83%	21.08	1.056	1.011		All Grain	2826
Mack Mikrobryggeri Haakon Senior 25 l	25 L	6.73%	20.28	1.061	1.010		All Grain	2801
Grateful	4.5 gal	6.39%	38.47	1.060	1.011		All Grain	2076

Newest Märzen Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Marzen	23 L	5.08%	22.83	1.050	1.012		BIAB	1
Oktoberfest	30 L	4.22%	20.66	1.041	1.009		All Grain	10
Oktoberfest	5 gal	4.91%	31.16	1.050	1.012		Partial Mash	11
T5 FAFO Marzen	1 gal	6.19%	22.8	1.057	1.010		BIAB	24
Marzen	1 gal	6.44%	15.1	1.058	1.009		BIAB	23
Marzen 2025	25.5 gal	6.62%	20.53	1.060	1.009		All Grain	21
oktoberfest	52 L	5.9%	18.29	1.058	1.014		All Grain	32
October Leftovers	5.5 gal	6.07%	30.46	1.060	1.014		BIAB	19
Pummelung 100L	105 L	5.18%	0	1.049	1.009		All Grain	18
Oscarfest 2026	6 gal	6.85%	21.79	1.063	1.011		All Grain	23

Fermentables Used In Märzen Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	608		Grain	specialty malt	10°L	33	35%	1% - 100%
German - Vienna	521	German	Grain	base malt	4°L	37	30%	2% - 100%
German - Pilsner	465	German	Grain	base malt	1.6°L	38	41%	1% - 100%
Munich Dark 20L	361		Grain	specialty malt	20°L	34	24%	2% - 100%
American - Vienna	237	American	Grain	base malt	4°L	35	31%	3% - 100%
American - Pilsner	216	American	Grain	base malt	1.8°L	37	39%	5% - 100%
German - CaraMunich I	201	German	Grain	crystal malt	39°L	34	7%	2% - 47%
Munich	191		Grain	specialty malt	6°L	37	37%	4% - 100%
German - Melanoidin	185	German	Grain	roasted malt	25°L	37	5%	1% - 29%
German - CaraMunich II	180	German	Grain	crystal malt	46°L	34	7%	0% - 100%

Hops Used In Märzen Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	529	3.75	46%	8% - 100%
Tettnanger	426	4.5	44%	5% - 100%
Saaz	234	3.5	44%	5% - 100%
Hallertau Hersbrucker	197	4	45%	5% - 100%
Magnum	178	15	42%	2% - 100%
Domestic Hallertau	164	3.9	46%	13% - 100%
Hallertau Tradition (Germany)	123	5	53%	13% - 100%
Perle	120	8.2	48%	8% - 100%
Cascade	60	7	37%	7% - 100%
Northern Brewer	53	7.8	44%	3% - 100%

Steeping Grains Used In Märzen Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - CaraMunich II	18	German	Grain	crystal malt	46°L	34	62%	9% - 100%
German - CaraMunich I	17	German	Grain	crystal malt	39°L	34	49%	6% - 100%
Munich - Light 10L	11		Grain	specialty malt	10°L	33	42%	27% - 67%
American - Carapils (Dextrine Malt)	9	American	Grain	crystal malt	1.8°L	33	46%	13% - 100%
Munich Dark 20L	8		Grain	specialty malt	20°L	34	47%	3% - 100%
German - CaraMunich III	8	German	Grain	crystal malt	57°L	34	51%	20% - 100%
American - Caramel / Crystal 20L	7	American	Grain	crystal malt	20°L	35	40%	8% - 100%
German - Vienna	7	German	Grain	base malt	4°L	37	29%	25% - 48%
American - Vienna	7	American	Grain	base malt	4°L	35	44%	27% - 67%
German - Melanoidin	7	German	Grain	roasted malt	25°L	37	32%	13% - 50%

Yeasts Used In Märzen Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70	424	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	152	White Labs	Lagers	Med-High	Medium	69%	52°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	119	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Wyeast - Octoberfest Lager Blend 2633	116	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F
Wyeast - Bavarian Lager 2206	95	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
White Labs - German Lager Yeast WLP830	83	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Fermentis - Safale - American Ale Yeast US-05	71	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Omega Yeast Labs - Lutra Kveik OYL-071	53	Omega Yeast Labs	Norwegian Ales	High	Medium	78%	68°F	95°F
Imperial Yeast - L17 Harvest	48	Imperial Yeast	Lagers		Medium	70%	50°F	60°F
White Labs - German Bock Lager Yeast WLP833	44	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F

Other Ingredients Used In Märzen Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Gypsum	371	Water Agt	Mash	19%	0% - 100%
Calcium Chloride (dihydrate)	259	Water Agt	Mash	25%	0% - 100%
Epsom Salt	192	Water Agt	Mash	11%	0% - 67%
Lactic acid	189	Water Agt	Sparge	69%	0% - 100%
Whirlfloc	183	Fining	Boil	58%	0% - 100%
Irish Moss	130	Fining	Mash	66%	0% - 100%
Calcium Chloride (anhydrous)	119	Water Agt	Mash	20%	0% - 100%
Baking Soda	90	Water Agt	Mash	10%	0% - 44%
Yeast Nutrient	58	Other	Boil	34%	0% - 100%
Chalk	46	Water Agt	Mash	17%	0% - 100%

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