Amber Malty European Lager - Märzen

BJCP Style Guide

Top 10 Märzen Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Marzen/Oktoberfest	5.5 gal	6.54%	28.04	1.060	1.011		All Grain	5366
Kevin (Jamil's) Vienna Lager	12 gal	4.93%	28.85	1.049	1.011		BIAB	4159
Mack Mikrobryggeri Haakon Senior 25 l	25 L	6.46%	19.29	1.066	1.016		BIAB	2751
Overthought Octoberfest	5 gal	6%	28.42	1.061	1.015		extract	1953
BIGGINS MATCHMAKER MARZEN	15 gal	5.54%	23.79	1.055	1.013		All Grain	1851
smoked marzen	20 L	5.95%	25.48	1.058	1.013		All Grain	1559
Patchworx Oktoberfest	5.5 gal	5.96%	24.69	1.060	1.015		All Grain	1487
Mardi Gras King Cake	5.5 gal	5.35%	85.34	1.054	1.014		Partial Mash	1465
Marzen Oktoberfest Zymurgy 1/2016	11 gal	5.65%	24.87	1.056	1.013		All Grain	1448
Mack Mikrobryggeri Haakon Senior 25 l	25 L	6.79%	20.2	1.062	1.010		All Grain	1308

Newest Märzen Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Märzen	18 L	5.29%	30.35	1.054	1.014		All Grain	10
Marzen 1970	5.25 gal	5.78%	24.66	1.060	1.016		All Grain	21
AltFiest	11 gal	6.12%	27.8	1.055	1.008		BIAB	24
Smoked Märzen	5.5 gal	6.01%	29.13	1.066	1.021		BIAB	11
Mash Up Marzen	20 L	6.21%	21.18	1.058	1.011		All Grain	18
Marzen/Bock Cream Ale blend	21 L	5.85%	20.11	1.058	1.013		All Grain	9
Amber Alert	20.8 L	6.58%	135.86	1.062	1.012		All Grain	15
My Favorite Marzen 2	5.5 gal	5.76%	23.57	1.057	1.013		extract	40
Ich Bin Ein Fattendorfer	24 L	5.85%	58.68	1.054	1.010		All Grain	80
LeRoss 22 AmberFestMarzen Mashup	7 L	5.72%	32.19	1.056	1.012		All Grain	17

Fermentables Used In Märzen Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	311		Grain	specialty malt	10°L	33	36%	2% - 100%
German - Vienna	240	German	Grain	base malt	4°L	37	30%	2% - 100%
German - Pilsner	240	German	Grain	base malt	1.6°L	38	41%	1% - 100%
Munich Dark 20L	177		Grain	specialty malt	20°L	34	27%	3% - 100%
German - CaraMunich I	80	German	Grain	crystal malt	39°L	34	7%	2% - 28%
American - Vienna	77	American	Grain	base malt	4°L	35	32%	7% - 100%
American - Pilsner	71	American	Grain	base malt	1.8°L	37	40%	5% - 83%
German - Melanoidin	67	German	Grain	roasted malt	25°L	37	6%	1% - 25%
American - Caramel / Crystal 60L	61	American	Grain	crystal malt	60°L	34	6%	1% - 20%
German - CaraMunich II	58	German	Grain	crystal malt	46°L	34	7%	1% - 45%

Hops Used In Märzen Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	148	3.75	43%	10% - 100%
Tettnanger	142	4.5	43%	10% - 100%
Domestic Hallertau	97	3.9	47%	13% - 100%
Hallertau Hersbrucker	90	4	45%	12% - 100%
Saaz	89	3.5	42%	9% - 100%
Magnum	62	15	38%	7% - 100%
Perle	41	8.2	52%	8% - 100%
Mount Hood	23	4.8	50%	5% - 100%
Hersbrucker	17	4	38%	11% - 100%
Cascade	17	7	32%	9% - 100%

Steeping Grains Used In Märzen Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	11		Grain	specialty malt	10°L	33	44%	27% - 67%
German - CaraMunich I	9	German	Grain	crystal malt	39°L	34	34%	6% - 100%
German - CaraMunich II	6	German	Grain	crystal malt	46°L	34	53%	33% - 100%
Munich - 60L	6		Grain	specialty malt	60°L	33	51%	16% - 100%
American - Caramel / Crystal 80L	5	American	Grain	crystal malt	80°L	33	32%	14% - 50%
American - Caramel / Crystal 120L	5	American	Grain	crystal malt	120°L	33	38%	6% - 86%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	45%	19% - 100%
German - Vienna	4	German	Grain	base malt	4°L	37	26%	25% - 29%
Belgian - Special B	4	Belgian	Grain	roasted malt	115°L	34	17%	11% - 25%
American - Caramel / Crystal 60L	4	American	Grain	crystal malt	60°L	34	48%	13% - 100%

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	103	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
Wyeast - Bavarian Lager 2206	47	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	46	White Labs	Lagers	Med-High	Medium	69%	52°F	58°F
Wyeast - Octoberfest Lager Blend 2633	44	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F
White Labs - German Lager Yeast WLP830	40	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Fermentis - Saflager - German Lager Yeast S-23	37	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Fermentis - Safale - American Ale Yeast US-05	28	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - German Bock Lager Yeast WLP833	24	White Labs	Lagers	Med-High	Medium	73%	48°F	55°F
White Labs - German Ale/ Kölsch Yeast WLP029	20	White Labs	Ale	Medium	Medium	75%	65°F	69°F
White Labs - Southern German Lager Yeast WLP838	17	White Labs	Lagers	Medium	Med-High	72%	50°F	55°F

Other Ingredients Used In Märzen Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	62	Fining	Boil	71%	0% - 100%
Gypsum	52	Water Agt	Mash	27%	0% - 100%
Whirlfloc	35	Fining	Boil	74%	0% - 100%
Lactic acid	32	Water Agt	Mash	62%	1% - 100%
Calcium Chloride (dihydrate)	24	Water Agt	Sparge	18%	0% - 64%
Calcium Chloride (dihydrate)	22	Water Agt	Mash	17%	0% - 50%
Epsom Salt	17	Water Agt	Mash	11%	0% - 49%
Chalk	12	Water Agt	Mash	22%	0% - 71%
Calcium Chloride (anhydrous)	8	Water Agt	Mash	15%	0% - 50%
Table Salt	7	Water Agt	Mash	4%	0% - 11%

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