Amber Malty European Lager - Märzen
BJCP Style GuideTop 10 Märzen Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Kevin (Jamil's) Vienna Lager |
12 gal | 4.93% | 28.85 | 1.049 | 1.011 | BIAB | 5280 | |
| Mack Mikrobryggeri Haakon Senior 25 l |
25 L | 6.46% | 19.29 | 1.066 | 1.016 | BIAB | 3440 | |
| Overthought Octoberfest |
5 gal | 6% | 28.42 | 1.061 | 1.015 | extract | 2821 | |
| smoked marzen |
20 L | 5.95% | 25.48 | 1.058 | 1.013 | All Grain | 2522 | |
| BIGGINS MATCHMAKER MARZEN |
15 gal | 5.54% | 23.79 | 1.055 | 1.013 | All Grain | 2354 | |
| Patchworx Oktoberfest |
5.5 gal | 5.96% | 24.69 | 1.060 | 1.015 | All Grain | 2136 | |
| Marzen Oktoberfest Zymurgy 1/2016 |
11 gal | 5.65% | 24.87 | 1.056 | 1.013 | All Grain | 1981 | |
| Mardi Gras King Cake |
5.5 gal | 5.35% | 85.34 | 1.054 | 1.014 | Partial Mash | 1932 | |
| Mack Mikrobryggeri Haakon Senior 25 l |
25 L | 6.79% | 20.2 | 1.062 | 1.010 | All Grain | 1816 | |
| Oktoberfest sMaSh |
5 gal | 5.83% | 21.08 | 1.056 | 1.011 | All Grain | 1369 |
Newest Märzen Recipes
| Title | Size | ABV | IBU | OG | FG | Color | Method | Views |
|---|---|---|---|---|---|---|---|---|
| Erocktoberfest Mk V |
3.8 gal | 5.04% | 30.19 | 1.050 | 1.011 | BIAB | 6 | |
| Munich Madness |
5.5 gal | 6.19% | 26.95 | 1.063 | 1.016 | All Grain | 8 | |
| Oktoberfest |
2.75 gal | 6.15% | 30.14 | 1.056 | 1.010 | extract | 7 | |
| Marzen |
5.5 gal | 5.94% | 20.21 | 1.056 | 1.010 | All Grain | 13 | |
| Zoigl |
5 gal | 5.61% | 21.73 | 1.051 | 1.009 | All Grain | 403 | |
| Märzen |
12 L | 5.85% | 18.73 | 1.059 | 1.015 | BIAB | 35 | |
| Oktoberfest |
5.5 gal | 5.54% | 18.85 | 1.060 | 1.018 | All Grain | 80 | |
| Oktoberfest BBH |
40 gal | 5.82% | 25.94 | 1.057 | 1.013 | All Grain | 60 | |
| Ryetoberfest |
5.5 gal | 6.29% | 45.89 | 1.064 | 1.016 | All Grain | 34 | |
| Sterktoberfest |
11.5 gal | 5.12% | 33.52 | 1.052 | 1.013 | All Grain | 36 |
Fermentables Used In Märzen Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| Munich - Light 10L | 423 | Grain | specialty malt |
10°L
|
33 | 35% | 1% - 100% | |
| German - Vienna | 340 | German | Grain | base malt |
4°L
|
37 | 31% | 2% - 100% |
| German - Pilsner | 314 | German | Grain | base malt |
1.6°L
|
38 | 40% | 1% - 100% |
| Munich Dark 20L | 244 | Grain | specialty malt |
20°L
|
34 | 26% | 2% - 100% | |
| American - Vienna | 121 | American | Grain | base malt |
4°L
|
35 | 31% | 3% - 100% |
| German - CaraMunich I | 115 | German | Grain | crystal malt |
39°L
|
34 | 7% | 2% - 47% |
| American - Pilsner | 113 | American | Grain | base malt |
1.8°L
|
37 | 39% | 5% - 86% |
| American - Caramel / Crystal 60L | 97 | American | Grain | crystal malt |
60°L
|
34 | 6% | 1% - 20% |
| German - CaraMunich II | 97 | German | Grain | crystal malt |
46°L
|
34 | 7% | 1% - 45% |
| German - Melanoidin | 96 | German | Grain | roasted malt |
25°L
|
37 | 6% | 1% - 25% |
Hops Used In Märzen Recipes (View More)
| Name | Recipes | Average AA | Avg. Usage | Usage Range |
|---|---|---|---|---|
| Hallertau Mittelfruh | 249 | 3.75 | 44% | 10% - 100% |
| Tettnanger | 230 | 4.5 | 44% | 10% - 100% |
| Hallertau Hersbrucker | 131 | 4 | 44% | 12% - 100% |
| Saaz | 131 | 3.5 | 44% | 9% - 100% |
| Domestic Hallertau | 111 | 3.9 | 47% | 13% - 100% |
| Magnum | 104 | 15 | 42% | 3% - 100% |
| Perle | 64 | 8.2 | 55% | 8% - 100% |
| Hersbrucker | 29 | 4 | 37% | 11% - 100% |
| Mount Hood | 27 | 4.8 | 50% | 5% - 100% |
| Cascade | 27 | 7 | 34% | 9% - 100% |
Steeping Grains Used In Märzen Recipes (View More)
| Name | Recipes | Country | Category | Type | Color | PPG | Avg. Usage | Usage Range |
|---|---|---|---|---|---|---|---|---|
| German - CaraMunich II | 11 | German | Grain | crystal malt |
46°L
|
34 | 61% | 25% - 100% |
| Munich - Light 10L | 11 | Grain | specialty malt |
10°L
|
33 | 44% | 27% - 67% | |
| German - CaraMunich I | 11 | German | Grain | crystal malt |
39°L
|
34 | 36% | 6% - 100% |
| American - Carapils (Dextrine Malt) | 7 | American | Grain | crystal malt |
1.8°L
|
33 | 48% | 13% - 100% |
| Munich Dark 20L | 6 | Grain | specialty malt |
20°L
|
34 | 47% | 3% - 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 - Caramel / Crystal 20L | 5 | American | Grain | crystal malt |
20°L
|
35 | 45% | 13% - 100% |
| Belgian - Special B | 4 | Belgian | Grain | roasted malt |
115°L
|
34 | 17% | 11% - 25% |
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 | 187 | Fermentis / Safale | Lagers | .105 | High | 83% | 48°F | 72°F |
| White Labs - Oktoberfest/Märzen Lager Yeast WLP820 | 79 | White Labs | Lagers | Med-High | Medium | 69% | 52°F | 58°F |
| Wyeast - Octoberfest Lager Blend 2633 | 65 | Wyeast | Lagers | 0.09 | Med-Low | 75% | 48°F | 58°F |
| Fermentis - Saflager - German Lager Yeast S-23 | 64 | Fermentis / Safale | Lagers | .105 | High | 82% | 48°F | 72°F |
| Wyeast - Bavarian Lager 2206 | 63 | Wyeast | Lagers | 0.09 | Med-High | 75% | 46°F | 58°F |
| White Labs - German Lager Yeast WLP830 | 57 | White Labs | Lagers | Medium | Medium | 76.5% | 50°F | 55°F |
| Imperial Yeast - L17 Harvest | 33 | Imperial Yeast | Lagers | Medium | 70% | 50°F | 60°F | |
| Fermentis - Safale - American Ale Yeast US-05 | 33 | Fermentis / Safale | Ales | Low | Medium | 81% | 54°F | 77°F |
| White Labs - German Bock Lager Yeast WLP833 | 30 | White Labs | Lagers | Med-High | Medium | 73% | 48°F | 55°F |
| White Labs - German Ale/ Kölsch Yeast WLP029 | 25 | White Labs | Ale | Medium | Medium | 75% | 65°F | 69°F |
Other Ingredients Used In Märzen Recipes (View More)
| Name | Recipes | Type | Use | Avg. Usage | Usage Range |
|---|---|---|---|---|---|
| Gypsum | 141 | Water Agt | Mash | 23% | 0% - 100% |
| Calcium Chloride (dihydrate) | 91 | Water Agt | Mash | 24% | 0% - 100% |
| Whirlfloc | 81 | Water Agt | Boil | 65% | 0% - 100% |
| Irish Moss | 76 | Fining | Boil | 71% | 0% - 100% |
| Epsom Salt | 69 | Water Agt | Mash | 11% | 0% - 67% |
| Lactic acid | 69 | Water Agt | Mash | 67% | 1% - 100% |
| Calcium Chloride (anhydrous) | 38 | Water Agt | Mash | 24% | 0% - 100% |
| Baking Soda | 28 | Water Agt | Mash | 12% | 0% - 44% |
| Chalk | 23 | Water Agt | Mash | 15% | 0% - 71% |
| Wyeast - Beer Nutrient | 21 | Water Agt | Boil | 28% | 0% - 100% |
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