Amber Malty European Lager - Märzen
BJCP Style GuideTop 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% |