European Amber Lager - Oktoberfest/Märzen

Top 10 Oktoberfest/Märzen Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Pansy Planting Red Ale	5.5 gal	6.14%	330.73	1.062	1.016		All Grain	2752
BosToberfest	5 gal	5.14%	30.87	1.052	1.013		Partial Mash	2711
Marzen For Mike	5.5 gal	5.11%	24.03	1.056	1.017		BIAB	2648
Island's Oktoberfest	6 gal	5.43%	26.91	1.060	1.019		extract	2526
Blood Moon Oktoberfest	5.5 gal	5%	22.86	1.052	1.014		All Grain	2135
Teuflisch Hellrauch	5 gal	5.5%	31.4	1.056	1.014		BIAB	1782
Get Your A** to Marzen (5 gal)	5.5 gal	5.74%	22.45	1.059	1.015		All Grain	1751
Rimrock Brewers' Guild Oktoberfest #1	5 gal	5.25%	0	1.053	1.013		extract	1710
Harvat Oktoberfest	5.5 gal	4.75%	33.64	1.048	1.012		All Grain	1662
Oktoberfest	5 gal	4.97%	0	1.051	1.013		Partial Mash	1553

Newest Oktoberfest/Märzen Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
kohlensäurehaltiges Orangenbier	5.5 gal	6.23%	19.68	1.062	1.015		All Grain	17
Northern Brewer Oktoberfest	5.5 gal	5.99%	0	1.056	1.011		All Grain	7
Red Oak Clone	5.5 gal	4.29%	25.73	1.044	1.011		BIAB	11
S33 Trial Light Munich	21 L	4.95%	29.84	1.054	1.016		BIAB	15
Marzen	30 L	6.6%	25.58	1.060	1.010		All Grain	31
Paulander Oktoberfest	1.875 gal	5.49%	24.13	1.056	1.014		All Grain	71
Dropleaf	5 gal	5.58%	23.22	1.058	1.016		extract	22
Levi's Moktoberfest	10 gal	5.17%	23.34	1.051	1.012		All Grain	11
Yantaar Lager	25 L	5.93%	27.06	1.054	1.009		All Grain	21
Hunters Amber Ale	6 gal	5.38%	15.34	1.049	1.008		All Grain	19

Fermentables Used In Oktoberfest/Märzen Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - Pilsner	201	German	Grain	base malt	1.6°L	38	42%	6% - 100%
German - Munich Light	190	German	Grain	base malt	6°L	37	34%	4% - 100%
German - Vienna	186	German	Grain	base malt	4°L	37	34%	4% - 84%
American - Vienna	81	American	Grain	base malt	4°L	35	29%	2% - 84%
German - CaraMunich I	74	German	Grain	crystal malt	39°L	34	8%	2% - 45%
American - Munich - Light 10L	68	American	Grain	base malt	10°L	33	31%	4% - 100%
German - Munich Dark	62	German	Grain	base malt	15.5°L	37	23%	4% - 73%
German - Melanoidin	55	German	Grain	roasted malt	25°L	37	5%	1% - 25%
German - CaraMunich II	55	German	Grain	crystal malt	46°L	34	6%	0% - 18%
American - Pilsner	49	American	Grain	base malt	1.8°L	37	44%	8% - 89%

Hops Used In Oktoberfest/Märzen Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Tettnanger	137	4.5	43%	9% - 100%
Hallertau Mittelfruh	99	3.75	45%	7% - 100%
Hallertau Hersbrucker	83	4	44%	7% - 100%
Saaz	71	3.5	39%	4% - 100%
Domestic Hallertau	57	3.9	44%	15% - 100%
Perle	38	8.2	37%	5% - 100%
Magnum	33	15	46%	8% - 100%
Northern Brewer - Hallertau	17	4.1	39%	17% - 100%
Hersbrucker	15	4	32%	13% - 63%
Cascade	15	7	38%	11% - 100%

Steeping Grains Used In Oktoberfest/Märzen Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - CaraMunich II	8	German	Grain	crystal malt	46°L	34	52%	28% - 100%
German - CaraMunich I	5	German	Grain	crystal malt	39°L	34	34%	23% - 50%
German - Melanoidin	5	German	Grain	roasted malt	25°L	37	36%	17% - 50%
American - Caramel / Crystal 60L	5	American	Grain	crystal malt	60°L	34	38%	3% - 67%
American - Carapils (Dextrine Malt)	5	American	Grain	crystal malt	1.8°L	33	32%	14% - 50%
American - Caramel / Crystal 40L	4	American	Grain	crystal malt	40°L	34	39%	17% - 100%
German - Vienna	4	German	Grain	base malt	4°L	37	45%	21% - 67%
American - Munich - Light 10L	3	American	Grain	base malt	10°L	33	61%	50% - 80%
American - Victory	3	American	Grain	roasted malt	28°L	34	32%	7% - 50%
American - Vienna	3	American	Grain	base malt	4°L	35	48%	37% - 60%

Yeasts Used In Oktoberfest/Märzen Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	54	White Labs	Lager	Med-High	Medium	69%	52°F	58°F
Wyeast - Octoberfest Lager Blend 2633	48	Wyeast	Lager	0.09	Med-Low	75%	48°F	58°F
Fermentis - Saflager - German Lager Yeast W-34/70	44	Fermentis / Safale	Lager	.105	High	83%	48°F	72°F
Fermentis - Saflager - German Lager Yeast S-23	31	Fermentis / Safale	Lager	.105	High	82%	48°F	72°F
White Labs - German Ale/ Kölsch Yeast WLP029	25	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - American Ale Yeast US-05	24	Fermentis / Safale	Ale	.095	Medium	81%	54°F	77°F
White Labs - German Lager Yeast WLP830	23	White Labs	Lager	Medium	Medium	76.5%	50°F	55°F
Wyeast - Bavarian Lager 2206	21	Wyeast	Lager	0.09	Med-High	75%	46°F	58°F
Fermentis - Safale - English Ale Yeast S-04	20	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Bohemian Lager 2124	19	Wyeast	Lager	0.09	Medium	75%	48°F	58°F

Other Ingredients Used In Oktoberfest/Märzen Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	68	Fining	Boil	75%	2% - 100%
Whirlfloc	33	Fining	Boil	72%	11% - 100%
Gypsum	23	Water Agt	Mash	37%	0% - 100%
Epsom Salt	14	Water Agt	Mash	7%	0% - 43%
Calcium Chloride (dihydrate)	10	Water Agt	Mash	9%	0% - 43%
Table Salt	9	Water Agt	Mash	2%	0% - 14%
Calcium Chloride (dihydrate)	8	Water Agt	Mash	0%	0% - 2%
Lactic acid	7	Water Agt	Mash	80%	53% - 100%
Wyeast - Beer Nutrient	4	Water Agt	Mash	75%	50% - 100%
Phosphoric acid	4	Water Agt	Mash	86%	45% - 100%

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