European Amber Lager - Oktoberfest/Märzen (BJCP 2008)

Top 10 Oktoberfest/Märzen (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Oktoberfest	5.5 gal	4.77%	34.04	1.053	1.016		extract	4035
BosToberfest	5 gal	5.14%	30.87	1.052	1.013		Partial Mash	3974
Pansy Planting Red Ale	5.5 gal	6.14%	330.73	1.062	1.016		All Grain	3783
Blood Moon Oktoberfest	5.5 gal	5%	22.86	1.052	1.014		All Grain	3681
Get Your A** to Marzen (5 gal)	5.5 gal	5.74%	22.45	1.059	1.015		All Grain	3584
Oktoberfest	5 gal	4.97%	0	1.051	1.013		Partial Mash	3304
Harvat Oktoberfest	5.5 gal	4.75%	33.64	1.048	1.012		All Grain	3189
Anno 2017 Märzen	6 gal	5.14%	23.88	1.054	1.015		All Grain	3117
October Beer	7.5 gal	4.99%	20.42	1.049	1.011		All Grain	2515
2206 Ocktoberfest	6 gal	5.89%	25.17	1.058	1.014		All Grain	2182

Newest Oktoberfest/Märzen (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Marzen 15 BBl	527 gal	5.33%	24.9	1.052	1.011		All Grain	16
Frank II	20.8 L	5.51%	15.55	1.054	1.012		BIAB	26
Das BOOOOT!	5 gal	8.73%	30.96	1.089	1.022		extract	46
oktoberfest 1/2/23	5.5 gal	5.21%	34.09	1.056	1.017		All Grain	104
American Oktoberfest Citrino	570 L	5.25%	15.72	1.050	1.010		All Grain	67
Zoiglbier	5.5 gal	4.62%	16.75	1.047	1.012		All Grain	174
Sleeping with your shoes on	27 L	5.45%	33.69	1.054	1.012		BIAB	126
LAG - Oktoberfest	19 L	5.08%	11.1	1.051	1.012		All Grain	226
Okto Eins	5 gal	5.61%	30.42	1.053	1.010		extract	91
Ernte beer 2G limited release	2.25 gal	3.41%	20.67	1.031	1.005		extract	150

Fermentables Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	296		Grain	specialty malt	10°L	33	33%	2% - 100%
German - Vienna	221	German	Grain	base malt	4°L	37	34%	4% - 84%
German - Pilsner	216	German	Grain	base malt	1.6°L	38	43%	6% - 100%
Munich Dark 20L	141		Grain	specialty malt	20°L	34	22%	1% - 100%
American - Vienna	99	American	Grain	base malt	4°L	35	28%	2% - 84%
German - CaraMunich I	92	German	Grain	crystal malt	39°L	34	8%	1% - 31%
American - Pilsner	67	American	Grain	base malt	1.8°L	37	42%	8% - 89%
German - CaraMunich II	65	German	Grain	crystal malt	46°L	34	7%	0% - 36%
Caramel / Crystal 60L	61		Grain	crystal malt	60°L	34	6%	1% - 15%
German - Melanoidin	61	German	Grain	roasted malt	25°L	37	5%	1% - 13%

Hops Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)

Name	Recipes	Average AA	Avg. Usage	Usage Range
Tettnanger	160	4.5	42%	9% - 100%
Hallertau Mittelfruh	158	3.75	45%	7% - 100%
Saaz	100	3.5	42%	4% - 100%
Hallertau Hersbrucker	95	4	43%	7% - 100%
Domestic Hallertau	65	3.9	44%	15% - 100%
Perle	49	8.2	40%	5% - 100%
Magnum	44	15	44%	8% - 100%
Cascade	21	7	39%	11% - 100%
Northern Brewer	20	7.8	44%	8% - 100%
Hersbrucker	20	4	34%	13% - 100%

Steeping Grains Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
German - CaraMunich II	9	German	Grain	crystal malt	46°L	34	52%	28% - 100%
American - Carapils (Dextrine Malt)	8	American	Grain	crystal malt	1.8°L	33	41%	14% - 100%
German - Melanoidin	6	German	Grain	roasted malt	25°L	37	33%	17% - 50%
German - CaraMunich I	6	German	Grain	crystal malt	39°L	34	35%	23% - 50%
American - Caramel / Crystal 40L	5	American	Grain	crystal malt	40°L	34	47%	17% - 100%
Munich - Light 10L	5		Grain	specialty malt	10°L	33	47%	28% - 70%
German - Vienna	4	German	Grain	base malt	4°L	37	45%	21% - 67%
Caramel / Crystal 60L	4		Grain	crystal malt	60°L	34	34%	3% - 67%
Belgian - Special B	3	Belgian	Grain	roasted malt	115°L	34	27%	14% - 33%
German - Caramel Pils	3	German	Grain	crystal malt	2.4°L	35	87%	60% - 100%

Yeasts Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)

Name	Recipes	Laboratory	Type	Alcohol Tolerance	Flocculation	Attenuation	Min. Temp	Max. Temp
Fermentis - Saflager - German Lager Yeast W-34/70	85	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	71	White Labs	Lagers	Med-High	Medium	69%	52°F	58°F
Wyeast - Octoberfest Lager Blend 2633	52	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	44	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	31	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Wyeast - Bavarian Lager 2206	29	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Fermentis - Safale - American Ale Yeast US-05	28	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	25	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	22	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Bohemian Lager 2124	19	Wyeast	Lagers	0.09	Medium	75%	48°F	58°F

Other Ingredients Used In Oktoberfest/Märzen (BJCP 2008) Recipes (View More)

Name	Recipes	Type	Use	Avg. Usage	Usage Range
Irish Moss	84	Other	Boil	74%	0% - 100%
Whirlfloc	50	Water Agt	Boil	66%	0% - 100%
Gypsum	49	Water Agt	Mash	31%	0% - 100%
Calcium Chloride (dihydrate)	29	Water Agt	Mash	13%	0% - 100%
Epsom Salt	27	Water Agt	Mash	10%	0% - 53%
Lactic acid	21	Water Agt	Mash	80%	20% - 100%
Yeast Nutrient	14	Other	Boil	56%	0% - 100%
Calcium Chloride (anhydrous)	13	Water Agt	Mash	28%	0% - 100%
Wyeast - Beer Nutrient	10	Water Agt	Boil	51%	0% - 100%
Table Salt	10	Water Agt	Mash	4%	0% - 21%

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