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	4352
BosToberfest	5 gal	5.14%	30.87	1.052	1.013		Partial Mash	4102
Pansy Planting Red Ale	5.5 gal	6.14%	330.73	1.062	1.016		All Grain	3860
Blood Moon Oktoberfest	5.5 gal	5%	22.86	1.052	1.014		All Grain	3858
Get Your A** to Marzen (5 gal)	5.5 gal	5.74%	22.45	1.059	1.015		All Grain	3706
Oktoberfest	5 gal	4.97%	0	1.051	1.013		Partial Mash	3403
Harvat Oktoberfest	5.5 gal	4.75%	33.64	1.048	1.012		All Grain	3336
Anno 2017 Märzen	6 gal	5.14%	23.88	1.054	1.015		All Grain	3298
October Beer	7.5 gal	4.99%	20.42	1.049	1.011		All Grain	2604
2206 Ocktoberfest	6 gal	5.89%	25.17	1.058	1.014		All Grain	2314

Newest Oktoberfest/Märzen (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Sam Adams Oktoberfest Clone	5.5 gal	5.34%	14.84	1.054	1.014		extract	14
Oktoberfest Marzen	147 gal	5.41%	28.48	1.050	1.009		All Grain	19
Cosmic Oktoberfest Festbeir	5.5 gal	5.32%	28.61	1.056	1.016		All Grain	43
Tater's Octoberfest	2.5 gal	5.14%	36	1.051	1.012		All Grain	66
MikeTober Fest	5 gal	6.47%	21.59	1.066	1.016		BIAB	25
Quick-tober Fest	65 gal	5.33%	25.55	1.051	1.010		All Grain	31
Maceday festbier	5.5 gal	5.43%	23.15	1.056	1.014		All Grain	27
Marzen	350 L	4.87%	13.98	1.055	1.018		All Grain	50
2023 Fest Bier	11 gal	6.04%	23.11	1.061	1.015		All Grain	25
Chris and Ryan's Oktoberfest	5.5 gal	5.29%	28	1.058	1.018		BIAB	57

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	295		Grain	specialty malt	10°L	33	33%	2% - 100%
German - Vienna	219	German	Grain	base malt	4°L	37	34%	4% - 84%
German - Pilsner	215	German	Grain	base malt	1.6°L	38	43%	6% - 100%
Munich Dark 20L	145		Grain	specialty malt	20°L	34	21%	1% - 100%
American - Vienna	100	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	69	American	Grain	base malt	1.8°L	37	42%	8% - 89%
German - CaraMunich II	64	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	161	4.5	43%	9% - 100%
Hallertau Mittelfruh	158	3.75	45%	7% - 100%
Saaz	102	3.5	42%	4% - 100%
Hallertau Hersbrucker	95	4	43%	7% - 100%
Domestic Hallertau	67	3.9	43%	14% - 100%
Perle	50	8.2	41%	5% - 100%
Magnum	43	15	43%	8% - 100%
Cascade	22	7	39%	11% - 100%
Hallertau Tradition (Germany)	22	5	59%	17% - 100%
Hersbrucker	21	4	33%	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%
German - Vienna	5	German	Grain	base malt	4°L	37	50%	21% - 67%
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%
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	84	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	53	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	45	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	30	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Fermentis - Safale - American Ale Yeast US-05	29	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	20	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	86	Fining	Boil	74%	0% - 100%
Gypsum	52	Water Agt	Mash	30%	0% - 100%
Whirlfloc	50	Fining	Boil	66%	0% - 100%
Calcium Chloride (dihydrate)	30	Water Agt	Mash	13%	0% - 100%
Epsom Salt	30	Water Agt	Mash	10%	0% - 53%
Lactic acid	22	Water Agt	Mash	77%	20% - 100%
Calcium Chloride (anhydrous)	15	Water Agt	Mash	26%	0% - 100%
Yeast Nutrient	14	Other	Boil	54%	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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