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% |