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	4881
Blood Moon Oktoberfest	5.5 gal	5%	22.86	1.052	1.014		All Grain	4511
BosToberfest	5 gal	5.14%	30.87	1.052	1.013		Partial Mash	4439
Pansy Planting Red Ale	5.5 gal	6.14%	330.73	1.062	1.016		All Grain	4249
Get Your A** to Marzen (5 gal)	5.5 gal	5.74%	22.45	1.059	1.015		All Grain	4043
Anno 2017 Märzen	6 gal	5.14%	23.88	1.054	1.015		All Grain	3862
Oktoberfest	5 gal	4.97%	0	1.051	1.013		Partial Mash	3683
Harvat Oktoberfest	5.5 gal	4.75%	33.64	1.048	1.012		All Grain	3673
October Beer	7.5 gal	4.99%	20.42	1.049	1.011		All Grain	3138
2206 Ocktoberfest	6 gal	5.89%	25.17	1.058	1.014		All Grain	2860

Newest Oktoberfest/Märzen (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
october fest 2024	5.5 gal	7.23%	0	1.078	1.023		All Grain	31
Oktoberfest	100 gal	4.77%	24.62	1.044	1.007		All Grain	38
Late Festy	4 gal	6.35%	20.34	1.061	1.013		All Grain	61
Oktoberfest	100 gal	5.61%	26.3	1.051	1.009		All Grain	34
Pilsner	40 L	4.84%	0	1.045	1.008		All Grain	40
Marzen 2024	10 gal	5.66%	18.78	1.061	1.018		All Grain	58
GPT Marzen	10 gal	5.82%	14.02	1.063	1.019		All Grain	58
Alley Marzen	10 gal	5.36%	60.16	1.054	1.014		All Grain	66
American Oktoberfest	5.5 gal	5.64%	28.11	1.053	1.010		BIAB	51
TogTober Fest	5.5 gal	6.76%	23.11	1.060	1.009		All Grain	71

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	304		Grain	specialty malt	10°L	33	32%	2% - 100%
German - Vienna	229	German	Grain	base malt	4°L	37	34%	4% - 86%
German - Pilsner	220	German	Grain	base malt	1.6°L	38	43%	6% - 100%
Munich Dark 20L	147		Grain	specialty malt	20°L	34	21%	1% - 100%
American - Vienna	107	American	Grain	base malt	4°L	35	28%	2% - 84%
German - CaraMunich I	94	German	Grain	crystal malt	39°L	34	8%	1% - 31%
American - Pilsner	72	American	Grain	base malt	1.8°L	37	42%	8% - 89%
German - CaraMunich II	67	German	Grain	crystal malt	46°L	34	7%	0% - 36%
Caramel / Crystal 60L	65		Grain	crystal malt	60°L	34	6%	1% - 15%
German - Melanoidin	63	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
Hallertau Mittelfruh	168	3.75	44%	7% - 100%
Tettnanger	166	4.5	42%	9% - 100%
Saaz	109	3.5	42%	4% - 100%
Hallertau Hersbrucker	100	4	43%	7% - 100%
Domestic Hallertau	71	3.9	43%	14% - 100%
Perle	52	8.2	41%	5% - 100%
Magnum	49	15	43%	8% - 100%
Hallertau Tradition (Germany)	30	5	58%	17% - 100%
Cascade	22	7	39%	11% - 100%
Hersbrucker	22	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%
Special B	3		Grain	crystal 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	95	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	72	White Labs	Lagers	Med-High	Medium	69%	52°F	58°F
Wyeast - Octoberfest Lager Blend 2633	58	Wyeast	Lagers	0.09	Med-Low	75%	48°F	58°F
Fermentis - Saflager - German Lager Yeast S-23	49	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
White Labs - German Lager Yeast WLP830	32	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
Wyeast - Bavarian Lager 2206	31	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
Fermentis - Safale - American Ale Yeast US-05	30	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
White Labs - German Ale/ Kölsch Yeast WLP029	26	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	23	Fermentis / Safale	Ale	.0975	High	75%	54°F	77°F
Wyeast - Bohemian Lager 2124	21	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	87	Fining	Boil	75%	0% - 100%
Gypsum	63	Water Agt	Mash	25%	0% - 100%
Whirlfloc	58	Water Agt	Boil	66%	0% - 100%
Calcium Chloride (dihydrate)	38	Water Agt	Mash	13%	0% - 100%
Epsom Salt	38	Water Agt	Mash	10%	0% - 53%
Lactic acid	29	Water Agt	Mash	74%	20% - 100%
Calcium Chloride (anhydrous)	20	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	17	Other	Boil	47%	0% - 100%
Table Salt	14	Water Agt	Mash	4%	0% - 21%
Baking Soda	10	Water Agt	Mash	3%	0% - 11%

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