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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%

Photos