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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 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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