European Amber Lager - Oktoberfest/Märzen (BJCP 2008) - Beer Recipes | Brewer's Friend
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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 4578
BosToberfest
5 gal 5.14% 30.87 1.052 1.013
Partial Mash 4250
Blood Moon Oktoberfest
5.5 gal 5% 22.86 1.052 1.014
All Grain 4159
Pansy Planting Red Ale
5.5 gal 6.14% 330.73 1.062 1.016
All Grain 3978
Get Your A** to Marzen (5 gal)
5.5 gal 5.74% 22.45 1.059 1.015
All Grain 3861
Oktoberfest
5 gal 4.97% 0 1.051 1.013
Partial Mash 3538
Harvat Oktoberfest
5.5 gal 4.75% 33.64 1.048 1.012
All Grain 3530
Anno 2017 Märzen
6 gal 5.14% 23.88 1.054 1.015
All Grain 3529
October Beer
7.5 gal 4.99% 20.42 1.049 1.011
All Grain 2822
2206 Ocktoberfest
6 gal 5.89% 25.17 1.058 1.014
All Grain 2550

Newest Oktoberfest/Märzen (BJCP 2008) Recipes

Title Size ABV IBU OG FG Color Method Views
Ze Marchen
5.5 gal 5.18% 41.39 1.051 1.012
BIAB 12
Oktoberfest V2
12 gal 5.19% 30.42 1.050 1.010
BIAB 37
Punane märzen
30 L 6.57% 24.88 1.061 1.011
All Grain 133
oktoberfest (trial)
1 gal 5.81% 18.99 1.058 1.014
BIAB 91
Latest lager
23 L 5.18% 24.14 1.046 1.007
All Grain 179
Oktoberfest
5.5 gal 6.03% 25.18 1.060 1.014
All Grain 109
Oktoberfest 10/13/23
5.5 gal 5.69% 34.88 1.053 1.010
All Grain 124
Prancing Carny Spiced Ale
110 gal 5.87% 29.52 1.060 1.015
All Grain 193
OktoberFast
5 gal 5.83% 35.61 1.061 1.017
All Grain 160
Sam Adams Oktoberfest Clone
5.5 gal 5.34% 14.84 1.054 1.014
extract 223

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

Name Recipes Country Category Type Color PPG Avg. Usage Usage Range
Munich - Light 10L 303 Grain specialty malt 10°L
33 32% 2% - 100%
German - Vienna 225 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 104 American Grain base malt 4°L
35 27% 2% - 84%
German - CaraMunich I 93 German Grain crystal malt 39°L
34 8% 1% - 31%
American - Pilsner 73 American Grain base malt 1.8°L
37 43% 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 62 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 105 3.5 42% 4% - 100%
Hallertau Hersbrucker 98 4 43% 7% - 100%
Domestic Hallertau 69 3.9 43% 14% - 100%
Perle 52 8.2 41% 5% - 100%
Magnum 47 15 42% 8% - 100%
Hallertau Tradition (Germany) 28 5 58% 13% - 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 91 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 48 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
Fermentis - Safale - American Ale Yeast US-05 30 Fermentis / Safale Ales Low Medium 81% 54°F 77°F
Wyeast - Bavarian Lager 2206 30 Wyeast Lagers 0.09 Med-High 75% 46°F 58°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%
Whirlfloc 56 Fining Boil 65% 0% - 100%
Gypsum 56 Water Agt Mash 27% 0% - 100%
Calcium Chloride (dihydrate) 34 Water Agt Mash 12% 0% - 100%
Epsom Salt 34 Water Agt Mash 9% 0% - 53%
Lactic acid 27 Water Agt Mash 79% 20% - 100%
Yeast Nutrient 17 Other Boil 50% 0% - 100%
Calcium Chloride (anhydrous) 17 Water Agt Mash 22% 0% - 100%
Wyeast - Beer Nutrient 10 Water Agt Boil 51% 0% - 100%
Table Salt 10 Water Agt Mash 4% 0% - 21%

Photos