Style Profile of Oktoberfest/Märzen
Appearance
The color of this beer ranges from an amber orange to a deep reddish copper. It should not be any shade of gold. Excellent clarity due to the long lagering process. Nice off white head with a good retention.
Aroma
A clean and deep malty richness will be most of the aroma. German malt has a slight toasted, bready quality, with light bread crust aroma as well. There should be no caramel, biscuit, or roasted malt aromas. Clean lager characteristics with no hop aroma.
Flavor
The flavor should be the same as the aroma. No caramel, biscuit, or roasted flavors. Complex bready and toasty malt character really carries the flavor in this beer. Hops should be low or none at all. Any hop character should be of German noble variety, showing floral, spicy, and herbal characteristics.
Mouthfeel
Alcohol strength should be hidden with a slight warmth. This beer should be fully attenuated with no cloying or sweetness. Medium body with a creamy texture can create a full mouthfeel.
Food Pairing
An Oktoberfest/Märzen pairs perfectly with grilled pork, chicken, steak, and fish. Grilled vegetables, with their sweet flavors while roasted on an open flame really pair well with the maltiness of an Oktoberfest/Märzen. Spicy foods, such as Mexican or Asian food and even spicy sausage will benefit from being paired with an Oktoberfest beer. Cooking with an Oktoberfest/Märzen is also a strong consideration. I typically use a pint of an Oktoberfest whenever I make chili. Also, I’ve great success with using Oktoberfest with soups, such as a black bean, spicy chorizo soup.
Brewing your Own Oktoberfest/Märzen Beer
Grain
Usually, an Oktoberfest/Märzen is made with a combination of Munich, 2-Row or Pilsner, and Vienna malts. Traditionally, 50% Munich malt is used and Pilsner or 2-Row makes the rest of the grain bill. 10 to 15% of Munich malt can be substituted with Vienna malt.
A small amount of Crystal malt at 5-10% may be used. However, some dark Munich and/or Caravienne can be included to add some color, but less caramel presence. Up to 5% of Cara-Pils malt can be added for body and head retention.
Hops
Hops are used to make sure the malty sweetness does not stand alone. A balance must be struck to keep the malt not too sweet, but also not to have an overly hoppy beer. It should be noted that according to the BJCP guidelines, there is no hop aroma, low hop flavor, and moderate bittering. Low alpha acid noble hops should be chosen. Hallertauer, Saaz, and Tettnanger are often used. Liberty and Mt. Hood can also work well for this style.
Yeast
A Bavarian lager yeast is always your best bet when considering a yeast for an Oktoberfest/Märzen. Wyeast Bavarian lager 2308,Oktoberfest Blend 2633, and White Labs Oktoberfest/Märzen WLP820 can all be used. SAfLager S-23 can work well if you are using dry yeast.
Water
The water that you use for an Oktoberfest/Märzen should be soft. If your water is usually too hard, consider purchasing Reverse Osmosis(RO) water from your local store.
Mash
Originally a decoction mash was used for this style. If you do not have the knowledge or equipment to conduct a decoction mash, you are in luck. With today’s well-modified grains, this decoction mash is unnecessary. However, if you feel the need to keep with traditions, decoction away.
Lagering
A traditional Oktoberfest/Märzen is lagered for 6 long months at close to freezing temperatures. This process takes a lot of patience. Moreover, it also takes a dedicated fridge with temperature control to properly lager this beer. A good Oktoberfest/Märzen can be possible with a 5-8 week lager time. At least with this way, your fermentation chamber will only be occupied for up to two months only. The patience you show with this beer will be paid tenfold once you are able to enjoy your very own Oktoberfest/Märzen beer.
Oktoberfest/Märzen By the Numbers
Color Range: 8-17 SRM
Original Gravity: 1.054 -1.060 OG
Final Gravity: 1.010 – 1.014 FG
IBU Range: 18 – 24
ABV Range: 5.8 – 6.3%
Martin Keen’s Oktoberfest/Märzen Beer Recipe
Grain
59% 7 lbs Vienna Malt
25% 3 lbs Munich Malt – 10L
4% 8.0 oz Aromatic Malt
4% 8.0 oz Caramel 60
4% 8.0 oz Carapils
4% 8.0 oz Wheat Malt; White
Hops
0.75 oz Perle Pellets – Boil 60.0 min
0.50 oz Hallertauer Pellets – Boil 15.0 min
0.50 oz Tettnang Pellets – Boil 0.0 min
Yeast
1.0 pkg Oktoberfest/Marzen Lager (White Labs #WLP820)
Mash at 152F for 60 mins
Boil for 60 mins
