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	5660
Blood Moon Oktoberfest	5.5 gal	5%	22.86	1.052	1.014		All Grain	5085
BosToberfest	5 gal	5.14%	30.87	1.052	1.013		Partial Mash	4716
Pansy Planting Red Ale	5.5 gal	6.14%	330.73	1.062	1.016		All Grain	4675
Get Your A** to Marzen (5 gal)	5.5 gal	5.74%	22.45	1.059	1.015		All Grain	4435
Anno 2017 Märzen	6 gal	5.14%	23.88	1.054	1.015		All Grain	4411
Oktoberfest	5 gal	4.97%	0	1.051	1.013		Partial Mash	3985
Harvat Oktoberfest	5.5 gal	4.75%	33.64	1.048	1.012		All Grain	3915
October Beer	7.5 gal	4.99%	20.42	1.049	1.011		All Grain	3623
2206 Ocktoberfest	6 gal	5.89%	25.17	1.058	1.014		All Grain	3297

Newest Oktoberfest/Märzen (BJCP 2008) Recipes

Title	Size	ABV	IBU	OG	FG	Color	Method	Views
Zombiefest Oktoberfest	5.5 gal	7.28%	41.24	1.066	1.011		extract	50
DANtoberfest	5.5 gal	5.13%	22	1.048	1.009		All Grain	31
Oktoberfest IV	6 gal	6.69%	24.21	1.066	1.015		All Grain	28
My First Märzen (and Pressure Ferment!)	6.5 gal	6.84%	32.49	1.068	1.016		All Grain	64
Oktoberfest III XL	6 gal	7.21%	29.19	1.065	1.010		All Grain	33
Oktoberfest 2025	65 L	6.56%	20.67	1.056	1.006		All Grain	65
Marzen / coffee marzen	540 L	4.8%	20.43	1.044	1.007		All Grain	87
marzen	527 gal	5.41%	21.17	1.049	1.008		All Grain	54
Oktoberfest	5 gal	5.93%	17.69	1.056	1.011		All Grain	59
Zuni West Oktoberfest	310 gal	5.5%	29.23	1.049	1.007		All Grain	84

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

Name	Recipes	Country	Category	Type	Color	PPG	Avg. Usage	Usage Range
Munich - Light 10L	305		Grain	specialty malt	10°L	33	32%	2% - 100%
German - Vienna	237	German	Grain	base malt	4°L	37	34%	4% - 86%
German - Pilsner	223	German	Grain	base malt	1.6°L	38	43%	6% - 100%
Munich Dark 20L	149		Grain	specialty malt	20°L	34	21%	1% - 100%
American - Vienna	110	American	Grain	base malt	4°L	35	28%	2% - 84%
German - CaraMunich I	101	German	Grain	crystal malt	39°L	34	8%	1% - 31%
American - Pilsner	75	American	Grain	base malt	1.8°L	37	41%	7% - 89%
German - CaraMunich II	67	German	Grain	crystal malt	46°L	34	7%	0% - 36%
German - Melanoidin	67	German	Grain	roasted malt	25°L	37	5%	1% - 13%
Munich	67		Grain	specialty malt	6°L	37	33%	2% - 100%

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

Name	Recipes	Average AA	Avg. Usage	Usage Range
Hallertau Mittelfruh	182	3.75	44%	7% - 100%
Tettnanger	172	4.5	42%	9% - 100%
Saaz	112	3.5	42%	4% - 100%
Hallertau Hersbrucker	103	4	42%	7% - 100%
Domestic Hallertau	71	3.9	43%	14% - 100%
Perle	54	8.2	42%	5% - 100%
Magnum	51	15	43%	8% - 100%
Hallertau Tradition (Germany)	35	5	53%	4% - 100%
Cascade	22	7	39%	11% - 100%
Hersbrucker	22	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	10	German	Grain	crystal malt	46°L	34	51%	28% - 100%
American - Carapils (Dextrine Malt)	8	American	Grain	crystal malt	1.8°L	33	31%	14% - 50%
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 - CaraMunich III	3	German	Grain	crystal malt	57°L	34	59%	33% - 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	105	Fermentis / Safale	Lagers	.105	High	83%	48°F	72°F
White Labs - Oktoberfest/Märzen Lager Yeast WLP820	76	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	53	Fermentis / Safale	Lagers	.105	High	82%	48°F	72°F
Fermentis - Safale - American Ale Yeast US-05	33	Fermentis / Safale	Ales	Low	Medium	81%	54°F	77°F
Wyeast - Bavarian Lager 2206	32	Wyeast	Lagers	0.09	Med-High	75%	46°F	58°F
White Labs - German Lager Yeast WLP830	31	White Labs	Lagers	Medium	Medium	76.5%	50°F	55°F
White Labs - German Ale/ Kölsch Yeast WLP029	27	White Labs	Ale	Medium	Medium	75%	65°F	69°F
Fermentis - Safale - English Ale Yeast S-04	24	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	89	Fining	Boil	75%	0% - 100%
Gypsum	71	Water Agt	Mash	24%	0% - 100%
Whirlfloc	61	Water Agt	Boil	64%	0% - 100%
Calcium Chloride (dihydrate)	43	Water Agt	Mash	16%	0% - 100%
Epsom Salt	37	Water Agt	Mash	10%	0% - 53%
Lactic acid	31	Water Agt	Mash	71%	20% - 100%
Calcium Chloride (anhydrous)	22	Water Agt	Mash	20%	0% - 100%
Yeast Nutrient	19	Other	Boil	45%	0% - 100%
Table Salt	15	Water Agt	Mash	5%	0% - 21%
Baking Soda	11	Water Agt	Mash	4%	0% - 16%

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