Oktoberfest: Märzen

This take on an Oktoberfest is the darker Märzen. Super malty but still crushable. Using the Wyeast Octoberfest Lager Blend, I fermented this beer using a modified Narziss fermentation schedule.

48º pitch and starting temp
1.030 – raise to 53º F
1.016 – raise to 57º F
1.012 – raise to 62º F
34º crash for 7 days

Recipe Details

Batch Size Boil Time IBU SRM Est. OG Est. FG ABV
5.2 gal 90 min 19.0 IBUs 12.0 SRM 1.054 1.013 5.5 %
Actuals 1.054 1.012 5.6 %

Fermentables

Name Amount %
Vienna Malt (Briess) 5 lbs 45.98
Munich Malt 2.5 lbs 22.99
Pilsner (Weyermann) 2.25 lbs 20.69
Crystal 75 8 oz 4.6
Melanoidin (Weyermann) 8 oz 4.6
Special B Malt 2 oz 1.15

Hops

Name Amount Time Use Form Alpha %
Hallertauer Mittelfrueh 1 oz 60 min Boil Pellet 3.5
Hallertauer Mittelfrueh 1 oz 15 min Boil Pellet 3.5

Yeast

Name Lab Attenuation Temperature
Octoberfest Lager Blend (2633) Wyeast Labs 75% 48°F - 58°F

Mash

Step Temperature Time
Mash In 152°F 60 min
Sparge 168°F 10 min