Recipes: Märzen

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Style Profile based on 1,340 recipes

OG

1.057

FG

1.013

IBU

22

ABV

5.7%

BU:GU

0.39

Hops

3.8 g/L

Grain Bill Composition

  • 54% Toast
  • 43% Base
  • 8% Crystal
  • 2% Acid
  • 2% Roast

Median % of grist by malt category

Common Hops

  • 24% Hallertau Mittelfrüh
  • 21% Tettnanger
  • 12% Samba
  • 11% Hallertau Taurus
  • 10% Hallertauer Hersbrucker
  • 8% Magnum (GR)
  • 7% Hallertau (US)
  • 5% Perle (GR)
  • 5% Saaz (CZ)
  • 5% Hallertau Tradition

% of Märzen recipes using each hop

Common Fermentables

  • 18% Vienna Malt
  • 17% Munich Malt
  • 16% Pilsner (2 Row) Ger
  • 11% German - Vienna
  • 9% German - Pilsner
  • 9% Caramunich Malt
  • 7% Caramel/Crystal Malt - 60L
  • 6% American - Vienna
  • 6% American - Pilsner
  • 6% Munich Malt - 10L

Colour = malt category · bar = % of recipes

Common Yeasts

  • 18% Saflager Lager (W-34/70) Fermentis
  • 7% Octoberfest Lager Blend (WY2633) Wyeast
  • 6% Oktoberfest/Märzen Lager Yeast (WLP820) White Labs
  • 5% Bavarian Lager (2206) Wyeast Labs
  • 4% German Lager Yeast (WLP830) White Labs
  • 3% Lutra Kveik (OYL-071) Omega
  • 3% Munich Lager (2308) Wyeast Labs
  • 3% German Bock Lager Yeast (WLP833) White Labs
  • 2% Safale American (US-05) Fermentis
  • 2% Oktoberfest (OYL-107) Omega

% of Märzen recipes using each strain

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