Recipes: Oktoberfest/Märzen

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Style Profile based on 129 recipes

OG

1.056

FG

1.013

IBU

22

ABV

5.7%

BU:GU

0.39

Hops

4.3 g/L

Grain Bill Composition

  • 50% Toast
  • 48% Base
  • 8% Crystal

Median % of grist by malt category

Common Hops

  • 29% Hallertau Mittelfrüh
  • 16% Samba
  • 16% Saaz (CZ)
  • 12% Tettnanger
  • 10% Magnum (GR)
  • 9% Hallertauer Hersbrucker
  • 9% Hallertau Tradition
  • 7% Perle (GR)
  • 5% Hallertau (US)
  • 5% Hallertau Gold

% of Oktoberfest/Märzen recipes using each hop

Common Fermentables

  • 29% German - Vienna
  • 16% German - Pilsner
  • 13% Munich - Light 10L
  • 12% German - CaraMunich I
  • 11% Munich
  • 11% American - Pilsner
  • 9% Munich Malt
  • 8% Munich Dark 20L
  • 8% American - Caramel / Crystal 40L
  • 8% German - Munich Light

Colour = malt category · bar = % of recipes

Common Yeasts

  • 24% Saflager Lager (W-34/70) Fermentis
  • 5% German Lager Yeast (WLP830) White Labs
  • 5% Bavarian Lager (2206) Wyeast Labs
  • 4% German Bock Lager Yeast (WLP833) White Labs
  • 4% Octoberfest Lager Blend (WY2633) Wyeast
  • 2% LalBrew Nottingham Lallemand
  • 2% LalBrew Diamond Lager Lallemand
  • 2% Safale American (US-05) Fermentis

% of Oktoberfest/Märzen recipes using each strain

Recipes Styles Login Calcs