Style: Oktoberfest/Märzen
All StylesStyle Profile based on 129 recipes
BU:GU
0.39
Hops
4.3 g/L
Mash pH
5.47
Description
Dark gold to deep orange-red colour. Bright clarity, with solid, off-white, foam stand (head retention). Aroma: Rich German malt aroma (of Vienna and/or Munich malt). A light to moderate toasted malt aroma is often present. Clean lager aroma with no fruity esters or diacetyl. No hop aroma. Caramel aroma is inappropriate. Flavour: Initial malty sweetness, but finish is mGrist varies, although German Vienna malt is often the backbone of the grain bill, with some Munich malt, Pils malt, and possibly some crystal malt. All malt should derive from the finest quality two-row barley. Continental hops, especially noble varieties
Examples: Paulaner Oktoberfest, Hacker-Pschorr Original Oktoberfest, Ayinger Oktoberfest-Märzen, Hofbräu Oktoberfest, Spaten Oktoberfest, Eggenberger Märzen
- 88% Toast (50%)
- 71% Crystal (8%)
- 60% Pilsner (43%)
- 42% Pale (25%)
% of Oktoberfest/Märzen recipes using each malt category (addition % in brackets)
g/L · median with IQR range
- 29% Hallertau Mittelfrüh
- 18% Saaz (CZ)
- 12% Tettnanger
- 11% Magnum (GR)
- 9% Hallertauer Hersbrucker
- 9% Hallertau Tradition
- 7% Perle (GR)
- 5% Hallertau (US)
- 5% Hallertau Gold
- 4% Columbus
% of Oktoberfest/Märzen recipes using each hop
g/L · median with IQR range
dated Oktoberfest/Märzen recipes with at least one dry-hop addition
- 29% German - Vienna
- 16% German - Pilsner
- 13% Munich - Light 10L
- 12% German - CaraMunich I
- 11% American - Pilsner
- 11% Munich
- 9% Munich Malt
- 8% American - Caramel / Crystal 40L
- 8% Munich Dark 20L
- 8% German - Munich Light
Colour = malt category · bar = % of recipes
- 24% Saflager Lager (W-34/70) Fermentis
- 5% German Lager Yeast (WLP830) White Labs
- 5% Bavarian Lager (2206) Wyeast Labs
- 4% Octoberfest Lager Blend (WY2633) Wyeast
- 4% German Bock Lager Yeast (WLP833) White Labs
- 2% LalBrew Nottingham Lallemand
- 2% Safale American (US-05) Fermentis
- 2% LalBrew Diamond Lager Lallemand
% of Oktoberfest/Märzen recipes using each strain
- 56% Single Infusion
- 36% Step Mash
- 8% Decoction
39 recipes with mash data
- 60 ppm Ca²⁺
- 7 ppm Mg²⁺
- 13 ppm Na⁺
- 75 ppm Cl⁻
- 55 ppm SO₄²⁻
- 100 ppm HCO₃⁻
median across recipes with a declared water profile