Style: Oktoberfest/Märzen

All Styles

Style Profile based on 129 recipes

BU:GU

0.39

Hops

4.3 g/L

Mash pH

5.47

Style Guidelines AABC 2010

1.05 1.057

1.056

1.012 1.016

1.013

IBU

20 28

ABV

4.8% 5.7%

5.7%

SRM

7 14

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

Typical Grain Bill

52% Toast
32% Pilsner
9% Pale
7% Crystal

% of total grain weight across all recipes · sums to ~100%

Common Additions

% of Oktoberfest/Märzen recipes using each malt category (addition % in brackets)

Hop Usage by Addition Type

g/L · median with IQR range

Bittering

0.49 g/L 1.71 g/L

1.23 g/L

Flavour

0.55 g/L 1.37 g/L

0.86 g/L

Aroma

0.61 g/L 1.37 g/L

1.02 g/L

Whirlpool

0.39 g/L 0.94 g/L

0.4 g/L

Common Hops

% of Oktoberfest/Märzen recipes using each hop

Common Fermentables

Colour = malt category · bar = % of recipes

Common Yeasts

% of Oktoberfest/Märzen recipes using each strain

Typical Water Profile

Ca²⁺ 60 ppm

Mg²⁺ 5 ppm

Na⁺ 12 ppm

Cl⁻ 75 ppm

SO₄²⁻ 55 ppm

HCO₃⁻ 75 ppm

median across recipes with a declared water profile

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