Although the beer served at Oktoberfest has changed over the years, the Märzen is the style most Americans associate with the German festival and not the newer "Festbier" that is currently served. This recipe is a traditional Märzen beer that will taste similar to many of the commercial beers you see released by American brewers and exported by German brewers to the United States. A Märzen beer tends to accent malt flavors and have a medium alcohol level, slightly higher than many German lagers in the medium to higher 5% range. It was traditionally brewed in March and allowed age until October. You don't need to wait that long to enjoy yours. Because this is a Lager you will need to ferment at lower temperatures. See the instructions below for additional information under "Brewers notes."
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- Batch Size: 5 Gallons
- Mash at 151/152
- Est. Original Gravity: 1.054 SG
- Est. Final Gravity: 1.010-1.014 SG
- Est. Alcohol by Volume: 5.4-5.8 %
- Bitterness: 26.1 IBUs
- Est. Color: 12.2 SRM
- Amber Dry Malt Extract
- Dark Crystal
- Caramunich® Type 1
- Tettnang Hop Pellets
- Hersbrucker Hop Pellets