Märzen (Oktoberfest) Recipe (All-Grain): 5 to 30 Gallons
An all-grain Märzen (Oktoberfest) recipe you can brew at 5 to 30 gallons: 5.7% ABV and 21 IBU, with the grain bill, hop schedule, yeast and step-by-step process.
In this post
Märzen (Oktoberfest) at a glance: 5.7% ABV, 21 IBU, OG 1.057. A classic Märzen, the amber lager traditionally brewed in spring and served at Oktoberfest: rich Munich and Vienna malt, toasty and bready, with just enough noble hops to balance and a clean, dry lager finish.
Bräu Supply recipe · All-grain
Märzen (Oktoberfest)
Grain · for 5 gal into the fermenter
| 6 lb (2.72 kg) | Munich malt (10L) | 49% |
| 4.5 lb (2.04 kg) | Vienna malt | 37% |
| 1.5 lb (0.68 kg) | Pilsner malt | 12% |
| 0.25 lb (0.11 kg) | Caramunich (60L) | 2% |
Hops
| 1.5 oz (43 g) | Hallertau Mittelfrüh · 4% AA | 60 min |
| 0.5 oz (14 g) | Hallertau Mittelfrüh · 4% AA | 20 min |
Yeast and water
| 2 pkg | German lager yeast (W-34/70, WLP830 or Wyeast 2124) | |
| Water | Moderate water with a little chloride suits the rich malt. | |
Process
- Mash: 152°F (67°C) for 60 minutes, or 145°F then 158°F as a step mash
- Boil: 90 minutes
- Ferment: 50°F (10°C) for 2 to 3 weeks, then a diacetyl rest at 60°F (16°C) for 2 to 3 days
- Condition: Lager near 34°F (1°C) for 4 to 6 weeks
- Carbonate: 2.5 volumes of CO₂
Brew it on
Based on 72% brewhouse efficiency and about 5.5 gal after the boil for a 5 gal batch. Adjust the base malt if your system runs higher or lower. Hops scale in a straight line; larger kettles extract a little more bitterness.
How to brew it
- Mash at 152°F (67°C) for 60 minutes, or step mash at 145°F then 158°F for more depth.
- Boil 90 minutes with the hop schedule.
- Chill to 48°F (9°C), oxygenate well and pitch plenty of lager yeast.
- Ferment at 50°F (10°C). When the gravity is a few points from final, raise to 60°F (16°C) for a diacetyl rest.
- Lager near 34°F (1°C) for 4 to 6 weeks, then package.
Tips
- Pitch twice the yeast you would for an ale; lager yeast works slowly in the cold.
- Holding 50°F for three weeks and then near freezing is easy with a glycol-jacketed fermenter.
- Brew it in spring for a traditional Oktoberfest, or brew it now and drink it at Christmas.
Frequently asked questions
Is Märzen the same as Oktoberfest beer?
Traditionally, yes: Märzen is the amber lager served at Oktoberfest. Today’s beer served in Munich is lighter, the golden Festbier.
Do I need a diacetyl rest?
Yes, for most lager yeasts. See the diacetyl rest.