Märzen / Oktoberfest

Lagers & PilsnersBJCP 6A

Difficulty: Advanced

Rich, malty, amber with toasted bread character

An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish.

5.6-6.3%

ABV

18-24

IBU

16-30

EBC

2.3-2.6

CO₂ vol

1.054-1.06

Original Gravity (OG)

1.01-1.014

Final Gravity (FG)

How to Brew a Märzen / Oktoberfest

Typical Malts

● Pilsner malt

Typical Hops

● Saaz
● Hallertau Mittelfrüh
● Tettnanger

Yeast

● Lager yeast (e.g. W-34/70, S-23)

Style Requirements

Cold Ferment

Typical Flavors

malty

toasted

bread crust

rich

amber

festive

FAQ about Märzen / Oktoberfest

What is a Märzen / Oktoberfest?

An amber, malty German lager with a clean, rich, toasty, bready malt flavor, restrained bitterness, and a well-attenuated finish.

How much alcohol does a Märzen / Oktoberfest have?

A Märzen / Oktoberfest typically has 5.6–6.3% ABV. Original gravity ranges from 1.054–1.06, final gravity from 1.01–1.014.

How bitter is a Märzen / Oktoberfest?

A Märzen / Oktoberfest has 18–24 IBU (International Bitterness Units). This is moderate bitterness.

What ingredients do you need for a Märzen / Oktoberfest?

Typical malts: Pilsner malt. Typical hops: Saaz, Hallertau Mittelfrüh, Tettnanger. Yeast: Lager yeast (e.g. W-34/70, S-23).

Do you need special equipment for a Märzen / Oktoberfest?

Yes, a Märzen / Oktoberfest is a lager and requires fermentation at 8–12°C (46–54°F). You'll need a fermentation fridge or cool cellar.

Useful Calculators

ABV Calculator

Carbonation Calculator

Original Gravity Calculator

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