Complex and malty with toasty notes and complex bread and biscuit flavours. Balanced hop bitterness compliments a crisp and clean finish.

Märzen, meaning “March beer” in German, has its roots in Bavaria, dating back to the 16th century. Before refrigeration, brewing in the summer months was risky, higher temperatures led to spoilage and bacterial growth. To get around this, Bavarian brewers produced stronger, more robust beers in March that could be stored in cool cellars or caves through the warm months. These lagers had a slightly higher alcohol content and richer malt character, helping them stay fresh until autumn.

By the 19th century, Märzen had become the beer of choice for celebrations. When Munich’s famous Oktoberfest began in 1810, Märzen was the beer served, and it remained the festival’s signature style for over a century. Traditionally, Märzen is amber to copper in colour, with a smooth, toasty malt backbone, gentle sweetness, and a clean, crisp finish. It’s a beer that feels hearty yet highly drinkable.

Today, while Oktoberfest beers in Germany are often brewed a little lighter and paler (Festbier), Märzen remains a classic style for Oktoberfest celebrations.

Now we're not saying you need to brew this beer in March to be enjoyed in September but if you can condition this beer style for a good few months you'll be incredibly happy you did!

Vitals

ABV: 5.7%
Original Gravity: 1.057
Final Gravity: 1.013
IBU (Tinseth): 20
BU/GU: 0.34
Colour: 18.3 EBC 

73% efficiency
Batch Volume: 23 L
Boil Time: 60 min

Mash Water: 20.63 L
Sparge Water: 10.82 L
Total Water: 31.45 L
Boil Volume: 28 L
Pre-Boil Gravity: 1.051

Mash

Sacc Rest — 67 °C — 90 min
Mash Out — 75 °C — 15 min

Malts (5.71 kg)

2.06 kg (36.1%) — Weyermann Pilsner — Grain — 3.3 EBC
1.75 kg (30.7%) — Weyermann Munich II — Grain — 23 EBC
1.55 kg (27.2%) — Weyermann Munich I — Grain — 15 EBC
250 g (4.4%) — Dingemans Amber - Aromatic MD — Grain — 50 EBC
100 g (1.8%) — Weyermann Caramunich III — Grain — 140 EBC

Hops (47 g)

47 g (20 IBU) — Hallertauer Hersbrucker 4% — Boil — 60 min

Miscs

0.7 g — Calcium Chloride (CaCl2) — Mash
1.3 g — Gypsum (CaSO4) — Mash
1 ml — Lactic Acid 88% — Mash
1 ml — Lactic Acid 80% — Sparge
1 items — Whirlfloc — Boil — 15 min

Yeast Options:

1 pkg - Bluestone Yeast Co. BSY-L002 Freiberg (reccomended)
2-3 pkg - Fermentis W-34/70 Lager Yeast
2-3 pkg - CellarScience German Lager Yeast
2-3 pkg - LalBrew Diamond Lager Yeast

Fermentation:

Pitching Temp — 10 °C — 1 days
Main Ferment — 11 °C — 6 days
Main Ferment — 13 °C — 3 days
Diacetyl rest — 20 °C — 2 days

Carbonation: 2.7 CO2-vol

Water Profile:

Ca2+:;15
Mg2+:;0
Na+:;8
Cl-:;13
SO42-:22
HCO3-:16

Feel absolutely free to take a portion of the mash out and boil it for 20 minutes to perform a decoction mash to unlock a more rich malty character. If you'd prefer to use dried yeast opt for Fermentis W-34/70, or Cellarscience German. Ensure to use enough yeast; generally we would recommend 2-4 packs of dried yeast or make a healthy starter.

1mL of Brewers Clarex can be added to your beer at the same time as pitching the yeast if you'd like to reduce the gluten content and remove chill haze.