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AHA Guideline

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German-Style Märzen

German-Style Märzens are pale to reddish brown. Chill haze should not be perceived. Bread or biscuit-like malt aroma is acceptable. Fruity-ester and diacetyl aromas should not be perceived. Hop aroma is low. Sweet maltiness is medium low to medium and dominates over clean hop bitterness. Malt flavors should be light-toasted rather than strongly caramel; low level caramel character is acceptable. Bread or biscuit-like malt flavor is acceptable. Hop flavor is low. Hop bitterness is medium low to medium. Fruity-ester flavors and diacetyl should not be perceived.

Vitals

  • Original Gravity (°Plato) 1.050 - 1.060 (12.4 - 14.7)
  • Apparent Extract/Final Gravity (°Plato) 1.012 - 1.020 (3.1 - 5.1)
  • Alcohol by Weight (Volume) 4.00% - 4.70% (5.10% - 6.00%)
  • Bitterness (IBU) (18 - 25)
  • Color SRM (EBC) 4 - 15 (8 - 30)
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