We provide beer recipes and other content to you for free. Instead of charging you, we charge our advertisers. Without ads, we will not survive. Beerrecipes.org has been supporting homebrewers since 2002 with quality beer recipes, style guides and other content. Please help us continue by switching off your ad blocker. Learn more...

For the best experience, Login or Register for more features.  Favorites, write reviews, get notifications of new recipes, and more.

Märzen Beer

back to search Back to Search  Style Details 

Märzen Beer

back to search Back to Search  Style Details 

Beer Style: Oktoberfest/Märzen  (3B)
Recipe Type: partial mash
Yield: 5 US gallons



This brew was dark brown-red with a distinct nutty flavor coming from the toasted malt barley. A good head, little chill haze.


  • 4 pounds, pale malt
  • 3 pounds, light dry extract
  • 1/2 pound, crystal malt (40L)
  • 2 ounces, chocolate malt
  • 1/2 pound, toasted malt
  • 1/2 pound, Munich malt
  • 2 ounces, dextrin malt
  • 2-1/2 ounces, Tettnanger hops (4.2 alpha)
  • 1/2 ounce, Cascade hops (5.0 alpha)
  • 3 teaspoons, gypsum
  • Vierka dry lager yeast

Beer Profile

Original Gravity: 1.056
Final Gravity: 1.020
Alcohol by Vol: 4.71%
Recipe Type: partial mash
Yield: 5.00 US Gallons

Click to Print Recipe


Make up yeast starter 2 days before brewing. Grind all grains together, dough-in with 5 cups warm water. Use 3 quarts water at 130 degrees to bring up to protein rest temperature of 122 degrees. Set for 30 minutes. Add 8 pints of boiling water and heat to 154 degrees. Set for at least 30 minutes. Bring to 170 degrees for 5 minutes for mash out. Sparge with 2 gallons water. Add dry extract, bring to boil. Boil 15 minutes and add one ounce of Tettnanger. Boil one hour. Add 1 ounce of Tettnanger at 30 minutes. Add 1/2 ounce of Tettnanger and 1/2 ounce of Cascade at 5 minutes (with Irish moss if desired). Strain and chill. Rack off trub. Pitch yeast.

Ferment at 68 degrees for 3 days. Rack to secondary and lager 18 days at 42 degrees. After 18 days keg and lager an additional 17 days.




review rating
 Reviewed by Jason on Sat Aug 22 2020

I enjoy making this every fall. I have friends who grew up in Germany that love it.

review rating
 Reviewed by Terrell on Fri Aug 5 2016

It tastes better than the Märzen I had in Munich. I will definitely be making this recipe again.