Märzens are characterized by a medium body and
broad range of color. Oktoberfests can range from golden to
reddish-brown. Sweet maltiness should dominate slightly over a
clean, hop bitterness. Malt character should be light-toasted
rather than strongly caramel (though a low level of light
caramel character is acceptable). Bread or biscuit like malt
character is acceptable in aroma and flavor. Hop aroma and
flavor should be low but notable. Fruity esters should not be
perceived. Diacetyl and chill haze should not be perceived.
8 ounces Belgian Cara-Munich malt
8 ounces German Munich malt
4 ounces 40º L crystal malt
7 pounds light DME
6 ounces malto-dextrin
1-1/2 ounces Tettnanger hops
1/2 ounce Hallertau hops
1 teaspoon Irish moss
Wyeast 2308 Munich lager yeast or Wyeast
2206 Bavarian lager yeast
1-1/4 cup extra-light DME
Place the crushed specialty grains in a
nylon hop bag and steep them in 1 gallon of preheated 150º
water for 30 minutes.
Drain and discard the spent grains.
Bring at least 3 gallons of liquor to a
boil, remove the brew kettle from the heat source then stir
in the extract, the malto-dextrin and the Tettnanger hops.
Return the brew kettle to the heat source
and boil for 45 minutes, then add the Hallertau hops and the
Boil for an additional 15 minutes, then
remove the brew kettle from the heat source, cover it and
drop the temperature of the wort as quickly as possible to
Once the wort has cooled to below 77º F,
take an original gravity reading, pour the wort into a
primary fermenter through a funnel with a strainer and add
enough cool water to create 5 gallons.
Once the wort has been transferred to the
primary fermenter, pitch the yeast, stir the wort
vigorously, seal the fermenter with an airlock and ferment
at approximately 47-52º F for 1 week.
Rack the beer to a secondary fermenter and
allow the beer to finish fermentation.
Once fermentation is complete, rack the beer
to a bottling bucket, prime with the extra-light DME and
bottle and condition as usual.