Beer Style: vienna, maerzen, octoberfest, amber lager, lager
Before refrigeration, it was nearly impossible to brew beer in the summer due to the hot weather and bacterial infections. Brewing ended with the coming of spring, and began again in the fall. Most were brewed in March (Märzen). These brews were kept in cold storage over the spring and summer months, or brewed at a higher gravity, so they’d keep. Märzenbier is full-bodied, rich, toasty, typically dark copper in color with a medium to high alcohol content.

Recipe Type: all-grain


9.5 # German Vienna malt
1 # German Munich malt
.75# Belgian Aromatic malt
.75# German Caramel malt (10L)
.75# German Wheat malt
.75# Cara-Pils
.5# Flaked Oats
1 oz. Hallertau Herrsbrucker (3.8% A)–45 mins.
.6 oz. Northern Brewer (8.8% A)–15 mins.
Wyeast Bavarian Lager (#2206)

Double decoction mash
45 min. boil
Primary Fermentation: 7 days at 48 F
Secondary Fermentation: 14 days at 48 F
Lagering: 63 days at 34 F
OG–1.055 FG–1.016
Carbonated at 2.6 vols.