Märzen Oktoberfest

This recipe is designed to brew a very close approximation of the traditional version of this beer style. Historically, this lager-style beer is bottom fermented at lower temperatures and stored (lagered) cold for several weeks before serving. 

If you wish to brew it as a lager, use an appropriate German bottom fermenting lager yeast. We recommend Saflager S-33 (dry) or Imperial Harvest (liquid slurry). Both are excellent. Ferment the beer at about 55º F and lager for one month at 35º F.  before bottle conditioning or kegging. Please indicate the version you wish to order. Prost! 

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