German Marzen lager recipe

German Marzen lager is a beer style you probably have tried without knowing. Mass-produced lagers that are darker in color normally fall into this style. Traditionally Marzen was the beer consumed in Octoberfest, but nowadays they serve something similar but more suited for power drinking, it even has its own style called “Festbier”.

This Mazen lager recipe however is closer to a traditional Marzen, but with improvised ingredients.


Mari Marz

German-Style Maerzen
  • Volume 25 l
  • OG 1.059
  • FG 1.014
  • IBU 21
  • ABV 5.91 %
  • 1.4 kg
    Netherlands The Swaen
    21.3 % GP 12
  • 2.5 kg
    Barke Munich Malt
    Germany Weyermann
    38.58 % GP 23
  • 1.1 kg
    16.98 % GP 10
  • 1.5 kg
    Pale Ale
    Germany Weyermann
    23.15 % GP 14
  • 50 g
    Hallertau Mittelfruh | First Wort 60min
    Pellet AA 4.3 % IBU 18
  • 15 g
    Hallertau Mittelfruh | Boil 15min
    Pellet AA 4.3 % IBU 3
  • 15 g
    Hallertau Mittelfruh | Boil 0min
    Pellet AA 4.3 % IBU 0
  • 1 pkg
    M76 Bavarian Lager
    Mangrove Jack
    Attenuation 77.0 %


Malted grains for a German Marzen lager recipe, Vienna, Munich, Carapils and Pale Ale
Start with a grain bill of around 20% Vienna, 40% Munich, 15% Carapils and 20% Pale Ale. I’ve used 6.5 kg malt for a 35L batch.
Crushed home brew malted grains for brewing a German Marzen lager
As always grain crushed with malt conditioning for best results in the Braumeister
Brewing water adjustment with Calcium Chloride flakes
Water adjustment 15g Calcium Chloride, 1/2 tsp Phosphoric acid in 32L RO water
Homebrew mashing process in the Braumeister malt pipe
Mashing in process
Beer mash temperature taking the the thermopen
Single infusion mash rest 1h at 66C, followed by 15min mash-out at 76C
Hallertau Mottelfruh hops measured for adding to the brew
Using only Hallertau Mittelfruh hops for this batch
Sweet malt extract ready for boiling
End of mashing
Homebrew before and after boil specific gravity measured with a refractometer
Pre and post boil SG readings. Pre boil: 1.056, post boil: 1.059
Sanitising SS brewtech chronical fermenter before filling up with sweet wort
Sanitising all the things
Homebrew sweet wort OG measured with a hydrometer
After ever everything is filled up I take a Hydrometer reading just for another opinion. And this one’s 1.056 @ 25C so after calibration at 20c it’s 1.057.
SS brewtech chronical fermenter temperature control, temperature reading right before pitching yeast
Yeast pitch temperature
Harvested M76 yeast into a flask for easy pitching into the fermenter
Using a hefty M76 yeast harvest from a previous batch.

After pitching yeast I leave the beer do it’s thing at 8C for a few about a week and then start raising the temperature followed by dropping temperature for lagering
Closed transfer from fermenter to keg, kegging process
After primary fermentation is done I transfer to keg and leave the beer for lagering at ~1C
Beer final gravity reading taken with a hidrometer
FG right before lagering at around 1.017
Tasty early sample of a green beer before lagering
Early sample right before lagering


Conditioned homebrewed lager, a clean tasting Marzen beer
After around 4 weeks of lagering the beer has cleared out and is very clear. No need for gelatin or other fining agents, with a good brewing process the beer will clear out.

Tasting notes:


Medium-amber. Slightly amber, creamy head. Clear.


Caramel and toffee, malty sweetness, some bread and very light floral notes.


Malty, toasted bread, caramel and prunes.


A medium to medium-full body, moderate-high carbonation. Smooth and bold.


A marzen beer balancing more on the darker side with more flavour and body. With its more heavy body it is still fairly drinkable, hops and malt sweetness does not fall out of balance and works well together.

Next time I might mash lower, slightly reduce bittering hops and replace some of the Munich malt with a lighter base malt to increase drinkability.

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