This is the best Oktoberfest beer that I’ve made yet. Even though… it doesn’t exactly conform to the specific rules that the BJCP sets out for the Märzen style.
Most Oktoberfest beers are malty, balanced, and conform to a specific set of parameters. But this one’s not… Not because I’m trying to be rebellious! I just like to make beers that I like to drink, not necessarily ones that conform to the BJCP’s rules.
Go check out the video for the full breakdown, including tasting notes and a step-by-step how-to.
This one’s a Märzen, not a Festbier, because to me, Märzen is the Oktoberfest style. It’s pretty much the only thing that was available when I first got into craft beer, so, I guess because of tradition and nostalgia, it’s just what I tend to make every year.
The goal with this one was simple: to take the rich, dark, malty flavors that I love in craft Oktoberfest beers and tailor them to my preferences – which really just means making it hoppy.
The Hop Profile
Technically, a Märzen isn’t supposed to be this hoppy. But a Märzen is just a dark German lager at its core, so I figured, why not just make a darker, richer, maltier version of a craft Pilsner?
Specifically, this hop profile was derived originally from Highland Brewing’s Pilsner, and refined over the course of several batches:
- The corn lager I made last year for my fantasy football league’s annual draft party
- My “Pils-style” cider
- The beer I made to share with my friends at my buddy’s bachelor party
- and others that never made it to video or recipe article!
The baseline for the recipe came from that beach trip bachelor party beer, and then improved.
- More Magnum – for even more IBUs!
- a new Saaz addition at 20 minutes – for flavor, not bittering, to give it that spicy, bitey character that’s been missing from these beers.
Everything else stayed the same: Saphir at 15, Hersbrucker at 10, Hallertau Blanc at flameout. About 53 IBUs total.
The Recipe
Mash2-Stage Step Mash
Boil90 min
Fermentation Pressure Fermentation
Tasting Notes
Full tasting notes are in the video, but here’s a quick summary for you:
It’s hoppier than a typical Märzen, of course, but that was intended. The hop character is similar to an American craft version of a German Pilsner – you know, the hoppy ones. I think I nailed the hop profile on this beer; it probably doesn’t need any adjustments to the hop schedule.
The malt character is delicious, as well – malty, rich, bready. It tastes like a Märzen, which to me, is more “fall” than pumpkin spice lattes.
However, it’s a bit sweeter than I’d prefer – still definitely Märzen flavor, but I prefer a more bready, toasty Oktoberfest beer rather than a sweeter one, personally.
It also lacks true lager character – that crispness, that husky, grainy texture – which is, of course, expected of a Lutra pseudolager. It’s just a little more prominently missing those things than some of my lighter beers.
Despite those couple of flaws, though, it’s outstanding.
Conclusion
This is absolutely the best Oktoberfest beer I’ve ever made… but it still has room for improvement.
So I’m going to improve it.
Next year (and probably beyond), I’m going to dial in this recipe and come up with the best possible version of it. So be sure to subscribe to the YouTube channel so you don’t miss it!
In the meantime, the full brew day, tasting, and more is in the video above. And if you brew this one, be sure to let me know how it turns out!
