Description

Oktoberfest beer or Märzenbier was historically brewed in March (März in German), lagered all summer long, and served to thirsty revellers at the Munich Oktoberfest.

Includes: grain, hops and yeast. Brewing of these recipes requires either the use of a minimum 45 litre mash tun and a 35 liter Boil pot or a 50 litre pot or urn with grain bag for BIAB, thermometer, hydrometer or refractometer and hop bag.

Fermentation Temperature Range: 7 to 13°C