The remaining malt will be continential pilsner malt, such as Weyerman pilsner malt.
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Märzen is an amber lager often associated with autumn. This style was sometimes called Oktoberfest in the past, but this is now the Festbier style. In comparison, Märzen is a darker amber color with more malt character and slightly higher alcohol.
2021 BJCP 6A - Märzen characteristic ingredients: "Grist varies, although traditional German versions emphasized Munich malt. The notion of elegance is derived from the finest quality ingredients, particularly the base malts. A decoction mash is traditional, and enhances the rich malt profile."
Vital statistics:
Continental pilsner malt is the foundation. Significant proportions of Vienna and Munich malt should be included. Hofer (2022) describes some commercial brewers using 50% pilsner, 25% Vienna, and 25% Munich or 50% pilsner with 50% dark Munich. Likewise, Daniels (2001) recommends that 80 to 90% of the malt bill should be pilsner, Vienna, and Munich, with his analysis averaging 41% Vienna and 21% Munich. The default values of 40% pilsener, 30% Vienna, and 30% Munich are based upon the beer-analytics.com information. The remaining malts can be small amounts of crystal malts like CaraPils and/or CaraMunich for color or caramel flavor. Crystal malt flavor should be restrained though.
The traditional mash is decoction, which may enhance caramel and melanoidin character. Step mashes and single-step infusion mashes are more common in modern commercial brewing. In these, decoction-like character might be partially achieved through using small amounts of crystal malts, CaraRed, or Melanoidin malt. Tiny amounts (1% or less) of Carafa or other roasted malts may be used for color adjustment.
The hops should be German or continental European varieties. Avoid high hop flavor and aroma. Keep the late hop additions small to focus upon malt character.
Use a clean fermenting lager yeast that produces low diacetyl. The beer should attentuate well and be easy-to-drink to avoid being overly sweet. High final gravity or excessive sweetness is not desired.
Beer-analytics.com Märzen analysis
Daniels, R. (2001). Designing great beers: The ultimate guide to brewing classic beer styles. Brewers Publications. p. 335 - 337.
Hofer, F. (2022, September). Germany's beers of autumn: Brew your own Märzen and festbier in time for Oktoberfest. Brew Your Own, 48 - 53.
Zainasheff, J., and Palmer, J.J. (2007). Brewing classic styles: 80 winning recipes anyone can brew. Brewers Publications. p. 70 - 71.
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