Brewed up a Märzen on Thursday, the recipe is here. Roughly half and half Munich malt and Pilsner malt, and a dash of CaraMunich.
I pitched a pint of W 34/70 yeast slurry which took of like a rocket, even at 9 degrees C. The beer has to be ready by the 3rd of Oktober for a party, which precludes any long lagering time. So, I will chill proof this one by using polyclar at 0C then filtering.
No photos for this one, but more details to follow.