A beer rich in malt with a balance of clean, hop bitterness, similar to the Vienna lager. Toasted bread or biscuit-like malt aroma and flavor is to be expected. Originating in Germany, this style was traditionally brewed in the spring (“Marzen” meaning “March”) and aged, or lagered, throughout the summer.
Move the fermenter to a cool, lager-specific, temperature-stable area (approx. 53º - 59ºF). The wort will begin to ferment within 24 - 48 hours and you may notice CO2 releasing (bubbling) out of the airlock.