Vaughntoberfest II Beer Recipe | Partial Mash Märzen | Brewer's Friend
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Vaughntoberfest II

197 calories 17.5 g 12 oz
Beer Stats
Method: Partial Mash
Style: Märzen
Boil Time: 60 min
Batch Size: 5.25 gallons (fermentor volume)
Pre Boil Size: 3.6 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.087 (recipe based estimate)
Post Boil Gravity: 1.104 (recipe based estimate)
Efficiency: 79% (brew house)
No Chill: 9 minute extended hop boil time
Calories: 197 calories (Per 12oz)
Carbs: 17.5 g (Per 12oz)
Created: Thursday June 16th 2022
Amount Fermentable Cost PPG °L Bill %
24 oz Weyermann - Pilsner24 oz Pilsner 36 1.5 17.1%
46 oz Weyermann - Munich Type II (Dark)46 oz Munich Type II (Dark) 37 10 32.7%
2.50 oz Weyermann - Carafa Special Type III2.5 oz Carafa Special Type III 29.9 525 1.8%
8 oz Weyermann - Carapils8 oz Carapils 34.5 2.1 5.7%
3 lb Briess - DME Munich3 lb DME Munich 45 8 34.2%
12 oz Briess - DME Pilsen Light12 oz DME Pilsen Light 45 2 8.5%
140.50 oz / 0.00
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Tettnanger1.5 oz Tettnanger Hops Pellet 3.9 Boil 60 min 15.66 66.7%
0.75 oz Tettnanger0.75 oz Tettnanger Hops Pellet 3.9 Boil 20 min 5.74 33.3%
2.25 oz / 0.00
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.75 qt Strike 162 °F 147 °F 90 min
3 qt Sparge 170 °F 170 °F 10 min
3 qt Sparge 170 °F 170 °F 10 min
Other Ingredients
Amount Name Cost Type Use Time
1.79 ml Lactic acid Water Agt Mash 1 min.
Wyeast - Octoberfest Lager Blend 2633
1 Each
Attenuation (custom):
Optimum Temp:
48 - 58 °F
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 439 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
CO2 Level: 2.65 Volumes
Target Water Profile
Volkspilsner Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator

Something will always go wrong during mash. Before it was coming in six or so degrees under temperature but this time I hit the temperature exactly right. I hit it too well. It was 152, not 148, so I added more water. It hit 148 and I decided to add the rest of the water, which was not just the mash volume of 6.25 quarts but that volume plus the 3.8 I had reserved for mash out. So I mashed in about 9.75 quarts to 5 lbs of grain and at about 147 after I'd made the mistake of using up all my water.

It worked fine. I vorlaufed twice and then batch sparged with 3 quarts in two batches.

When topped up to 3.6 gallons I had a gravity of 1.04 which meant 79% efficiency. Very good.

I boiled for 60 minutes
1.5 oz of tettnanger for 60 min,
0.75 oz of tettanager for 20 min
1 tsp irish moss w/ 10 min left in boil

Cooled in ice bath. It took 9 minutes for the temperature to go under 170 and stop extracting alpha acids.

Racked to 6.5 gal carboy, topped up to 5.25 gal.
Chilled to 51.6 degrees f

Took sample for gravity reading and to check color. Gravity was a perfect 1.060. Perfect.

Color was a rich mahogany with a whisper of red.


Pitched yeast slurry at midnight 7/10/2022.

Not much lag time. Most of the actual fermentation occurred between 49 and 51f for the first 4 days. I allowed the temperature to rise to about 53/54f and held it there for the next 3 days.

After 8 days fermentation had slowed significantly and I recorded a gravity reading of 1.016. I stopped replenishing the frozen 2 liters I use to cool the fermentation chamber and let the temp rise over the next 6 days to the room temp of 65. I figured this would allow the yeast to finish out the fermentation and also function as a slow-moving diacetyl rest.

I was pleased to find that the temp rose fairly slowly, about 2.5 degrees per day. The 2 liter bottles stayed cold to the touch even after they had thawed. That insulated barrel bag works great.

On 7/21 I recorded a gravity reading of 1.012, my exact target gravity. I'm hoping it stays put there.

9/26 - Fined with gelatin, recorded a gravity reading of 1.011, just a hair over my target FG. Color is darker than expected. Not by much but enough that from now on I think we need to do late additions on all the extracts.

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  • Last Updated: 2022-10-05 19:01 UTC
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