Marvin the Marzen V2 3G

Method: BIAB
Style: Märzen
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.058 (recipe based estimate)
Efficiency: 80% (brew house)
Source: GuzBrew
Hop Utilization: 82%
Calories: 191 calories (Per 12oz)
Carbs: 17.9 g (Per 12oz)

Created: Wednesday April 1st 2020

Original Gravity:

1.058

Final Gravity:

1.012

ABV (standard):

6.0%

IBU (tinseth):

19.8

SRM (morey):

10.8

Mash pH

5.3

Cost $

9.68

Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
4 lb	Weyermann - Vienna Malt4 lb Vienna Malt	$ 1.72 / lb $ 6.88	37	3.5	66.7%
1 lb	Briess - Dark Munich Malt 30L1 lb Dark Munich Malt 30L	$ 1.26 / lb $ 1.26	36	30	16.7%
1 lb	American - Munich - Light 10L1 lb Munich - Light 10L	$ 0.00 / lb $ 0.00	33	10	16.7%
6 lbs / $ 8.14

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
0.50 oz	Cluster0.5 oz Cluster Hops	$ 1.38 / oz $ 0.69	Pellet	7.6	Boil	60 min	19.81	50%
0.50 oz	Cluster0.5 oz Cluster Hops	$ 1.38 / oz $ 0.69	Pellet	7.6	Boil	0 min		50%
1 oz / $ 1.38

Show Summary View

Amount	Variety	Cost	IBU	Bill %
1 oz	Cluster (Pellet)	$ 1.38 / oz $ 1.38	19.81	100%
1 oz / $ 1.38

Other Ingredients

Amount	Name	Cost	Type	Use	Time
2 g	Calcium Chloride (anhydrous)	$ 5.00 / lb $ 0.02	Water Agt	Mash	1 hr.
1 g	Epsom Salt	$ 0.70 / oz $ 0.02	Water Agt	Mash	1 hr.
2 g	Gypsum	$ 4.00 / lb $ 0.02	Water Agt	Mash	1 hr.
0.50 each	Whirlfloc	$ 0.20 / each $ 0.10	Water Agt	Boil	10 min.
$ 0.16

Yeast

White Labs - Southern German Lager Yeast WLP838

Amount:	1 Each	Cost:
Attenuation (custom):	80%	Flocculation:	Med-High
Optimum Temp:	50 - 55 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 243 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 19.44 psi Temp: 50 °F CO₂ Level: 2.65 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
4 gal	Dough In and Rest	Temperature	149 °F	145 °F	15 min
	Lower power and set to 155 to slowly raise to 155 over 30 min then rest for 30 min	Temperature	145 °F	155 °F	60 min
	Mash out	Temperature	155 °F	170 °F	10 min

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume (equipment estimates 5.54 g \| 22.2 qt)	4.5	18
Mash volume with grains (equipment estimates 6.02 g \| 24.1 qt)	4.98	19.9
Grain absorption losses	-0.75	-3
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 4.54 g \| 18.2 qt)	3.5	14
Boil off losses	-1.5	-6
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume	3	12
Volume into fermentor	3	12
Total:	4.5	18
Equipment Profile Used:	System Default

Batch Performance

Efficiency:

Conversion: 106.9%

Pre-Boil: 79% 28.4 ppg

Ending Kettle: 79% 28.7 ppg

Brew House: 76% 27.5 ppg

Wort Volume:

3 Gallons

Expected 3 Gallons of fermentable wort.
Expected OG: 1.058
Actual OG: 1.055

Alcohol and Attenuation:

ABV: 5.78%

Apparent Attenuation: 80%
Actual FG: 1.011
Calories per 12oz 191 calories
Carbohydrates per 12oz 17.9 g

Amount Packaged:

2.75 Gallons

Great job! You get to enjoy the equivalent of:

12oz bottles: 29
Pints: 22

Latest Brew Log

Date	Days	Event	Gravity	Volume	Temp	Updated	Comment
4/27/2020 1:01 AM over 4 years ago	+1	Mash Complete	1.053	4 Gallons		4/27/2020 4:06 PM over 4 years ago	Mash went smooth with good conversion. Rested at 145 for 15 min then brought up to 155 over ~20 minutes and let it rest at 155 for 20 minutes.
4/27/2020 1:02 AM over 4 years ago	+1	Pre-Boil Gravity	1.047	3.63 Gallons		4/27/2020 1:03 AM over 4 years ago	SG was a little low even after squeezing the bag. Not sure why I didn't hit my numbers.
4/27/2020 2:20 AM over 4 years ago	+1	Boil Complete	1.055	3.13 Gallons		4/27/2020 2:21 AM over 4 years ago	Boil went smooth with additions as per recipe.
4/27/2020 2:21 AM over 4 years ago	+1	Brew Day Complete	1.055	3 Gallons	50 °F	4/27/2020 2:30 AM over 4 years ago	Brew day went great. A little lower efficiency than expected but still good numbers. Didn't take any pH measurements this brew day. Cooled to 70 then transferred to ferm keg. Will cool to 50 in ferm chamber before pitching yeast.
4/27/2020 3:30 PM over 4 years ago	+1	Other			50 °F	4/27/2020 4:05 PM over 4 years ago	Let the wort cool down to 50 overnight in the ferm chamber. Then aerate and pitched yeast.
5/3/2020 12:00 AM over 4 years ago	+7	Diacetyl Rest			65 °F	5/5/2020 6:24 PM over 3 years ago	Moved fermentation keg into the laundry room to perform the diacetyl rest. Had to free up the fermentation chamber for my double brew.
5/11/2020 4:03 AM over 3 years ago	+15	Lagering			34 °F	5/11/2020 4:03 AM over 3 years ago	Moved keg to ferm chamber and set to 34 for cold crashing.
5/11/2020 4:03 AM over 3 years ago	+15	Other				5/11/2020 4:04 AM over 3 years ago	Added gelatin to beer and purged keg.
5/13/2020 11:58 PM over 3 years ago	+17	Fermentation Complete	1.011	2.75 Gallons		5/13/2020 11:59 PM over 3 years ago	Fermentation went as expected.
5/13/2020 11:59 PM over 3 years ago	+17	Packaged	1.011	2.75 Gallons	34 °F	5/14/2020 12:00 AM over 3 years ago	Did a close pressure transfer to serving keg.

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Last Updated: 2020-04-24 19:24 UTC

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Marvin the Marzen V2 3G