Marvin the Märzen - Beer Recipe - Brewer's Friend

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Marvin the Märzen

198 calories 19.8 g 12 oz
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Beer Stats
Method: Extract
Style: Märzen
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Efficiency: 25% (steeping grains only)
Source: MGoBirch
Calories: 198 calories (Per 12oz)
Carbs: 19.8 g (Per 12oz)
Created: Tuesday February 21st 2017
1.060
1.014
6.0%
22.5
11.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Liquid Malt Extract - Munich5 lb Liquid Malt Extract - Munich 35 8 54.8%
3.50 lb Dry Malt Extract - Pilsen3.5 lb Dry Malt Extract - Pilsen 42 2 38.4%
8.50 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.25 lb German - Melanoidin0.25 lb Melanoidin 37 25 2.7%
2 oz German - De-Husked Caraf I2 oz De-Husked Caraf I 32 340 1.4%
0.25 lb German - CaraMunich II0.25 lb CaraMunich II 34 46 2.7%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.10 oz Hallertau Hersbrucker1.1 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 60 min 18.47 55%
0.90 oz Hallertau Hersbrucker0.9 oz Hallertau Hersbrucker Hops Leaf/Whole 4 Boil 15 min 4.03 45%
2 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
51 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 460 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ypsilanti
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
27 8 6 11 25 78
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.46 g | 25.8 qt) 6.88 27.5  
Mash volume with grains (equipment estimates 6.46 g | 25.8 qt) 6.93 27.7  
Grain absorption losses (steeping) -0.08 -0.3  
Volume increase from sugar/extract (early additions) 0.7 2.8  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7.5 30  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil volume 5.5 22  
Going into fermentor 5.5 22  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 6.88 27.5
Equipment Profile Used: System Default
 
Notes

Use Diacetyl rest to achieve dry attenuation.

After full primary fermentation slows down, raise temperature to 60 degrees over the course of 2 days to help the yeast dry out the more complex sugars.

When cold crashing to lager temps after, cold crash at 3 degrees per day to avoid yeast from releasing waste products into beer.

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  • Last Updated: 2017-03-15 17:00 UTC