Mini Marvin

Other Belgian-Style Ales BA – 05103

OG
1.055
SRM
14.6
IBU
26.6
Batch #
2026-15
Batch Size
3.50 gal
Boil Time
45 min
Status
Primary
Brew Date
August 17, 2026
BU/GU
0.48
Carbonation
2.6 vol

Fermentables

Munich IWeyermann
3.75 lbs|43.4%
Type
Grain
Origin
Germany
Color
7.1 SRM
PPG
82.2
43.4%
Bavarian PilsMontana
2.00 lbs|23.1%
Type
Grain
Origin
US
Color
1.9 SRM
PPG
78.9
23.1%
Munich IIWeyermann
1.25 lbs|14.5%
Type
Grain
Origin
Germany
Color
8.5 SRM
PPG
82.2
14.5%
Candi Syrup, SimplicityCandi Syrup
1.00 lbs|11.6%
Type
Sugar
Origin
US
Color
1.0 SRM
PPG
69.6
11.6%
Caramunich IIIWeyermann
0.37 lbs|4.3%
Type
Grain
Origin
Germany
Color
71.0 SRM
PPG
80.1
4.3%
MelanoidinWeyermann
0.22 lbs|2.5%
Type
Grain
Origin
Germany
Color
30.0 SRM
PPG
80.1
Carafa Special IIIWeyermann
0.06 lbs|0.7%
Type
Grain
Origin
Germany
Color
710.7 SRM
PPG
75.7

Hops

1.00 oz
Saaz 3.6%
45 min Boil
1.00 oz
Saaz 3.6%
15 min Boil

Non-Fermentables

1.11 g
Amylase Enzyme Other
Mash
1.43 g
Calcium Chloride (CaCl2) Water Agent
Mash
0.45 g
Epsom Salt (MgSO4) Water Agent
Mash
0.45 g
Gypsum (CaSO4) Water Agent
Mash
1.59 ml
Lactic Acid Water Agent
Mash
0.64 g
Calcium Chloride (CaCl2) Water Agent
Sparge
0.19 g
Epsom Salt (MgSO4) Water Agent
Sparge
0.19 g
Gypsum (CaSO4) Water Agent
Sparge
0.64 ml
Lactic Acid Water Agent
Sparge

Yeasts

16 g
MONK
CellarScience
1 pkg
Belgian Ale550
White Labs

Equipment ProfileSS Brewtech SVBS 8-12LB grain bill

Batch Size
3.50gal
Boil Volume
4.66gal
Boil Time
45min
Evaporation Rate
21.47%per hour
Hop Utilization
100%
Trub Chiller Loss
0.25gal

Mash Profile Decoction, Double - Well Modified Malts - Batch Sparge

Ideal Grain Temp
68°F

Mash Steps

Step 1
Low Saccharification35 min
132°F
Step 2
Mid-Saccharification20 min
148°F
Step 3
High Saccharification20 min
158°F
Step 4
Mash Out10 min
168°F

Fermentation and Aging

10 days
Primary
73°F
2 days
Secondary
34°F
30 days
Tertiary
34°F

General Info

Bonus beer from Doppelbock brew day.

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