Mai Bock: Cashmere - Beer Recipe - Brewer's Friend

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Mai Bock: Cashmere

235 calories 23 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Pre Boil Size: 30 liters
Post Boil Size: 21 liters
Pre Boil Gravity: 1.049 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 64% (brew house)
Source: Grant Tickle
Calories: 235 calories (Per 12oz)
Carbs: 23 g (Per 12oz)
Created: Sunday January 10th 2021
1.071
1.016
7.2%
34.0
9.5
5.6
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2 kg Weyermann - Bohemian Pilsner Malt2 kg Bohemian Pilsner Malt 36.8 2.43 26.7%
2.25 kg Crisp Malting - Munich Malt2.25 kg Munich Malt 37 10 30%
3 kg Crisp Malting - Extra Pale Maris Otter3 kg Extra Pale Maris Otter 37.5 2 40%
200 g Aromatic Malt200 g Aromatic Malt 35 20 2.7%
50 g Weyermann - Acidulated50 g Acidulated 27 3.4 0.7%
7.50 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Cashmere8 g Cashmere Hops Pellet 7.9 First Wort 90 min 9.03 6.8%
22 g Cashmere22 g Cashmere Hops Pellet 7.9 Boil 60 min 21.11 18.6%
8 g Cashmere8 g Cashmere Hops Pellet 7.9 Boil 15 min 3.81 6.8%
20 g Cashmere20 g Cashmere Hops Pellet 7.9 Boil 0 min 16.9%
60 g Cashmere60 g Cashmere Hops Pellet 7.9 Whirlpool at 75 °C 25 min 50.8%
118 g / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
11.50 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.7 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.4 L Strike 63 °C 54 °C 10 min
6.2 L Pure boiling water infusion. Decoction 100 °C 63 °C 15 min
6.2 L Pull thick decoction. Raise to 70C for 20 min. Raise to boil for 10 min. Add to mash with boiling water to hit 70C combined target. Rest for 30 mins. Decoction 100 °C 70 °C 30 min
6.2 L Pull thin decoction. Boil for 10 mins. Add to mash with boiled water to hit 77C. Rest at 77C for 15min vorlauf. Decoction 100 °C 77 °C 30 min
12.5 L Add FWH during sparge. Batch Sparge 80 °C 77 °C 30 min
Starting Mash Thickness: 1.5 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 1.5 L/kg 11.3
Mash volume with grains (equipment estimates 15.9 L) 16.2
Grain absorption losses -7.5
Remaining sparge water volume (equipment estimates 27 L) 27.2
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 29.8 L) 30
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.3
Post boil Volume 21
Hops absorption losses (whirlpool, hop stand) -0.3
Top off amount 0.3
Going into fermentor 21
Total: 38.4  
Equipment Profile Used: System Default
 
Notes

127g dextrose monhydrate to 17L keg. Dissolve in as little sterile water as possible before closed transfer.

3.7g dextrose monohydrate / 500ml bottle. Add in dry. Cap then tip to dissolve.

Condition at 13.7C for 21 days and lager at 0.5C for 4-6 weeks.

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  • Last Updated: 2021-02-06 14:06 UTC