Maibock - Beer Recipe - Brewer's Friend

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Maibock

209 calories 23.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 13.2 gallons (fermentor volume)
Pre Boil Size: 13.5 gallons
Post Boil Size: 11.5 gallons
Pre Boil Gravity: 15.1 °P (recipe based estimate)
Post Boil Gravity: 17.6 °P (recipe based estimate)
Efficiency: 80% (brew house)
Source: Rich Sachsel
Calories: 209 calories (Per 12oz)
Carbs: 23.3 g (Per 12oz)
Created: Thursday November 18th 2021
15.4 °P
4.6 °P
5.9%
16.9
13.4
5.7
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
20 lb Weyermann - Pilsner20 lb Pilsner 36 2.51 69%
6 lb Briess - Bonlander Munich6 lb Bonlander Munich 36 25.19 20.7%
3 lb Weyermann - Carahell3 lb Carahell 34 25.19 10.3%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 5.5 Boil 60 min 14.28 66.7%
1 oz Styrian Goldings1 oz Styrian Goldings Hops Pellet 5.5 Boil 10 min 2.59 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Whirlfloc Water Agt Boil 10 min.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (avg):
70%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
No
Fermentation Temp:
53 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 270 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
Target Water Profile
Waltham MA Area - MWRA Oct 2019
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
10 gal Strike 172 °F 152 °F 50 min
Vorlauf 152 °F 152 °F 15 min
9 gal Sparge 173 °F -- --
Starting Mash Thickness: 2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.11 gal (52.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.11 gal (4.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.82 gal (67.28 qt). Suggest reducing strike water volume to 9.68 gal (38.72 qt) and adding 4.82 gal (19.28 qt) sparge/top-off. 14.5 58  
Strike water volume at mash thickness of 2 qt/lb 14.5 58  
Mash volume with grains (equipment estimates 15.12 g | 60.5 qt) 16.82 67.3  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 2.49 g | 10 qt) 2.88 11.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.11 g | 52.5 qt) 13.5 54  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 11.5 46  
Top off amount 1.7 6.8  
Going into fermentor 13.2 52.8  
Total: 17.38 69.5
Equipment Profile Used: System Default
 
Notes

2 weeks primary ferm @52-55f.
transfer off yeast.
4 weeks lagering @40f

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  • Last Updated: 2021-11-18 05:26 UTC