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Maibock

202 calories 20.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)
Created: Sunday April 20th 2025
1.061
1.015
6.1%
32.2
8.4
5.0
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Vienna7 lb Vienna 37 4 59.6%
1 lb German - Melanoidin1 lb Melanoidin 37 25 8.5%
3 lb Gladfield - German Pilsner Malt3 lb German Pilsner Malt 36.3 2.03 25.5%
0.75 lb Weyermann - Acidulated0.75 lb Acidulated 27 3.4 6.4%
11.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Magnum1 oz Magnum Hops Pellet 13.2 Boil at 199 °F 20 min 26.6 33.3%
1 oz Charles Faram - Tettnang1 oz Tettnang Hops Pellet 2.4 Boil at 199 °F 15 min 3.96 33.3%
1 oz Charles Faram - Tettnang1 oz Tettnang Hops Pellet 2.4 Boil at 199 °F 5 min 1.59 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.48 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 g Campden Tablets Water Agt Mash 1 hr.
0.74 g Canning Salt Water Agt Mash 1 hr.
0.89 g Epsom Salt Water Agt Mash 1 hr.
1.92 g Gypsum Water Agt Mash 1 hr.
0.96 g Magnesium Chloride Water Agt Mash 1 hr.
0.37 g Slaked Lime Water Agt Mash 1 hr.
1.20 g Whirlfloc Fining Boil 10 min.
26 g Yeast Nutrient Other Boil 10 min.
 
Yeast
Propagate Labs - Propagate Labs - Munich Lager
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
51 - 62 °F
Starter:
Yes
Fermentation Temp:
58.6 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 26.87 psi       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
manitou
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
44.5 7.2 16.4 57.5 51.7 41.7
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.4 gal Begin Adding Grains after 100­° Strike 57 °F 120 °F 20 min
Stir Occasionally Temperature 120 °F 135 °F 15 min
Stir Occasionally Temperature 135 °F 152 °F 15 min
Stir Occasionally Steeping 152 °F 152 °F 30 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.33 g | 33.3 qt) 9.12 36.5  
Mash volume with grains (equipment estimates 9.27 g | 37.1 qt) 10.06 40.2  
Grain absorption losses -1.47 -5.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 7.4 29.6  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 5 20  
Volume into fermentor 5 20  
Total: 9.12 36.5
Equipment Profile Used: System Default
 
Notes

Cool wort to 60° before adding yeast.
Fermentation - total 16 days
Ferment at 57° for 13 days.
Raise fermentation temp to 62° for 2 days
Raise fermentation temp to 65° for 1 day
Cold Crash - total 5 days
Drop temp to 58° for 1 day
Drop temp to 52° for 1 day
Drop temp to 46° for 1 day

  I use Gelatin as a clarifier once wort temp below 50°<br />

Drop temp to 40° for 1 day
Drop temp to 34° for 1 day
Package the beer - I use 5-gallon kegs & dispense using a homemade keezer

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  • Last Updated: 2026-03-09 21:12 UTC