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MAIBOCK

3773 calories 328.8 g 6 L
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 7 liters (fermentor volume)
Pre Boil Size: 11.36 liters
Post Boil Size: 8 liters
Pre Boil Gravity: 1.048 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 65% (brew house)
Source: manuel rodriguez
Calories: 3773 calories (Per 6L)
Carbs: 328.8 g (Per 6L)
Created: Sunday June 8th 2025
1.068
1.012
7.3%
23.7
12.0
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG EBC Bill %
1,550 g Castle Malting - Chateau Pilsen Malt1550 g Chateau Pilsen Malt 37 3.84 65.7%
400 g Castle Malting - Château Vienna400 g Château Vienna 38 5.44 16.9%
300 g Weyermann - Munich Type I300 g Munich Type I 38 14.51 12.7%
60 g Simpsons - Dextrin Malt60 g Dextrin Malt 31 1.44 2.5%
50 g Weyermann - Carahell50 g Carahell 34 25.19 2.1%
2,360 g / 0.00 €
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 g Magnum3 g Magnum Hops Pellet 15 Boil 60 min 16.65 23.1%
6 g Hallertau Hersbrucker6 g Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 4.41 46.2%
4 g Hallertau Tradition (Germany)4 g Hallertau Tradition (Germany) Hops Pellet 5 Boil 10 min 2.68 30.8%
13 g / 0.00 €
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 g Irish Moss Fining Boil 15 min.
0.30 g Servomyces Other Boil 15 min.
1.80 g Chalk Water Agt Mash 1 hr.
1.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
1 g Gypsum Water Agt Mash 1 hr.
0.50 g Salt Water Agt Mash 1 hr.
2 ml Phosphoric acid Water Agt Mash 1 hr.
0.04 g Phosphoric acid Water Agt Sparge 1 hr.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
8 Grams
Cost:
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
10 - 20 °C
Starter:
No
Fermentation Temp:
12 °C
Pitch Rate:
1.5 (M cells / ml / ° P) 174 B cells required
0.00 € Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 48.8 g       Temp: 18 °C       CO2 Level: 2.5 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
7.08 L Strike 73 °C 67 °C 60 min
6.696 L Sparge 76 °C 76 °C 15 min
Starting Mash Thickness: 3 L/kg
Starting Grain Temp: 18 °C
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3 L/kg 7.1
Mash volume with grains 8.6
Grain absorption losses -2.4
Remaining sparge water volume (equipment estimates 8.9 L) 7.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 12.8 L) 11.4
Boil off losses -5.7
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume (equipment estimates 7 L) 8
WARNING: Exceeded batch size - reduce boil size  
Going into fermentor (equipment estimates 8 L) 7
Total: 14.6  
Equipment Profile Used: System Default
"MAIBOCK" Maibock/Helles Bock beer recipe by manuel rodriguez. All Grain, ABV 7.28%, IBU 23.73, SRM 11.98, Fermentables: (Chateau Pilsen Malt, Château Vienna, Munich Type I, Dextrin Malt, Carahell) Hops: (Magnum, Hallertau Hersbrucker, Hallertau Tradition (Germany)) Other: (Irish Moss, Servomyces, Chalk, Calcium Chloride (dihydrate), Epsom Salt, Gypsum, Salt, Phosphoric acid)
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  • Last Updated: 2026-05-15 14:26 UTC