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Goat Head Maibock

219 calories 18.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 15 gallons (fermentor volume)
Pre Boil Size: 19.36 gallons
Post Boil Size: 17 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Daniel Dorst
Hop Utilization: 97%
Calories: 219 calories (Per 12oz)
Carbs: 18.5 g (Per 12oz)
Created: Monday June 23rd 2025
1.067
1.011
7.4%
28.0
4.8
5.4
53.10
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
30 lb Weyermann - Pilsner30 lb Pilsner $ 1.32 / lb
$ 39.60 		36 1.5 81.6%
6 lb Weyermann - Munich Type I6 lb Munich Type I $ 2.25 / lb
$ 13.50 		38 6 16.3%
0.75 lb German - Carapils0.75 lb Carapils 35 1.3 2%
36.75 lbs / $ 53.10
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
3 oz Perle3 oz Perle Hops Pellet 8.2 Boil 60 min 27.99 100%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
6 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
9.78 ml Lactic acid Water Agt Mash 1 hr.
1.64 g Lactic acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
6 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
55 °F
Pitch Rate:
0.5 (M cells / ml / ° P) 465 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.93 psi       Temp: 38 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
12.3 gal Strike Water Strike 166 °F 152 °F 60 min
12 gal -- -- --
Starting Mash Thickness: 1.25 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 17.36 gal (69.45 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 5.36 gal (21.45 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.42 gal (57.7 qt). Suggest reducing strike water volume to 9.06 gal (36.24 qt) and adding 2.42 gal (9.7 qt) sparge/top-off. 11.48 45.9  
Strike water volume at mash thickness of 1.25 qt/lb 11.48 45.9  
Mash volume with grains 14.42 57.7  
Grain absorption losses -4.59 -18.4  
Remaining sparge water volume (equipment estimates 10.72 g | 42.9 qt) 12.72 50.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 17.36 g | 69.5 qt) 19.36 77.4  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 15 g | 60 qt) 17 68  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 17 g | 68 qt) 15 60  
Total: 24.2 96.8
Equipment Profile Used: System Default
"Goat Head Maibock" Helles Bock beer recipe by Daniel Dorst. All Grain, ABV 7.38%, IBU 27.99, SRM 4.78, Fermentables: ( Pilsner, Munich Type I, Carapils) Hops: (Perle) Other: (Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Lactic acid)
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  • Last Updated: 2025-10-15 22:58 UTC