Team Maibock - Beer Recipe - Brewer's Friend

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Team Maibock

318 calories 32.8 g 500 ml
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Beer Stats
Method: BIAB
Style: Helles Bock
Boil Time: 70 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.91 gallons
Post Boil Size: 5.25 gallons
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 66% (brew house)
Source: Terry Downing
Hop Utilization: 85%
Calories: 318 calories (Per 500ml)
Carbs: 32.8 g (Per 500ml)
Created: Saturday September 27th 2025
1.068
1.017
6.7%
34.1
9.9
5.3
27.07
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Malteurop - Pilsen Malt4 lb Pilsen Malt $ 1.95 / lb
$ 7.80 		37.44 1.7 31.1%
4 lb Root Shoot Malting - Munich 104 lb Munich 10 $ 2.30 / lb
$ 9.20 		36 10 31.1%
4.50 lb Malteurop - Vienna4.5 lb Vienna $ 1.95 / lb
$ 8.78 		36 5 35%
6 oz German - Acidulated Malt6 oz German - Acidulated Malt 27 3.4 2.9%
12.87 lbs / $ 25.78
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
30 g Yakima Valley Hops - Hallertau (Mittelfruh)30 g Hallertau (Mittelfruh) Hops $ 1.22 / oz
$ 1.29 		Pellet 2.1 First Wort 0 min 8.23 50%
10 g Artisan - Magnum10 g Magnum Hops Pellet 16 Boil 70 min 19.01 16.7%
20 g Artisan - Hallertau Mittelfruh20 g Hallertau Mittelfruh Hops Pellet 4.9 Boil 20 min 6.83 33.3%
60 g / $ 1.29
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
2 each Yeast Nutrient Other Boil 10 min.
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
1 each Campden Tablets Water Agt Mash 0 min.
 
Yeast
CellarScience - German
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
High
Optimum Temp:
54 - 62 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
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
Acid Rest Decoction 120 °F 140 °F --
Protein Test Decoction 140 °F 160 °F --
beta-amylase rest Decoction 160 °F 170 °F --
Mash out Decoction 170 °F -- 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 8.19 g | 32.8 qt) 7.77 31.1  
Mash volume with grains (equipment estimates 9.22 g | 36.9 qt) 8.8 35.2  
Grain absorption losses -1.61 -6.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.33 g | 25.3 qt) 5.91 23.6  
Boil off losses -1.75 -7  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 4.5 g | 18 qt) 5.25 21  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.25 g | 21 qt) 4.5 18  
Total: 7.77 31.1
Equipment Profile Used: System Default
"Team Maibock" Helles Bock beer recipe by Terry Downing. BIAB, ABV 6.73%, IBU 34.07, SRM 9.86, Fermentables: ( Pilsen Malt, Munich 10, Vienna, German - Acidulated Malt) Hops: (Hallertau (Mittelfruh), Magnum, Hallertau Mittelfruh) Other: (Irish Moss, Yeast Nutrient, Calcium Chloride (dihydrate), Gypsum, Campden Tablets)
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  • Last Updated: 2025-10-03 22:03 UTC