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Maibock

215 calories 21.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Helles Bock
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.54 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gary Glass
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)
Created: Friday November 7th 2025
1.065
1.015
6.5%
32.4
8.1
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt 37.03 1.75 56%
2 lb Weyermann - Vienna Malt2 lb Vienna Malt 37 3.5 28%
0.57 lb Weyermann - Carafoam0.57 lb Carafoam 34.5 2.2 8%
0.57 lb Weyermann - Caramunich Type 10.57 lb Caramunich Type 1 33.5 35 8%
7.14 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.30 oz Hopsteiner - Hallertauer Magnum0.3 oz Hallertauer Magnum Hops Pellet 14 Boil 60 min 24.35 30%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 8.05 70%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
2 g Gypsum Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
2.50 g irish moss Water Agt Boil 10 min.
1.30 g Wyeast - Beer Nutrient Other Boil 10 min.
1 g Epsom Salt Water Agt Mash 1 hr.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
74%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
1.5 (M cells / ml / ° P) 271 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 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
17.8 qt Infusion -- 149 °F 60 min
mash-out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 5.68 g | 22.7 qt) 4.68 18.7  
Mash volume with grains (equipment estimates 6.25 g | 25 qt) 5.25 21  
Grain absorption losses -0.89 -3.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.54 g | 18.2 qt) 3.54 14.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.25 13  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 3.25 g | 13 qt) 3 12  
Total: 4.68 18.7
Equipment Profile Used: System Default
 
Notes

chill to 50F, oxygenate, and pitch a healthy starter of yeast.
after 9 days of fermentation, raise temperature to 57°F (14°C)
and hold until fermentation is complete, then
crash to 32°F (0°P) or as low as you can go.
Dump the yeast, or rack the beer off it, and condition 2–4 weeks.
Force carbonate to 2.3 volumes CO₂
or re-ferment with corn sugar.

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  • Last Updated: 2026-01-17 04:55 UTC