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R&B Maibock 2025

220 calories 19.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 12 gallons (fermentor volume)
Pre Boil Size: 14 gallons
Post Boil Size: 12.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 85% (brew house)
Source: Good Old Rich & Bruce
Hop Utilization: 97%
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Monday November 10th 2025
1.067
1.012
7.2%
29.9
7.2
5.4
10.39
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
17 lb Viking - Pilsner Malt17 lb Pilsner Malt 37 1.9 66%
8.50 lb Briess - Bonlander Munich Malt 10L8.5 lb Bonlander Munich Malt 10L 36 10 33%
0.25 lb Weyermann - Acidulated0.25 lb Acidulated $ 3.49 / lb
$ 0.87 		27 3.4 1%
25.75 lbs / $ 0.87
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Artisan - Magnum1.5 oz Magnum Hops $ 1.82 / oz
$ 2.73 		Pellet 12.3 Boil 60 min 26.01 42.9%
2 oz Artisan - Hallertau Mittelfruh2 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 10 min 3.88 57.1%
3.50 oz / $ 2.73
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 ml CellarScience - Glucabuster / 0.96 Ounces Water Agt Mash 1 hr.
15 g Gypsum Water Agt Mash 1 hr.
0.33 ml Foam Axe $ 0.00 / oz
$ 0.00 		Water Agt Boil 1 hr.
1 each Whirlfloc Water Agt Boil 15 min.
0.37 ml Lactic acid Water Agt Sparge 1 hr.
0.50 tsp Yeast Nutrient Other Boil 15 min.
 
Yeast
Lallemand - LalBrew NovaLager™
Amount:
1 Each
Cost:
$ 6.79 / each
$ 6.79
Attenuation (avg):
81%
Flocculation:
Medium
Optimum Temp:
50 - 68 °F
Starter:
Yes
Fermentation Temp:
60 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1115 B cells required
$ 6.79 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       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
6.5 gal Mash in Strike 140 °F 130 °F 15 min
Recirc Temperature 130 °F 146 °F 45 min
Recirc Temperature 146 °F 158 °F 30 min
Mash out Batch Sparge 158 °F 170 °F 15 min
First run-off Batch Sparge 170 °F 170 °F 10 min
5 gal Second run-off Batch Sparge 170 °F 170 °F 10 min
5 gal Third run-off Batch Sparge 170 °F 170 °F 10 min
Starting Mash Thickness: 1.3 qt/lb
Starting Grain Temp: 55 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.63 gal (54.53 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.63 gal (6.53 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.3 qt/lb 8.37 33.5  
Mash volume with grains 10.43 41.7  
Grain absorption losses -3.22 -12.9  
Remaining sparge water volume (equipment estimates 8.73 g | 34.9 qt) 9.1 36.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.63 g | 54.5 qt) 14 56  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.13 -0.5  
Post boil Volume (equipment estimates 12 g | 48 qt) 12.5 50  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 12.5 g | 50 qt) 12 48  
Total: 17.47 69.9
Equipment Profile Used: System Default
 
Notes

Batch #158

Should have used two packets of yeast for better attenuation.

Color and flavor profile are accurate for the style. Very tasty beer.

Last Updated and Sharing
 
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Recipe QR Code
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  • Last Updated: 2026-01-18 22:12 UTC
  • Snapshot Created: 2025-11-10 17:52 UTC
  • Link To Parent Recipe