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2026_04_27 Mostest Maibock

248 calories 24.3 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 75 min
Batch Size: 12.5 gallons (fermentor volume)
Pre Boil Size: 16 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 86% (brew house)
Source: Mark and Paul
Calories: 248 calories (Per 12oz)
Carbs: 24.3 g (Per 12oz)
Created: Sunday March 1st 2026
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4 - Helles Bock 15lt

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OG: 1.065 FG: 1.010 ABV: 7.5% IBU: 23

1.075
1.017
7.7%
25.2
5.9
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 62.1%
10 lb Munich10 lb Munich 37 6 34.5%
1 lb German - Vienna1 lb Vienna 37 4 3.4%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Perle2 oz Perle Hops Pellet 6.2 Boil 60 min 17.44 44.4%
1 oz Artisan - Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 4 Boil 15 min 2.79 22.2%
1 oz Tettnanger1 oz Tettnanger Hops Pellet 3.3 Boil 15 min 2.3 22.2%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.8 Boil 60 min 2.67 11.1%
4.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
8 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
7.50 g Epsom Salt Water Agt Mash 1 hr.
4 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (custom):
78%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 1292 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 14.54 gal (58.18 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 2.54 gal (10.18 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 9.64 38.6  
Mash volume with grains 11.96 47.9  
Grain absorption losses -3.63 -14.5  
Remaining sparge water volume (equipment estimates 8.78 g | 35.1 qt) 10.23 40.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 14.54 g | 58.2 qt) 16 64  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.17 -0.7  
Post boil Volume 12.5 50  
Going into fermentor 12.5 50  
Total: 19.88 79.5
Equipment Profile Used: System Default
 
Notes

made first starter: 4.5L @1.046 Wyeast Bavarian Lager 2206 should get us 852 billion cells. Target is 1604 billion. Used 18 oz golden light dme.
Made 2nd starter: 4.25L@1.044 looking to get 767 billion cells. Used 480g DME

pH of mash 5.6? (measured)
Sparged until we had 15g. at 1.067 - added 1g. water to bring it down to 1.061
OG - 1.075
75 minute boil (10g. batch) we gained 14 points of gravity compared to usually 10-11 on a 60 min. 20 g. batch
Giant batch so it foamed over in the fermenter majorly - aerated anyway to create more foam. Took it down to 45, pitched yeast and let it come to 50 for fermentation.


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  • Last Updated: 2026-06-15 19:11 UTC