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Maibock Moonbounce

224 calories 20.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.82 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Perry Lehman
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday May 9th 2026
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1.068
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Floor malted Bohemian Dark9.5 lb Floor malted Bohemian Dark 37 7 82.6%
1 lb Weyermann - Carapils1 lb Carapils 34.5 2.1 8.7%
1 lb Bestmalz - BEST Munich1 lb BEST Munich 37 6.3 8.7%
11.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hopsteiner - Sterling1.25 oz Sterling Hops Pellet 5 Boil 60 min 25.85 71.4%
0.50 oz Hopsteiner - Sterling0.5 oz Sterling Hops Pellet 5 Aroma 15 min 5.13 28.6%
1.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Brewzyme-D (White Labs) Other Primary 0 min.
1 each Whirlfloc Fining Mash 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 7.75 g | 31 qt) 7.51 30  
Mash volume with grains (equipment estimates 8.67 g | 34.7 qt) 8.43 33.7  
Grain absorption losses -1.44 -5.8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 6.07 g | 24.3 qt) 5.82 23.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 4.5 18  
Volume into fermentor 4.5 18  
Total: 7.51 30
Equipment Profile Used: System Default
 
Notes

Prep

  1. Ice 7 lb. bags x 3. For chilling.
  2. Strike water 160 degrees.

    Mash

  3. Add all grains to strike water and mix to achieve a uniform temperature of 151-153°F. Rest the mash at this temperature for 60 minutes.

  4. When the mash rest is complete, heat it to 170°F for mashout (10 minutes).

    Boil

  5. Bring the wort to a boil, add 1 oz Sterling hops when boil starts, and boil for 60 minutes.

  6. Add 1 oz of Sterling 15 minutes before the end of the boil.

  7. With 5 minutes remaining in the boil (mash out). Add Whirlfloc tablet.

  8. Cool it!

    Fermentation and Beyond

  9. Transfer the cooled wort to a sanitized fermenter, aerate well, and pitch yeast.

  10. Depending on the yeast strain being used, aim for a maximum fermentation temp in the low to mid 50s°F. When fermentation activity begins to slow, allow the fermenter to warm up to approx. 60°F for a 2-3 day diacetyl rest. Depending on yeast and temp, this step should be completed in about 10-14 days.

  11. Cool to lagering temps over several days. Lager for 3-4 weeks (or longer, if time allows) and use a fining like gelatin or Biofine as needed prior to packaging.
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  • Last Updated: 2026-05-10 23:12 UTC