Traditional Spring Maibock

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.040 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Daniel Dorst
Calories: 222 calories (Per 12oz)
Carbs: 23.1 g (Per 12oz)

Created: Sunday January 18th 2015

Original Gravity:

1.067

Final Gravity:

1.017

ABV (standard):

6.6%

IBU (tinseth):

31.2

SRM (morey):

6.2

Mash pH

n/a

Cost $

n/a

Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	German - Pilsner6 lb Pilsner	38	1.6	52.2%
3.50 lb	German - Vienna3.5 lb Vienna	37	4	30.4%
2 lb	German - Munich Light2 lb Munich Light	37	6	17.4%
11.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.43 oz	Magnum0.43 oz Magnum Hops	Pellet	15	Boil	60 min	29.73	36.4%
0.25 oz	Saaz0.25 oz Saaz Hops	Pellet	3.5	Boil	10 min	1.46	21.2%
0.50 oz	Saaz0.5 oz Saaz Hops	Pellet	3.5	Boil	0 min		42.4%
1.18 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.43 oz	Magnum (Pellet)	29.73	36.4%
0.75 oz	Saaz (Pellet) 0.74999999828443 oz Saaz (Pellet) Hops	1.46	63.6%
1.18 oz / $ 0.00

Yeast

Wyeast - Bavarian Lager 2206

Amount:	1 Each	Cost:
Attenuation (avg):	75%	Flocculation:	Med-High
Optimum Temp:	46 - 58 °F	Starter:	Yes
Fermentation Temp:	48 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 98 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Target water mineral for light colored and malty.
Mash Chemistry and Brewing Water Calculator

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.5 gal	Protein Rest	Infusion	--	122 °F	20 min
	Beta Sacrification	Temperature	--	146 °F	30 min
	Alpha Sacrification	Temperature	--	156 °F	30 min
	Mash Out	Temperature	--	168 °F	20 min
3.75 gal	Sparge	Sparge	--	168 °F	60 min
Starting Mash Thickness: 1.25 qt/lb

Quick Water Requirements

Water	Gallons	Quarts
Strike water volume at mash thickness of 1.25 qt/lb	3.59	14.4
Mash volume with grains	4.51	18.1
Grain absorption losses	-1.44	-5.8
Remaining sparge water volume (equipment estimates 4.89 g \| 19.6 qt)	5.59	22.4
Mash Lauter Tun losses	-0.25	-1
Pre boil volume (equipment estimates 6.79 g \| 27.2 qt)	7.5	30
Boil off losses	-2.25	-9
Hops absorption losses (first wort, boil, aroma)	-0.04	-0.2
Post boil Volume	4.5	18
Going into fermentor	4.5	18
Total:	9.19	36.8
Equipment Profile Used:	System Default

Date	Days	Event	Gravity	Volume	pH	Temp	Updated	Comment
5/8/2020 1:39 AM over 3 years ago	+48	Sample					5/8/2020 1:45 AM over 3 years ago	just cracked my first bottle open an we are close on the carbonation to this being done. This threw me for a spin when I first smelled the beer I was not expecting the beer to have a a very vibrant passion fruit mixed with a small amount of yeast. The beer it self had a berry/acidic note to it with the back boon of malt and is going to make an excellent summer.

Notes

Calculate yeast production date on smack pack. Viability will depend on if starter required.

Brewing 4.5 gallons due to limitations (mash/sparge and boil) in equipment to hit a 1.067 OG.

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Last Updated: 2015-01-18 15:41 UTC

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Traditional Spring Maibock