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Mill Town Maibock

225 calories 23.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 14 gallons (fermentor volume)
Pre Boil Size: 13.8 gallons
Efficiency: 80% (brew house)
Source: perogi
Calories: 225 calories (Per 12oz)
Carbs: 23.2 g (Per 12oz)
URL: http://www.homebrewersassociation.org/pages/competitions/national-homebrew-competition/winners/2013-nhc-first-round-winners
Created: Friday February 15th 2013
16.6 °P
4.3 °P
6.7%
30.4
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb Pilsner (2 Row) Ger12 lb Pilsner (2 Row) Ger 37.3 2 37.3%
12 lb Vienna Malt12 lb Vienna Malt 35.9 3.5 37.3%
8.20 lb Munich I (Weyermann)8.2 lb Munich I (Weyermann) 37.8 7.1 25.5%
32.20 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
4 oz Hallertauer4 oz Hallertauer Hops Pellet 4.8 Boil 60 min 21.99 66.7%
2 oz Hallertauer2 oz Hallertauer Hops Pellet 4.8 Boil 30 min 8.45 33.3%
6 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
6 g Calcium Chloride Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
3 g Gypsum (Calcium Sulfate) Water Agt Mash 1 hr.
2 each Whirlfloc Tablet Fining Boil 15 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (custom):
75%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1537 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: Forced Carbonation       Amount: 2.7 volumes      
 
Target Water Profile
Munich (Malty Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
75 18 2 2 10 148
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
48.4 Protein Rest Infusion -- 135 °F 30 min
Mash Step Temperature -- 145 °F 20 min
Saccharification Temperature -- 156 °F 20 min
Mash Out Temperature -- 168 °F 10 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 15.73 gal (62.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 3.73 gal (14.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 16.66 gal (66.65 qt). Suggest reducing strike water volume to 9.42 gal (37.7 qt) and adding 4.66 gal (18.65 qt) sparge/top-off. 14.09 56.4  
Strike water volume at mash thickness of 1.75 qt/lb 14.09 56.4  
Mash volume with grains 16.66 66.7  
Grain absorption losses -4.03 -16.1  
Remaining sparge water volume (equipment estimates 5.91 g | 23.7 qt) 3.99 16  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 15.73 g | 62.9 qt) 13.8 55.2  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume 14 56  
Going into fermentor 14 56  
Total: 18.08 72.3
Equipment Profile Used: System Default
 
Notes

Got third place in the first round of the 2013 NHC in St. Paul with an average score of 37.5.



Award Winning Recipe
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  • Last Updated: 2013-05-01 23:59 UTC