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Maibock

229 calories 23.4 g 12 oz
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 75% (brew house)
Source: HBT
Calories: 229 calories (Per 12oz)
Carbs: 23.4 g (Per 12oz)
Created: Wednesday December 21st 2016
1.069
1.017
6.9%
33.6
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Belgian - Pilsner6 lb Pilsner 37 1.6 40%
6 lb German - Vienna6 lb Vienna 37 4 40%
3 lb German - Munich Light3 lb Munich Light 37 6 20%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Domestic Hallertau2 oz Domestic Hallertau Hops Pellet 3.9 Boil 60 min 24.26 66.7%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 30 min 9.32 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.50 tsp yeast nutrient Other Boil 10 min.
0.50 each Whirlflock Fining Boil 10 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
-
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: C02       CO2 Level: 2.5 Volumes
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0

Added 3% Acid Malt, and 2/3 tsp CaCl2 to strike water (100 % Distilled)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Full volume BIAB Infusion -- 154 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.49 g | 42 qt) 10.13 40.5  
Mash volume with grains (equipment estimates 11.69 g | 46.8 qt) 11.33 45.3  
Grain absorption losses -1.88 -7.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.36 g | 33.5 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
Notes

Pitch yeast starter @ 47 deg, Ferment @ 50 deg (FV) for 6-10 days (or until 50% attenuation), then ramp up fermentation chamber temp 5 deg every 12 hours until 65-68 deg. Ferment @68 deg until FG complete (4-10 days). When FG is stable and no diacetyl detected, ramp down 5-8 deg every 12 hours until 30-32 deg. Cold crash 3-5 days to clear. Add Gelatin at 50 deg during ramp down.

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  • Last Updated: 2016-12-22 16:05 UTC