Maibock v1 - Beer Recipe - Brewer's Friend

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Maibock v1

203 calories 17 g 12 oz
Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 6.3 gallons (fermentor volume)
Pre Boil Size: 8.2 gallons
Pre Boil Gravity: 1.048 (recipe based estimate)
Efficiency: 80% (brew house)
Source: byo style profile/self
Calories: 203 calories (Per 12oz)
Carbs: 17 g (Per 12oz)
Created: Monday March 27th 2017
1.062
1.010
6.9%
26.2
5.2
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb German - Pilsner7 lb Pilsner 38 1.6 53.8%
4 lb German - Vienna4 lb Vienna 37 4 30.8%
2 lb German - Munich Light2 lb Munich Light 37 6 15.4%
13 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 4.5 Boil 60 min 13.87 33.3%
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops Pellet 2.5 Boil 60 min 7.71 33.3%
1 oz Northern Brewer - Hallertau1 oz Hallertau Hops Pellet 2.5 Aroma 20 min 4.67 33.3%
3 oz / 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
52 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 725 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
9 gals distilled. 7 g CaCl, 5 g Epsom salts, 1 g baking soda. Aded 4 ml lactic acid to mash (during the protein rest.)
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.6 qt Protein rest, thick mash Infusion -- 131 °F 20 min
7 qt Raise to alpha sacc Infusion -- 152 °F 45 min
10 qt decoct to mashout Decoction -- 168 °F 30 min
Starting Mash Thickness: 1.2 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.2 qt/lb 3.9 15.6  
Mash volume with grains 4.94 19.8  
Grain absorption losses -1.63 -6.5  
Remaining sparge water volume (equipment estimates 6.64 g | 26.6 qt) 6.18 24.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.66 g | 34.7 qt) 8.2 32.8  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume 6.3 25.2  
Going into fermentor 6.3 25.2  
Total: 10.08 40.3
Equipment Profile Used: System Default
 
Notes

Pitched onto Czech pils trub. 1.066 o.g., brewed 26-Mar-2017.

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  • Last Updated: 2017-03-27 02:48 UTC