Shorehacker Maibock 2020 - Beer Recipe - Brewer's Friend

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Shorehacker Maibock 2020

239 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 1.053 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 72% (brew house)
Calories: 239 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Sunday January 5th 2020
1.072
1.017
7.2%
32.5
5.7
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
11 lb German - Pilsner11 lb German - Pilsner 38 1.6 75.9%
3.50 lb German - Munich Light3.5 lb German - Munich Light 37 6 24.1%
14.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.2 Boil 60 min 27.69 50%
1 oz Domestic Hallertau1 oz Domestic Hallertau Hops Pellet 3.9 Boil 10 min 4.77 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Lactic acid Water Agt Mash 1 hr.
2 g Baking Soda Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 729 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 4.7 oz       Temp: 68 °F       CO2 Level: 2.47 Volumes
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
2 g baking soda
10 mL Lactic acid
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
21 qt Mash Infusion 165 °F 152 °F 75 min
9 qt Mash Out Sparge 212 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.44 21.8  
Mash volume with grains 6.6 26.4  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.45 g | 17.8 qt) 4.13 16.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.83 g | 31.3 qt) 7.5 30  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6 24  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6 g | 24 qt) 5.5 22  
Total: 9.56 38.3
Equipment Profile Used: System Default
 
Notes

Mash at 152F for 60 to 90 minutes. A mash-out at 168-170F for 15 minutes is recommended, but not necessary. Drain, sparge, and proceed with a 90 minute boil. The extended boil for the all-grain is to eliminate precursors to DMS, which can leave a vegetal, creamed-corn flavor in beers with a high proportion of pilsner malt.

If using a lager yeast, chill to 48-52F, pitch yeast, and allow to ferment at 48-52F for 2 to 3 weeks. A diacetyl rest at 8 to 10 degrees higher than fermentation temperature is recommended for 2-3 days near the end of fermentation. Check the gravity, and perform the diacetyl rest when gravity has dropped 2/3 to 3/4 of the way to the expected final gravity. Once final gravity is reached, lager the beer for 2 to 6 weeks at 38-44F before bottling or kegging.

A secondary fermentation for one to two weeks to improve clarity and reduce sedimentation is optional.

https://www.greatfermentations.com/shorehacker-maibock-recipe/

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  • Last Updated: 2020-01-05 19:38 UTC