Got my Back Spring MaiBock Beer Recipe | BIAB Maibock/Helles Bock | Brewer's Friend
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Got my Back Spring MaiBock

183 calories 15.3 g 12 oz
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.6 gallons
Post Boil Size: 6.1 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: BrewmasterJohn
Calories: 183 calories (Per 12oz)
Carbs: 15.3 g (Per 12oz)
Created: Wednesday July 27th 2022
1.056
1.009
6.2%
22.2
20.9
4.8
n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb Munich5 lb Munich 37 6 39.2%
7 lb American - Pale 2-Row - Toasted7 lb Pale 2-Row - Toasted 33 30 54.9%
8 oz American - Pale 2-Row - Toasted8 oz Pale 2-Row - Toasted 33 30 3.9%
4 oz American - Caramel / Crystal 10L4 oz Caramel / Crystal 10L 35 10 2%
12.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 13.54 50%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 15 min 8.6 50%
2 oz / $ 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
9.2 gal Infusion 158 °F 152 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3 g Gypsum Water Agt Mash 1 hr.
1 g Salt Water Agt Mash 1 hr.
0.50 tsp Yeast Nutrient Other Boil 10 min.
1 tsp irish moss Water Agt Boil 5 min.
 
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:
63 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 101 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Acidify all brewing water to a pH of 5.5 (at room temperature) using phosphoric acid and a pH meter

The mash pH for base malts is 5.8-6.0: add crystal/caramel malts and dark grains AFTER the mash is finished.
Mash Chemistry and Brewing Water Calculator
"Got my Back Spring MaiBock" Maibock/Helles Bock beer recipe by BrewmasterJohn. BIAB, ABV 6.21%, IBU 22.15, SRM 20.87, Fermentables: (Munich, Pale 2-Row - Toasted, Caramel / Crystal 10L) Hops: (Hallertau Mittelfruh, Mount Hood) Other: (Calcium Chloride (dihydrate), Gypsum, Salt, Yeast Nutrient, irish moss)
Recipe Picture
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  • Public: Yup, Shared
  • Last Updated: 2023-04-24 16:36 UTC
NEW Water Requirements:
Got my Back Spring MaiBock
Equipment Profile Used

System Default

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Water Requirements:
Got my Back Spring MaiBock
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Recipe Cost $ (USD)
Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.
Gallons
Cost $ Cost %
Fermentables $
Steeping Grains
(Extract Only)		 $
Hops $
Yeast $
Other $
Cost Per Barrel $ 0.00
Cost Per Pint $ 0.00
Total Cost $ 0.00
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