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Maibock Lager

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 4.8 gallons (fermentor volume)
Pre Boil Size: 5.48 gallons
Post Boil Size: 5.1 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.064 (recipe based estimate)
Efficiency: 67% (brew house)
Calories: 210 calories (Per 12oz)
Carbs: 18.1 g (Per 12oz)

Created: Saturday January 18th 2025

Bock-a-doodle doo

by Willettd

OG: 1.075 FG: 1.016 ABV: 7.8% IBU: 27

Original Gravity:

1.064

Final Gravity:

1.011

ABV (standard):

6.9%

IBU (rager):

28.3

SRM (morey):

8.1

Mash pH

5.4

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
8 lb	Weyermann - Floor-Malted Bohemian Pilsner8 lb Floor-Malted Bohemian Pilsner	36.3	1.9	64%
4 lb	Munich Malt4 lb Munich Malt	36.8	7.87	32%
0.50 lb	Aromatic Malt0.5 lb Aromatic Malt	35	20	4%
12.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.75 oz	Northern Brewer0.75 oz Northern Brewer Hops	Pellet	7.5	Boil	60 min	25.87	42.9%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	2	Boil	15 min	2.46	57.1%
1.75 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.75 oz	Northern Brewer (Pellet)	25.87	42.9%
1 oz	Hallertau Mittelfruh (Pellet)	2.46	57.1%
1.75 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
3.75 gal		Strike	159 °F	154 °F	60 min
Starting Mash Thickness: 1.75 qt/lb

Other Ingredients

Amount	Name	Type	Use	Time
0.25 g	Baking Soda	Water Agt	Mash	0 min.
1.50 g	Gypsum	Water Agt	Mash	0 min.
2.25 g	calcium chloride	Water Agt	Mash	0 min.
1 g	Epsom Salt	Water Agt	Mash	0 min.
0.50 each	Whirlfloc	Water Agt	Boil	15 min.
2.50 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
4.25 ml	Lactic acid	Water Agt	Mash	1 hr.
0.98 ml	Lactic acid	Water Agt	Sparge	1 hr.

Yeast

Escarpment Labs - Biergarten Lager

Amount:	1 Each	Cost:
Attenuation (custom):	83%	Flocculation:	Medium
Optimum Temp:	48.2 - 55.4 °F	Starter:	Yes
Fermentation Temp:	50 °F	Pitch Rate:	2.0 (M cells / ml / ° P) 570 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 CO₂ Level: 2.47 Volumes

Target Water Profile

Balanced Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
80	5	25	75	80	100
Mash Chemistry and Brewing Water Calculator

Notes

Pitched lager starter with at least 500 billion cells.

1 day: Fermentation kicked off after 20 hours with thin layer of foam, at which point I put the lid on the fermenter (open fermentation)

2 day: Used heat belt for the first 20 hours reaching roughly 9C ambient temperature at which point I took heat belt and wrapped it very loosely before bringing the chamber temperature down to 8C.

3 day: Increased fermentation temp back to 10C

6 day: brought to 14C to finis up fermentation. Tasted a sample, down to 4.4ph, tasted malty but cloyingly sweet. gravity was roughly around 1.040 but this may have been an issue with the digital refractometer. Ill have to check again soon with a hydrometer.

7 day: Brought to 15psi at 15C for natural carbonation.

10 day: Brought to 21C to complete fermentation.

14 day: Tasted sample, gravity at 1.011. Taste was gettinb better and rounding out, but still a cloying.

21 day: begin lagering.

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2026-03-04 17:53 UTC

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.

Cost for

Gallons

Cost by

Final Yield

	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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