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Maibock

Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 7.4 gallons
Pre Boil Gravity: 1.041 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Steve Walis
Hop Utilization: 81%
Calories: 202 calories (Per 12oz)
Carbs: 20.7 g (Per 12oz)

Created: Sunday April 20th 2025

Original Gravity:

1.061

Final Gravity:

1.015

ABV (standard):

6.1%

IBU (tinseth):

32.2

SRM (morey):

8.4

Mash pH

5.0

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
7 lb	German - Vienna7 lb Vienna	37	4	59.6%
1 lb	German - Melanoidin1 lb Melanoidin	37	25	8.5%
3 lb	Gladfield - German Pilsner Malt3 lb German Pilsner Malt	36.3	2.03	25.5%
0.75 lb	Weyermann - Acidulated0.75 lb Acidulated	27	3.4	6.4%
11.75 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Magnum1 oz Magnum Hops	Pellet	13.2	Boil at 199 °F	20 min	26.6	33.3%
1 oz	Charles Faram - Tettnang1 oz Tettnang Hops	Pellet	2.4	Boil at 199 °F	15 min	3.96	33.3%
1 oz	Charles Faram - Tettnang1 oz Tettnang Hops	Pellet	2.4	Boil at 199 °F	5 min	1.59	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
1 oz	Magnum (Pellet)	26.6	33.3%
2 oz	Charles Faram - Tettnang (Pellet)	5.55	66.6%
3 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
7.4 gal	Begin Adding Grains after 100°	Strike	57 °F	120 °F	20 min
	Stir Occasionally	Temperature	120 °F	135 °F	15 min
	Stir Occasionally	Temperature	135 °F	152 °F	15 min
	Stir Occasionally	Steeping	152 °F	152 °F	30 min

Other Ingredients

Amount	Name	Type	Use	Time
1.48 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
0.50 g	Campden Tablets	Water Agt	Mash	1 hr.
0.74 g	Canning Salt	Water Agt	Mash	1 hr.
0.89 g	Epsom Salt	Water Agt	Mash	1 hr.
1.92 g	Gypsum	Water Agt	Mash	1 hr.
0.96 g	Magnesium Chloride	Water Agt	Mash	1 hr.
0.37 g	Slaked Lime	Water Agt	Mash	1 hr.
1.20 g	Whirlfloc	Fining	Boil	10 min.
26 g	Yeast Nutrient	Other	Boil	10 min.

Yeast

Propagate Labs - Propagate Labs - Munich Lager

Amount:	1 Each	Cost:
Attenuation (custom):	75%	Flocculation:	Medium
Optimum Temp:	51 - 62 °F	Starter:	Yes
Fermentation Temp:	58.6 °F	Pitch Rate:	0.35 (M cells / ml / ° P) 99 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 26.87 psi Temp: 68 °F CO₂ Level: 2.45 Volumes

Target Water Profile

manitou

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
44.5	7.2	16.4	57.5	51.7	41.7
Mash Chemistry and Brewing Water Calculator

Notes

Cool wort to 60° before adding yeast.
Fermentation - total 16 days
Ferment at 57° for 13 days.
Raise fermentation temp to 62° for 2 days
Raise fermentation temp to 65° for 1 day
Cold Crash - total 5 days
Drop temp to 58° for 1 day
Drop temp to 52° for 1 day
Drop temp to 46° for 1 day

  I use Gelatin as a clarifier once wort temp below 50°<br />

Drop temp to 40° for 1 day
Drop temp to 34° for 1 day
Package the beer - I use 5-gallon kegs & dispense using a homemade keezer

Last Updated and Sharing

218

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Brews

Public: Yup, Shared
Last Updated: 2026-03-09 21:12 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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