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Maibock

Method: BIAB
Style: Helles Bock
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 3.55 gallons
Post Boil Size: 3.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.065 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Gary Glass
Calories: 215 calories (Per 12oz)
Carbs: 21.3 g (Per 12oz)

Created: Friday November 7th 2025

Original Gravity:

1.065

Final Gravity:

1.015

ABV (standard):

6.5%

IBU (tinseth):

44.0

SRM (morey):

5.7

Mash pH

5.2

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
4 lb	Weyermann - Barke Pilsner Malt4 lb Barke Pilsner Malt	37.03	1.75	56%
2 lb	Weyermann - Vienna Malt2 lb Vienna Malt	37	3.5	28%
0.57 lb	Weyermann - Carafoam0.57 lb Carafoam	34.5	2.2	8%
0.57 lb	Weyermann - Carahell0.57 lb Carahell	34	10	8%
7.14 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
0.40 oz	Hopsteiner - Hallertauer Magnum0.4 oz Hallertauer Magnum Hops	Pellet	14	Boil	60 min	32.49	28.6%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	4	Boil	15 min	11.52	71.4%
1.40 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
0.40 oz	Hopsteiner - Hallertauer Magnum (Pellet)	32.49	28.6%
1 oz	Hallertau Mittelfruh (Pellet)	11.52	71.4%
1.40 oz / $ 0.00

Mash Guidelines

Amount	Description	Type	Start Temp	Target Temp	Time
17.8 qt		Infusion	--	149 °F	60 min
	mash-out	Temperature	--	168 °F	10 min

Other Ingredients

Amount	Name	Type	Use	Time
1 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
5.50 ml	Lactic acid	Water Agt	Mash	1 hr.
2.50 g	irish moss	Water Agt	Boil	10 min.
1.30 g	Wyeast - Beer Nutrient	Other	Boil	10 min.

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (custom):	74%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	Yes
Fermentation Temp:	-	Pitch Rate:	1.5 (M cells / ml / ° P) 271 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Light colored and malty

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
60	5	10	95	55	0
Mash Chemistry and Brewing Water Calculator

Notes

chill to 50F, oxygenate, and pitch a healthy starter of yeast.
after 9 days of fermentation, raise temperature to 57°F (14°C)
and hold until fermentation is complete, then
crash to 32°F (0°P) or as low as you can go.
Dump the yeast, or rack the beer off it, and condition 2–4 weeks.
Force carbonate to 2.3 volumes CO₂
or re-ferment with corn sugar.

Last Updated and Sharing

Views

Brews

Public: Yup, Shared
Last Updated: 2025-11-07 20:37 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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