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Maibock Moonbounce

224 calories 20.2 g 12 oz
Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 5.82 gallons
Post Boil Size: 4.5 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 72% (brew house)
Source: Perry Lehman
Calories: 224 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Saturday May 9th 2026
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OG: 1.065 FG: 1.015 ABV: 6.6% IBU: 33

1.068
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7.2%
31.0
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n/a
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.50 lb Weyermann - Floor malted Bohemian Dark9.5 lb Floor malted Bohemian Dark 37 7 82.6%
1 lb Weyermann - Carapils1 lb Carapils 34.5 2.1 8.7%
1 lb Bestmalz - BEST Munich1 lb BEST Munich 37 6.3 8.7%
11.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.25 oz Hopsteiner - Sterling1.25 oz Sterling Hops Pellet 5 Boil 60 min 25.85 71.4%
0.50 oz Hopsteiner - Sterling0.5 oz Sterling Hops Pellet 5 Aroma 15 min 5.13 28.6%
1.75 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Infusion -- 155 °F 60 min
 
Other Ingredients
Amount Name Cost Type Use Time
10 ml Brewzyme-D (White Labs) Other Primary 0 min.
1 each Whirlfloc Fining Mash 5 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 99 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: dextrose       Amount: 4.2 oz       Temp: 68 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Notes

Prep

  1. Ice 7 lb. bags x 3. For chilling.
  2. Strike water 160 degrees.

    Mash

  3. Add all grains to strike water and mix to achieve a uniform temperature of 151-153°F. Rest the mash at this temperature for 60 minutes.

  4. When the mash rest is complete, heat it to 170°F for mashout (10 minutes).

    Boil

  5. Bring the wort to a boil, add 1 oz Sterling hops when boil starts, and boil for 60 minutes.

  6. Add 1 oz of Sterling 15 minutes before the end of the boil.

  7. With 5 minutes remaining in the boil (mash out). Add Whirlfloc tablet.

  8. Cool it!

    Fermentation and Beyond

  9. Transfer the cooled wort to a sanitized fermenter, aerate well, and pitch yeast.

  10. Depending on the yeast strain being used, aim for a maximum fermentation temp in the low to mid 50s°F. When fermentation activity begins to slow, allow the fermenter to warm up to approx. 60°F for a 2-3 day diacetyl rest. Depending on yeast and temp, this step should be completed in about 10-14 days.

  11. Cool to lagering temps over several days. Lager for 3-4 weeks (or longer, if time allows) and use a fining like gelatin or Biofine as needed prior to packaging.
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  • Public: Yup, Shared
  • Last Updated: 2026-05-10 23:12 UTC
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