Imperial Ginger Lime Maibock Beer Recipe | All Grain Maibock/Helles Bock | Brewer's Friend
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Imperial Ginger Lime Maibock

301 calories 32.7 g 12 oz
Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Pre Boil Size: 7.5 gallons
Pre Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 98% (brew house)
Source: David Medici
Calories: 301 calories (Per 12oz)
Carbs: 32.7 g (Per 12oz)
Created: Saturday April 8th 2017
1.090
1.025
8.5%
25.7
9.9
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
12 lb American - Pale 2-Row12 lb Pale 2-Row 37 1.8 78.7%
0.50 lb American - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L 34 40 3.3%
0.25 lb American - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt) 33 1.8 1.6%
2.50 lb Honey2.5 lb Honey 42 2 16.4%
15.25 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 60 min 11.47 25%
0.50 oz Cascade0.5 oz Cascade Hops Pellet 7 Boil 30 min 6.37 25%
1 oz Citra1 oz Citra Hops Pellet 11 Boil 10 min 7.84 50%
2 oz / 0.00
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
Sparge -- 157 °F 45 min
Starting Mash Thickness: 1.5 qt/lb
 
Other Ingredients
Amount Name Cost Type Use Time
3 oz Ginger shredded Spice Boil 30 min.
3 oz Ginger Shredded or diced Spice Boil 10 min.
2 tbsp Lime Zest reserve juice Spice Boil 10 min.
2 oz Juice from Limes Flavor Other 10 days
 
Yeast
White Labs - Oktoberfest/Märzen Lager Yeast WLP820
Amount:
1 Each
Cost:
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 765 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
 
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

Brewed with David Whitehurst on April 9th from approximately 10:45 until 12:50 pm. Mashed in for 45 min, sparged and started the boil. Added half the Cascade at 60 and the rest at 30 along with half the ginger. At 10 minutes added the zest of three limes and their juice at 10 and all of the Citra hops, * Flame out.

  • Forgot the Irish moss (seaweed) which may result in cloudy beer, or may not. I will decant and lager for another week or two and decent a second time.

    Cooled with copper coil and cold well water. Pitched starter well working already. Gassing started approximately 6 hours later.

    4/11/17 - Checked beer in fermenter. Air lock very active more so than the first 24 hours.

    Racked off beer 4/23/2017 at gravity 1.002 -1.004
    Very dry to the tongue with high citrus and ginger notes.
    ABV Approximately 8.5%

    I will bottle in a week. Fermentation almost done. Beer has slight effervescence..

    Bottled 5.7 gallons on 5/12/2017
    Drank 8oz in the bucket.

    ABV 12.33% as of bottling.
    Final ABV 13-14%

    The taste is has more citrus and ginger this year
    Kick ass ABV now.
Recipe Photos
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  • Public: Yup, Shared
  • Last Updated: 2017-05-13 00:21 UTC
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