Brew Log History
Target 50°F
Ambient: {{ stats.ambient | number:0 }} °F
OG: {{ stats.ogGravity | number:3 }}
Attenuation: {{ stats.attenuation | number:2 }}%
Calories: {{ stats.calories | number:1 }} / 12oz
Carbs: {{ stats.carbs | number:1 }} g / 12oz
Readings: {{ readingsCount | number }}
{{ formatHeaderDate(dates.navStart) | date:'mediumDate' }} to {{ formatHeaderDate(dates.navEnd) | date:'mediumDate' }}
Last Updated: {{ stats.lastupdated.ago }} from {{ stats.lastupdated.source }}
Fermentables
Amount
|
Fermentable
|
Cost
|
PPG
|
°L |
Bill %
|
11 lb |
German - Pilsner11 lb German - Pilsner |
|
38 |
1.6 |
75.9% |
3.50 lb |
German - Munich Light3.5 lb German - Munich Light |
|
37 |
6 |
24.1% |
14.50 lbs / $ 0.00
|
Hops
Amount
|
Variety
|
Cost
|
Type
|
AA
|
Use
|
Time
|
IBU
|
Bill %
|
1 oz |
Perle1 oz Perle Hops |
|
Pellet |
8.2 |
Boil
|
60 min |
27.69 |
50% |
1 oz |
Domestic Hallertau1 oz Domestic Hallertau Hops |
|
Pellet |
3.9 |
Boil
|
10 min |
4.77 |
50% |
2 oz
/ $ 0.00
|
Hops Summary
Amount
|
Variety
|
Cost
|
IBU
|
Bill %
|
1 oz |
Perle (Pellet) 0.99999999771257 oz Perle (Pellet) Hops |
|
27.69 |
50% |
1 oz |
Domestic Hallertau (Pellet) 0.99999999771257 oz Domestic Hallertau (Pellet) Hops |
|
4.77 |
50% |
2 oz
/ $ 0.00
|
Mash Guidelines
Amount
|
Description
|
Type
|
Start Temp
|
Target Temp
|
Time
|
21 qt |
Mash |
Infusion |
165 °F |
152 °F |
75 min |
9 qt |
Mash Out |
Sparge |
212 °F |
168 °F |
15 min |
Starting Mash Thickness:
1.5 qt/lb
Starting Grain Temp:
65 °F |
Priming
Method: sucrose
Amount: 4.7 oz
Temp: 68 °F
CO2 Level: 2.47 Volumes |
Target Water Profile
Pilsen (Light Lager)
Notes
Mash at 152F for 60 to 90 minutes. A mash-out at 168-170F for 15 minutes is recommended, but not necessary. Drain, sparge, and proceed with a 90 minute boil. The extended boil for the all-grain is to eliminate precursors to DMS, which can leave a vegetal, creamed-corn flavor in beers with a high proportion of pilsner malt.
If using a lager yeast, chill to 48-52F, pitch yeast, and allow to ferment at 48-52F for 2 to 3 weeks. A diacetyl rest at 8 to 10 degrees higher than fermentation temperature is recommended for 2-3 days near the end of fermentation. Check the gravity, and perform the diacetyl rest when gravity has dropped 2/3 to 3/4 of the way to the expected final gravity. Once final gravity is reached, lager the beer for 2 to 6 weeks at 38-44F before bottling or kegging.
A secondary fermentation for one to two weeks to improve clarity and reduce sedimentation is optional.
https://www.greatfermentations.com/shorehacker-maibock-recipe/
Last Updated and Sharing
- Public: Yup, Shared
- Last Updated: 2020-01-05 19:38 UTC
For quick copying and pasting to a text based forum or email.
Click the Download as HTML file button below.
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 $ |
Cost % |
Fermentables |
$ |
|
Steeping Grains (Extract Only) |
$ |
|
Hops |
$ |
|
Yeast |
$ |
|
Other |
$ |
|
Cost Per Barrel |
$ 0.00 |
|
Cost Per Pint |
$ 0.00 |
|
Total Cost |
$ 0.00 |
|
Discussion about this recipe:
Back To Top