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My-Oh-Maibock

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 6.5 gallons
Pre Boil Gravity: 1.063 (recipe based estimate)
Post Boil Gravity: 1.077 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 256 calories (Per 12oz)
Carbs: 26.2 g (Per 12oz)

Created: Saturday March 14th 2020

Original Gravity:

1.077

Final Gravity:

1.019

ABV (standard):

7.6%

IBU (tinseth):

27.9

SRM (morey):

7.0

Mash pH

5.6

Cost $

n/a

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Brew Log History

Target 52°F
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Carbs: {{ stats.carbs | number:1 }} g / 12oz

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Device Filter
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Fermentables

Amount	Fermentable	PPG	°L	Bill %
6 lb	German - Bohemian Pilsner6 lb Bohemian Pilsner	38	1.9	40%
6 lb	United Kingdom - Maris Otter Pale6 lb Maris Otter Pale	38	3.75	40%
3 lb	German - Munich Light3 lb Munich Light	37	6	20%
15 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
1 oz	Mount Hood1 oz Mount Hood Hops	Pellet	4.8	Boil	60 min	14.78	33.3%
1 oz	Mount Hood1 oz Mount Hood Hops	Pellet	4.8	Boil	20 min	8.95	33.3%
1 oz	Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops	Pellet	3.75	Boil	10 min	4.19	33.3%
3 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Mount Hood (Pellet)	23.73	66.6%
1 oz	Hallertau Mittelfruh (Pellet)	4.19	33.3%
3 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
5 gal	Strike	165 °F	148 °F	60 min
3.61 gal	Sparge	168 °F	168 °F	15 min
Starting Mash Thickness: 1.33 qt/lb Starting Grain Temp: 65 °F

Other Ingredients

Amount	Name	Cost	Type	Use	Time
8 g	Gypsum		Water Agt	Mash	1 hr.
0.50 tsp	irish moss		Fining	Boil	10 min.

Yeast

White Labs - German Bock Lager Yeast WLP833

Amount:	1 Each	Cost:
Attenuation (avg):	73%	Flocculation:	Medium
Optimum Temp:	48 - 55 °F	Starter:	Yes
Fermentation Temp:	52 °F	Pitch Rate:	1.75 (M cells / ml / ° P) 680 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Priming

CO₂ Level: 2.45 Volumes

Target Water Profile

Rockville, MD 2016

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
Mash Chemistry and Brewing Water Calculator

Notes

Fermentation schedule

Cool wort to 50 degrees F
Aerate wort
Pitch yeast
After 50% attenuation; begin slowly raising temp 5 degrees every (6-10 days)
12 hours to reach 65 degrees
Ferment at 65 degrees for 4-10 days until complete FG
Transfer to keg secondary
Chill down to 35-40 degrees F for lagering slowly and then 3-5 days to clear
Transfer to keg for further lagering and carbonation; tast in 5-7 days

Last Updated and Sharing

210

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Brews

Public: Yup, Shared
Last Updated: 2020-04-03 19:54 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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My-Oh-Maibock

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