Maibock - Beer Recipe - Brewer's Friend

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Maibock

196 calories 16 g 12 oz
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Beer Stats
Method: All Grain
Style: Dunkles Bock
Boil Time: 80 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.375 gallons
Post Boil Size: 3.2 gallons
Pre Boil Gravity: 1.044 (recipe based estimate)
Post Boil Gravity: 1.060 (recipe based estimate)
Efficiency: 80% (brew house)
Calories: 196 calories (Per 12oz)
Carbs: 16 g (Per 12oz)
Created: Friday June 5th 2020
1.060
1.009
6.6%
14.9
6.3
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb German - Vienna2.5 lb Vienna 37 4 41.7%
2 lb German - Munich Light2 lb Munich Light 37 6 33.3%
1.50 lb German - Floor-Malted Bohemian Pilsner1.5 lb Floor-Malted Bohemian Pilsner 38 1.8 25%
6 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 60 min 12.58 66.7%
0.25 oz Hallertau Mittelfruh0.25 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 2.28 33.3%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Water Agt Mash 5 min.
1.60 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.10 g Epsom Salt Water Agt Mash 1 hr.
2.60 g Gypsum Water Agt Mash 1 hr.
1.10 g Citric acid Water Agt Mash 1 hr.
0.20 g Citric acid Water Agt Sparge 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 59 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 10 21 70 95 0
Igloo mash tun can only do two rests due to thermal loss.
The noted schedule requires between 2.25 and 2.5 gallons of mash water and at least as much if not more sparse water. Prepare 6 gallons of water. And spare until boil kettle has 4.375 gallons of wort. Boil 80 to 90 minutes to achieve 3.25 gallon final kettle volume and transfer to fermenter. Trying to put around 3 gallon into secondary fermenter or keg.
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6 qt Strike 142 °F 130 °F 30 min
2 qt Infusion 212 °F 156 °F 60 min
Starting Mash Thickness: 1 qt/lb
Starting Grain Temp: 70 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 1.5 6  
Mash volume with grains 1.98 7.9  
Grain absorption losses -0.75 -3  
Remaining sparge water volume (equipment estimates 4.53 g | 18.1 qt) 3.88 15.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.03 g | 20.1 qt) 4.38 17.5  
Boil off losses -2 -8  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume (equipment estimates 3 g | 12 qt) 3.2 12.8  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.2 g | 12.8 qt) 3 12  
Total: 5.38 21.5
Equipment Profile Used: System Default
"Maibock" Dunkles Bock beer recipe by polica. All Grain, ABV 6.58%, IBU 14.86, SRM 6.34, Fermentables: (Vienna, Munich Light, Floor-Malted Bohemian Pilsner) Hops: (Hallertau Mittelfruh) Other: (Whirlfloc, Calcium Chloride (anhydrous), Epsom Salt, Gypsum, Citric acid)
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  • Last Updated: 2020-06-30 21:21 UTC