Maybe A Maibock - Beer Recipe - Brewer's Friend

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Maybe A Maibock

248 calories 23.6 g 12 oz
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Beer Stats
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: 1.061 (recipe based estimate)
Post Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Andy McClure
Calories: 248 calories (Per 12oz)
Carbs: 23.6 g (Per 12oz)
Created: Tuesday November 24th 2020
1.075
1.016
7.8%
27.0
8.7
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
5 lb German - Bohemian Pilsner5 lb Bohemian Pilsner 38 1.9 33.3%
6 lb United Kingdom - Maris Otter Pale6 lb Maris Otter Pale 38 3.75 40%
4 lb Munich - Light 10L4 lb Munich - Light 10L 33 10 26.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Mount Hood1 oz Mount Hood Hops Leaf/Whole 4.8 Boil 60 min 13.67 33.3%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 4.8 Boil 20 min 9.1 33.3%
1 oz Hallertau Mittelfruh1 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 10 min 4.26 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 g Gypsum Water Agt Mash 0 min.
2 g Calcium Chloride (dihydrate) Water Agt Mash 0 min.
1 g Baking Soda Water Agt Mash 0 min.
3 g Slaked Lime Water Agt Mash 0 min.
11 tsp Phosphoric acid Water Agt Mash 0 min.
1 each Whirlfloc Fining Boil 5 min.
1 each Wyeast - Beer Nutrient Other Boil 10 min.
1 each Campden Tablet Water Agt Mash 0 min.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
2 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 663 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 9.72 psi       Temp: 36 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
52 3 8 23 17 30
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5 gal Strike 165 °F 150 °F 60 min
5 gal Sparge 168 °F 168 °F 15 min
3 gal Hot Liquor Tank Dead Space Strike -- -- --
Starting Mash Thickness: 1.33 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.33 qt/lb 4.99 20  
Mash volume with grains 6.19 24.8  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 4.25 g | 17 qt) 5.14 20.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.11 g | 28.5 qt) 8 32  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 6.5 26  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 6.5 g | 26 qt) 5.5 22  
Total: 10.13 40.5
Equipment Profile Used: System Default
 
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

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  • Last Updated: 2020-12-13 20:15 UTC