My Maibock - Beer Recipe - Brewer's Friend

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My Maibock

219 calories 22.2 g 12 oz
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Beer Stats
Method: BIAB
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 8 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.045 (recipe based estimate)
Post Boil Gravity: 1.066 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Mike
Hop Utilization: 99%
Calories: 219 calories (Per 12oz)
Carbs: 22.2 g (Per 12oz)
Created: Wednesday January 20th 2021
1.066
1.016
6.6%
27.4
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7 lb Weyermann - Pilsner7 lb Pilsner 36 1.5 57.1%
3 lb Bestmalz - BEST Munich3 lb BEST Munich 37 6.3 24.5%
1 lb Weyermann - Carahell1 lb Carahell 34 10 8.2%
0.25 lb German - Acidulated Malt0.25 lb Acidulated Malt 27 3.4 2%
1 lb German - Vienna1 lb Vienna 37 4 8.2%
12.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Hallertau Tradition (Germany)1 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 19.6 50%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 4 Boil 15 min 7.78 50%
2 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.40 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 458 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.44 Volumes
 
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
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Step mash-3 rests Temperature -- 152 °F --
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 9.11 g | 36.4 qt) 9.78 39.1  
Mash volume with grains (equipment estimates 10.09 g | 40.3 qt) 10.76 43  
Grain absorption losses -1.53 -6.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.33 g | 29.3 qt) 8 32  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.5 22  
WARNING: Exceeded batch size - reduce boil size    
Volume into fermentor (equipment estimates 5.5 g | 22 qt) 5 20  
Total: 9.78 39.1
Equipment Profile Used: System Default
 
Notes
  • This maibock is a Munich Helles that's brewed to bock strength.
  • Must be brewed to at least 1.064 OG and not more than 1.072.
  • SRM should be around 6-pale to 11-golden and perfectly clear.
  • Should be balanced in IBUs, 25-35 to counter the alcohol "bite".
  • Pair with traditional German hops. Magnum and Saaz work well.
  • 2206 is the most authentic yeast but 2124 works too.
    -This beer is awesome with swiss cheese!
Last Updated and Sharing
 
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  • Public: Yup, Shared
  • Last Updated: 2023-05-05 17:40 UTC