Maibock - Beer Recipe - Brewer's Friend

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Maibock

208 calories 20.2 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: 7.08 gallons
Post Boil Size: 5.58 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.063 (recipe based estimate)
Efficiency: 65% (brew house)
Calories: 208 calories (Per 12oz)
Carbs: 20.2 g (Per 12oz)
Created: Tuesday February 23rd 2021
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OG: 1.067 FG: 1.015 ABV: 6.8% IBU: 34

1.063
1.014
6.5%
28.9
8.9
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
3.50 lb Avangard - Pilsner3.5 lb Pilsner 37.3 1.7 24.1%
6.50 lb Avangard - Vienna6.5 lb Vienna 37.7 3.5 44.8%
3 lb Avangard - Light Munich3 lb Light Munich 37 8 20.7%
1 lb Briess - Caramel Malt - 20L1 lb Caramel Malt - 20L 35 20 6.9%
0.50 lb Weyermann - Acidulated0.5 lb Acidulated 27 3.4 3.4%
14.50 lbs / P 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.50 oz Barth-Haas - Mt. Hood1.5 oz Mt. Hood Hops Pellet 5.5 Boil 60 min 28.55 75%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 4.8 Boil 1 min 0.36 25%
2 oz / P 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 482 B cells required
P 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Baltimore City
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
30 9 20 53 17 131
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.07 gal Strike 164 °F 152 °F 60 min
Starting Mash Thickness: 1.4 qt/lb
Starting Grain Temp: 66 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.4 qt/lb 5.08 20.3  
Mash volume with grains 6.24 24.9  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 4.06 g | 16.3 qt) 4.07 16.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.08 28.3  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume (equipment estimates 5.5 g | 22 qt) 5.58 22.3  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.58 g | 22.3 qt) 5.5 22  
Total: 9.14 36.6
Equipment Profile Used: System Default
 
Notes

2 yeast packets in a 4l starter. Cold crashed starter overnight. Decanted half off and pitched the rest of the starter (warmed slightly from refrigerator).

Water adjustment: .5 campden tablet, .5 tsp Gypsum

Original Gravity: 1.065 at 56f.

Day 0 (2/27): Pitched yeast at 56f wort, put in ice bath over night (18 hours).

Day 1: Removed ice, checked temperature of wort was 50f (cooler water was 48). Left fermenter in swamp cooler (wet towel) in basement (ambient temperature 54f).

Day 3: no bubbles. Took out of cooler. 54f ambient temp.

Day 4: Checked gravity, 1.021.

Day 5: Gravity 1.020, brought up for Diacetyl rest at 66f.

Day 7: Gravity 1.018

Day 9: Gravity 1.018, cold crashed overnight

Day 10 (3/8): Began lagering (approximately 46-48f).

Day 12 (3/10): Treated with gelatin

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  • Last Updated: 2021-03-15 12:34 UTC