Maibock - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Maibock

217 calories 24 g 12 oz
brewer logo
Beer Stats
Method: BIAB
Style: Helles Bock
Boil Time: 90 min
Batch Size: 6.5 gallons (ending kettle volume)
Pre Boil Size: 8.35 gallons
Pre Boil Gravity: 12.3 °P (recipe based estimate)
Efficiency: 85% (ending kettle)
Hop Utilization: 99%
Calories: 217 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Saturday April 3rd 2021
15.9 °P
4.7 °P
6.4%
27.0
6.3
5.6
41.07
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.25 lb Avangard - Pilsner9.25 lb Pilsner $ 1.75 / lb
$ 16.19 		37.3 1.7 68.1%
3.20 lb Avangard - Light Munich3.2 lb Light Munich $ 1.75 / lb
$ 5.60 		37 8 23.6%
6 oz Avangard - Munich Dark6 oz Munich Dark $ 1.75 / lb
$ 0.66 		37.1 12 2.8%
4 oz The Swaen - Goldswaen Hell4 oz Goldswaen Hell $ 1.99 / lb
$ 0.50 		0 9.9 1.8%
4 oz Dingemans - Aromatic Malt4 oz Aromatic Malt $ 2.40 / lb
$ 0.60 		36.3 19 1.8%
4 oz LD Carlson - Maltodextrin4 oz Maltodextrin - (late boil kettle addition) $ 0.19 / oz
$ 0.75 		39 0 1.8%
217.20 oz / $ 24.29
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2.66 oz Hallertau Hersbrucker2.66 oz Hallertau Hersbrucker Hops Pellet 3 Boil 90 min 24.82 84.2%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 3 Boil 15 min 2.16 15.8%
3.16 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2.20 g Wyeast - Beer Nutrient $ 0.09 / g
$ 0.21 		Other Boil 10 min.
1 each LD Carlson - Whirfloc tablet $ 0.20 / each
$ 0.20 		Fining Boil 10 min.
3.50 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.30 g Epsom Salt Water Agt Mash 1 hr.
1.20 g Gypsum Water Agt Mash 1 hr.
3.20 g Magnesium Chloride Water Agt Mash 1 hr.
0.20 g Baking Soda Water Agt Mash 1 hr.
$ 0.41
 
Yeast
Wyeast - Munich Lager 2308
Amount:
2 Each
Cost:
$ 8.19 / each
$ 16.38
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 588 B cells required
$ 16.38 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 14.89 psi       Temp: 45 °F       CO2 Level: 2.5 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8 gal Strike 159 °F 152 °F 90 min
2 gal Sparge -- 170 °F --
Quick Water Requirements
Water Gallons  Quarts
Total strike volume 10.27 41.1  
Mash volume with grains 11.33 45.3  
Grain absorption losses -1.67 -6.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.85 g | 35.4 qt) 8.35 33.4  
Volume increase from sugar/extract (late additions) 0.02 0.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.12 -0.5  
Post boil volume (equipment estimates 6 g | 24 qt) 6.5 26  
Estimated amount in fermentor 6.5 26  
Total: 10.27 41.1
Equipment Profile Used: System Default
 
Notes

Began as a clone of Ayinger Maibock, from the "Clone Beers" book.

Diacetyl rest at 60 °F for 3 days. Lager at 45 °F, decreasing to 34 °F over 2 weeks.

The water adjuncts are obviously specific to my local water.

Last Updated and Sharing
 
567
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2021-04-03 18:44 UTC