Maibock (Helles) - Beer Recipe - Brewer's Friend

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Maibock (Helles)

251 calories 23.7 g 12 oz
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Beer Stats
Method: BIAB
Style: Helles Bock
Boil Time: 90 min
Batch Size: 10 gallons (fermentor volume)
Pre Boil Size: 15.25 gallons
Post Boil Size: 10 gallons
Pre Boil Gravity: 1.050 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 251 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Thursday April 29th 2021
1.076
1.016
8.0%
24.3
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb German - Pilsner18 lb Pilsner 38 1.6 62.1%
8 lb Munich Malt8 lb Munich Malt 36.8 7.87 27.6%
3 lb United Kingdom - Maris Otter Pale3 lb Maris Otter Pale 38 3.75 10.3%
29 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz BSG - Magnum1 oz Magnum Hops Pellet 12.8 Boil 60 min 24.29 100%
1 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Gypsum Water Agt Boil 90 min.
2 tsp Calcium Chloride (dihydrate) Water Agt Boil 90 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
36 Grams
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 244 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.47 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
15.25 gal BIAB Steeping 162 °F 156 °F 60 min
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.29 gal (49.15 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.29 gal (1.15 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.45 gal (85.78 qt). Suggest reducing initial strike volume to 9.68 gal (38.72 qt) and adding 9.45 gal (37.78 qt) sparge/top-off. 19.13 76.5  
Strike water volume (equipment estimates 16.16 g | 64.7 qt) 19.13 76.5  
Mash volume with grains (equipment estimates 18.48 g | 73.9 qt) 21.45 85.8  
Grain absorption losses -3.63 -14.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.29 g | 49.2 qt) 15.25 61  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.2  
Post boil Volume 10 40  
Volume into fermentor 10 40  
Total: 19.13 76.5
Equipment Profile Used: System Default
 
Notes

We will split the batch into two 5 gallons for fermentation. Jay will be using a German Lager Yeast and I will be using the S-23 so we can compare.

Ferment at 50 degree for 20 days, then Diacetyl rest at 60 degree for 3 days, than lager at 35 degree for 13 days.

Jay will bottle and Greg will keg and bottle.

Mash water: 10 gallons into fermenter + 2 gal boil + 1 gal trub + 2.25 gal for grain absorb (.075 x 30 lbs).
Total = 15.25 gal

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  • Last Updated: 2021-04-29 17:08 UTC