Maibock - Beer Recipe - Brewer's Friend

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Maibock

231 calories 26.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 6.28 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.069 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 231 calories (Per 12oz)
Carbs: 26.5 g (Per 12oz)
Created: Wednesday March 30th 2022
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OG: 1.072 FG: 1.016 ABV: 7.4% IBU: 30

1.069
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6.3%
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Fermentables
Amount Fermentable Cost PPG °L Bill %
9.55 lb German - Pilsner9.55 lb Pilsner $ 0.79 / lb
$ 7.54 		38 1.6 66.3%
4.86 lb Munich4.86 lb Munich $ 2.49 / lb
$ 12.10 		37 6 33.7%
14.41 lbs / $ 19.65
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.69 oz Magnum0.69 oz Magnum Hops $ 1.89 / oz
$ 1.30 		Pellet 15 Boil 60 min 32.54 100%
0.69 oz / $ 1.30
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfloc Fining Mash 0 min.
1.16 tsp Calcium Chloride (dihydrate) Water Agt Mash 0 min.
0.29 tsp Gypsum Water Agt Mash 0 min.
0.43 tsp Epsom Salt Water Agt Mash 0 min.
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
$ 9.99 / each
$ 9.99
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 525 B cells required
$ 9.99 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
8.1 qt Infusion 156 °F 156 °F 60 min
1.2 gal Sparge 175 °F 170 °F 30 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.4 21.6  
Mash volume with grains 6.56 26.2  
Grain absorption losses -1.8 -7.2  
Remaining sparge water volume (equipment estimates 3.67 g | 14.7 qt) 2.93 11.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.03 g | 28.1 qt) 6.28 25.1  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.33 33.3
Equipment Profile Used: System Default
 
Notes

Primary fermentation for 20 days at 50F.
Secondary fermentation for 14 days at 35F

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  • Last Updated: 2024-06-28 00:44 UTC