Maibock - Beer Recipe - Brewer's Friend

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Maibock

235 calories 23.7 g 12 oz
Beer Stats
Method: Partial Mash
Style: Helles Bock
Boil Time: 75 min
Batch Size: 4.5 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Pre Boil Gravity: 1.023 (recipe based estimate)
Post Boil Gravity: 1.071 (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 235 calories (Per 12oz)
Carbs: 23.7 g (Per 12oz)
Created: Tuesday January 17th 2023
1.071
1.017
7.1%
32.5
6.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
2.50 lb Briess - DME Pilsen Light2.5 lb DME Pilsen Light - (late boil kettle addition) 45 2 26.3%
3 lb Briess - LME Munich3 lb LME Munich - (late boil kettle addition) 34.5 8 31.6%
2.50 lb Weyermann - Vienna Malt2.5 lb Vienna Malt 37 3.5 26.3%
0.37 lb Briess - Carapils Malt0.37 lb Carapils Malt 34.5 1.5 3.9%
0.13 lb Weyermann - Pale Wheat0.13 lb Pale Wheat 36 2 1.4%
1 lb Weyermann - Barke Pilsner Malt1 lb Barke Pilsner Malt 37.03 1.75 10.5%
9.50 lbs / 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.38 oz Yakima Chief Hops - German Magnum0.375 oz German Magnum Hops Pellet 16.1 Boil 60 min 32.54 42.9%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 4 Boil 0 min 57.1%
0.87 oz / 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Irish Moss Fining Boil 10 min.
0.50 tsp Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
2 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
52 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 103 B cells required
0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 27.18 psi       Temp: 68 °F       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
Water adjustments

http://braukaiser.com/wiki/index.php?title=Edel_Hell
(for 6.25 gals)
3g gypsum
2.4g calcium chloride

adjust for 3.5gals as follows
1.68g gypsum
1.34g calcium chloride
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.5 gal Steeping 156 °F 152 °F 60 min
Mashout Temperature -- 168 °F --
0.5 gal Rinse Sparge -- 170 °F --
1 gal Top Off -- 212 °F --
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 6.46 g | 25.9 qt) 5 20  
Mash volume with grains (equipment estimates 6.46 g | 25.9 qt) 5.32 21.3  
Grain absorption losses (steeping) -0.5 -2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.96 g | 23.9 qt) 4.5 18  
Volume increase from sugar/extract (late additions) 0.44 1.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil volume 4.5 18  
Going into fermentor 4.5 18  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 5 20
Equipment Profile Used: System Default
 
Notes

Yeast starter (2 days prior to brew day) DOUBLE THIS
add 4 oz Pilsen DME to 2 quarts spring water with 1/2 tsp yeast nutrient and boil for 15 mins.
Chill to 70 and pitch yeast, aerate using stir plate
(one packet will be in mason jar, manually aerate periodically)

Mash
Using LME to DME conversion for extract amounts, since recipe called for 3.3 lbs Pilsen LME and 2.5 lbs Munich LME (and I want to add ~half at early and late times in the boil)

https://www.brewersfriend.com/lme-dme-conversion-calculator/

3.3 lbs LME = 2.7 lbs DME
2.5 lbs LME = 2 lbs DME (Keystone does not have Munich DME, so weigh out the LME)

Steep grains (4 lbs total) in 3.5 gallons distilled water with minerals as noted in Water Chemistry section for 60mins at target temp; raise to mashout temp, and sparge as noted. Add boiling top-off water and bring to boil, adding hops/extras per schedule.

1/2 the DME and LME at 15 mins into boil; remaining 1/2 at 15 mins left in boil

Chill to 52F. Pitch yeast
, aerate, and place in temp-controlled mini-frig to ferment

*** Save 2 quarts wort to sanitized growler (that can have a cork/airlock added), save 1 tsp yeast slurry to separate sanitized container. Refrig both.

When main fermentation has substantially slowed, take saved wort and pitch yeast to it, allowing to ferment vigorously. Then, add back to main fermentation and allow it to complete at 52F.

Perform a diacetyl rest (raise temp to 62F) for 2 days.

Then lager (35F) for 7-8 weeks.

Xfer to sanitized keg, carbonate, and bottle.

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  • Last Updated: 2023-02-19 20:49 UTC