Bentley Maibock - Beer Recipe - Brewer's Friend

Brewer's Friend

Print

Bentley Maibock

203 calories 17.8 g 12 oz
brewer logo
Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 75 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7.44 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.046 (recipe based estimate)
Post Boil Gravity: 1.062 (recipe based estimate)
Efficiency: 75% (brew house)
Calories: 203 calories (Per 12oz)
Carbs: 17.8 g (Per 12oz)
Created: Sunday March 19th 2023
1.062
1.011
6.8%
42.1
7.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6.60 lb Root Shoot Malting - Pilsner6.6 lb Pilsner 37 2 51.9%
2.50 lb Viking - Munich Dark Malt2.5 lb Munich Dark Malt 33 8.5 19.6%
2.50 lb Viking - Vienna2.5 lb Vienna 37 3.6 19.6%
12 oz Viking - Caramel 30 Malt12 oz Caramel 30 Malt 34 11.8 5.9%
6 oz Aromatic Malt6 oz Aromatic Malt 35 20 2.9%
12.72 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.70 oz Magnum0.7 oz Magnum Hops Pellet 15 Boil 60 min 37.56 38.9%
0.40 oz Hallertau Mittelfruh0.4 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 15 min 2.66 22.2%
0.70 oz Hallertau Mittelfruh0.7 oz Hallertau Mittelfruh Hops Pellet 3.75 Boil 5 min 1.87 38.9%
1.80 oz / $ 0.00
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 475 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
17 qt Amylase Batch Sparge 145 °F 133 °F 20 min
16 qt Sachrification Batch Sparge 185 °F 154 °F 40 min
0.25 gal Mash out Sparge 210 °F 170 °F 10 min
Starting Mash Thickness: 1.75 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 5.57 22.3  
Mash volume with grains 6.59 26.3  
Grain absorption losses -1.59 -6.4  
Remaining sparge water volume (equipment estimates 3.72 g | 14.9 qt) 3.71 14.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume 7.44 29.8  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.07 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.28 37.1
Equipment Profile Used: System Default
 
Notes

Four times removed 96 oz and boiled on stovetop to raise mash out temp to 170F

Last Updated and Sharing
 
309
Views
0
Brews
Recipe QR Code
  • Public: Yup, Shared
  • Last Updated: 2023-06-13 11:37 UTC