German Maibock - Beer Recipe - Brewer's Friend

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German Maibock

263 calories 27.2 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 6.18 gallons
Post Boil Size: 5.13 gallons
Pre Boil Gravity: 1.065 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 72% (brew house)
Source: James Robinson
Calories: 263 calories (Per 12oz)
Carbs: 27.2 g (Per 12oz)
Created: Saturday April 1st 2023
1.079
1.020
7.7%
41.3
10.6
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
6 lb Weyermann - Barke Pilsner Malt6 lb Barke Pilsner Malt 37.03 1.75 40%
6 lb Weyermann - Barke Vienna6 lb Barke Vienna 36 3.4 40%
2 lb Weyermann - Barke Munich Malt2 lb Barke Munich Malt 37 8 13.3%
1 lb Briess - Caramel Malt - 40L1 lb Caramel Malt - 40L 35.4 40 6.7%
15 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Hallertau Tradition (Germany)2 oz Hallertau Tradition (Germany) Hops Pellet 5 Boil 60 min 33.08 66.7%
1 oz Northern Brewer - German Hallertau1 oz German Hallertau Hops Pellet 4.1 Boil 20 min 8.21 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.38 tsp Chalk Water Agt Mash 1 hr.
0.75 tsp Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.75 tsp Gypsum Water Agt Mash 1 hr.
0.25 tsp Baking Soda Water Agt Mash 1 hr.
0.25 tsp Epsom Salt Water Agt Mash 1 hr.
5 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Omega Yeast Labs - German Bock OYL-111
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 127 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 15.54 psi       Temp: 43 °F       CO2 Level: 2.65 Volumes
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
6.66 gal Strike 162 °F 152 °F 60 min
0.75 gal Sparge 168 °F 168 °F 15 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 5.63 22.5  
Mash volume with grains 6.83 27.3  
Grain absorption losses -1.88 -7.5  
Remaining sparge water volume (equipment estimates 3.86 g | 15.5 qt) 2.68 10.7  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.36 g | 29.5 qt) 6.18 24.7  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil Volume (equipment estimates 5 g | 20 qt) 5.13 20.5  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 5.13 g | 20.5 qt) 5 20  
Total: 8.31 33.2
Equipment Profile Used: System Default
"German Maibock" Helles Bock beer recipe by James Robinson. All Grain, ABV 7.69%, IBU 41.29, SRM 10.58, Fermentables: (Barke Pilsner Malt, Barke Vienna, Barke Munich Malt, Caramel Malt - 40L) Hops: (Hallertau Tradition (Germany), German Hallertau) Other: (Chalk, Calcium Chloride (dihydrate), Gypsum, Baking Soda, Epsom Salt, Lactic acid)
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  • Last Updated: 2024-11-23 18:23 UTC