Lagerithmic Intoxication Maibock - Beer Recipe - Brewer's Friend

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Lagerithmic Intoxication Maibock

187 calories 18.5 g 330 ml
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 20 liters (fermentor volume)
Pre Boil Size: 25.68 liters
Pre Boil Gravity: 1.047 (recipe based estimate)
Post Boil Gravity: 1.061 (recipe based estimate)
Efficiency: 65% (brew house)
Source: Timo_Brews
Calories: 187 calories (Per 330ml)
Carbs: 18.5 g (Per 330ml)
Created: Thursday October 5th 2023
1.061
1.014
6.2%
33.3
6.3
5.2
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4.53 kg Weyermann - Barke Pilsner Malt4.53 kg Barke Pilsner Malt 37.03 1.75 74.9%
1.35 kg Weyermann - Barke Munich Malt1.35 kg Barke Munich Malt 37 8 22.3%
170 g Weyermann - Vienna Malt170 g Vienna Malt 37 3.5 2.8%
6.05 kg / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
27 g hallertau perle27 g hallertau perle Hops Pellet 9.5 Boil 60 min 33.34 100%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
18 g Lactic acid Water Agt Mash 0 min.
0.50 each Whirlfloc Fining Boil 10 min.
2.20 g Yeast Nutrient Other Whirlpool 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
2 Each
Cost:
Attenuation (custom):
75%
Flocculation:
High
Optimum Temp:
9 - 22 °C
Starter:
No
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 105 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       CO2 Level: 2.45 Volumes
 
Target Water Profile
Oberwil, Basellandschaft, Switzerland
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
20 L 55 °C 55 °C 10 min
20 L 64 °C 64 °C 60 min
Starting Mash Thickness: 3.65 L/kg
Quick Water Requirements
Water Liters
Strike water volume at mash thickness of 3.7 L/kg 22.1
Mash volume with grains 26.1
Grain absorption losses -6.1
Remaining sparge water volume (equipment estimates 13.6 L) 10.5
Mash Lauter Tun losses -0.9
Pre boil volume (equipment estimates 28.7 L) 25.7
Boil off losses -8.6
Hops absorption losses (first wort, boil, aroma) -0.1
Post boil Volume 20
Going into fermentor 20
Total: 32.6  
Equipment Profile Used: System Default
 
Notes

ALL temps and times are using a Speidel Braumeister 20L RIMS brewing system.

mash in at 50 C, adjust pH to 5.5
hold at 55 C for 10 minutes
ramp to 64C to 60 minutes
ramp to 78 for 10 minutes

Cool wort to 55F and pitch 2 packs of 34/70, no rehydration.

Ferment at 55F until krausen starts to fall (80% complete target, about 6 days after pitch), ramp temp to 66F for 3 days. When gravity is reached, cool to lager temp at 45 degrees and hold for a month.

SG is 1.061, I had more like 21 liters, so I think it was a little error in the adding water post boil....probably would have been close if I added a little less water.

FG seems to be 1.014, giving us something around 6.17 percent ABV or so.

Once ew hit 1.014, I dropped the temp to 44 f for lagering.

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  • Last Updated: 2024-06-22 09:05 UTC