Andy142 Bohemian Maibock - Beer Recipe - Brewer's Friend

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Andy142 Bohemian Maibock

175 calories 18.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Vienna Lager
Boil Time: 60 min
Batch Size: 20 gallons (fermentor volume)
Pre Boil Size: 25 gallons
Post Boil Size: 20 gallons
Pre Boil Gravity: 1.042 (recipe based estimate)
Post Boil Gravity: 1.053 (recipe based estimate)
Efficiency: 60% (brew house)
Source: Andy142
Calories: 175 calories (Per 12oz)
Carbs: 18.7 g (Per 12oz)
Created: Wednesday February 7th 2024
1.053
1.014
5.1%
27.2
6.6
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
18 lb American - Pilsner18 lb Pilsner 37 1.8 37.5%
18 lb American - Vienna18 lb Vienna 35 4 37.5%
12 lb Weyermann - Munich Type I12 lb Munich Type I 38 6 25%
48 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
5 oz Northern Brewer - Hallertau5 oz Hallertau Hops Pellet 4.1 Boil 60 min 20.92 62.5%
3 oz Northern Brewer - Hallertau3 oz Hallertau Hops Pellet 4.1 Boil 15 min 6.23 37.5%
8 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
10 g Calcium Chloride (anhydrous) Water Agt Mash 1 hr.
1.50 g Epsom Salt Water Agt Mash 1 hr.
5 g Gypsum Water Agt Mash 1 hr.
 
Yeast
Wyeast - Bavarian Lager 2206
Amount:
1 Each
Cost:
Attenuation (avg):
75%
Flocculation:
Med-High
Optimum Temp:
46 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.75 (M cells / ml / ° P) 1735 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Amount: 64 oz       CO2 Level: 20 g/l
 
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
16 gal Protein rest Infusion -- 135 °F 30 min
Conversion Infusion 135 °F 145 °F 20 min
Mash Infusion 145 °F 155 °F 30 min
Mash out 155 °F 168 °F 10 min
16 gal Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 71 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 21.8 gal (87.2 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 9.8 gal (39.2 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 21.84 gal (87.36 qt). Suggest reducing strike water volume to 8.16 gal (32.64 qt) and adding 9.84 gal (39.36 qt) sparge/top-off. 18 72  
Strike water volume at mash thickness of 1.5 qt/lb 18 72  
Mash volume with grains 21.84 87.4  
Grain absorption losses -6 -24  
Remaining sparge water volume (equipment estimates 10.05 g | 40.2 qt) 13.25 53  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 21.8 g | 87.2 qt) 25 100  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.3 -1.2  
Post boil Volume 20 80  
Going into fermentor 20 80  
Total: 31.25 125
Equipment Profile Used: System Default
 
Notes

Diacetyl Rest needed

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  • Last Updated: 2024-02-09 21:04 UTC