Maibock - Beer Recipe - Brewer's Friend

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Maibock

227 calories 24.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.054 (recipe based estimate)
Post Boil Gravity: 1.068 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Shady Lane Brewing
Calories: 227 calories (Per 12oz)
Carbs: 24.8 g (Per 12oz)
Created: Friday March 1st 2024
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Its Gonna Be Maibock

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OG: 1.065 FG: 1.016 ABV: 6.4% IBU: 33

1.068
1.019
6.4%
28.5
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10.01 lb Bestmalz - BEST Pilsen10.01 lb BEST Pilsen 37 1.9 69%
3 lb Bestmalz - BEST Munich3 lb BEST Munich 37 6.3 20.7%
0.99 lb Bestmalz - BEST Vienna0.99 lb BEST Vienna 37 3.8 6.8%
0.51 lb Great Western - Mela Malt0.51 lb Mela Malt 34.5 23 3.5%
14.51 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.45 oz Magnum0.45 oz Magnum Hops Pellet 17.7 Boil 60 min 26.66 47.4%
0.50 oz Hallertau Mittelfruh0.5 oz Hallertau Mittelfruh Hops Pellet 3.1 Boil 10 min 1.88 52.6%
0.95 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
Yes
Fermentation Temp:
-
Pitch Rate:
0.35 (M cells / ml / ° P) 121 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 23.72 psi       Temp: 68 °F       CO2 Level: 2.25 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
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.75 qt/lb 6.35 25.4  
Mash volume with grains 7.51 30  
Grain absorption losses -1.81 -7.3  
Remaining sparge water volume (equipment estimates 3.5 g | 14 qt) 2.72 10.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.79 g | 31.1 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 9.06 36.3
Equipment Profile Used: System Default
 
Notes

3/15/24 -- Brew Day

Pre-boil gravity -- 1.070.

OG -- 1.068 on hydrometer, 1.061 on Tilt.

Fermenting at 50F.

4/7/24 -- Started diacetyl rest, pushing up 5 degrees every 12 hours.

4/10/24 -- Started bring temp down to 45.

4/12/24 -- Kegged manually. FG 1.016 ABV: 6.83%.


Did one starter at 1,200 liters, then split 2,400 liters into two vessels to get the right amount of lager yeast.

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  • Last Updated: 2024-04-12 17:48 UTC