Screaming Weevil Maibock - Beer Recipe - Brewer's Friend

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Screaming Weevil Maibock

183 calories 16.1 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 3 gallons (fermentor volume)
Pre Boil Size: 4.5 gallons
Post Boil Size: 3 gallons
Pre Boil Gravity: 1.037 (recipe based estimate)
Post Boil Gravity: 1.056 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Screaming Weevil
Hop Utilization: 96%
Calories: 183 calories (Per 12oz)
Carbs: 16.1 g (Per 12oz)
Created: Friday November 29th 2024
1.056
1.010
6.0%
30.2
7.2
5.5
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Weyermann - Pilsner4 lb Pilsner 36 1.5 61.5%
2.25 lb Weyermann - Munich Type I2.25 lb Munich Type I 38 6 34.6%
0.25 lb Cara 45L0.25 lb Cara 45L 34 42 3.8%
6.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.25 oz BSG - Magnum0.25 oz Magnum Hops Pellet 15.4 Boil 60 min 26.31 33.3%
0.50 oz Yakima Chief Hops - Hallertau0.5 oz Hallertau Hops Pellet 2.3 Boil 15 min 3.9 66.7%
0.75 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.70 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
0.50 each Campden Tablets Water Agt Mash 1 hr.
2.50 g Gypsum Water Agt Mash 1 hr.
0.25 tsp Lactic acid Water Agt Mash 1 hr.
0.50 each Whirlfloc Fining Boil 15 min.
0.25 tsp Clearzyme Fining Primary 0 min.
 
Yeast
Lallemand - LalBrew Diamond Lager
Amount:
1 Each
Cost:
Attenuation (avg):
80%
Flocculation:
High
Optimum Temp:
50 - 59 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
0.35 (M cells / ml / ° P) 55 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: sucrose       Amount: 2.2 oz       Temp: 68 °F       CO2 Level: 2.25 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
4.5 gal Infusion 148 °F 148 °F 75 min
Starting Mash Thickness: 1.5 qt/lb
Starting Grain Temp: 50 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 2.44 9.8  
Mash volume with grains 2.96 11.8  
Grain absorption losses -0.81 -3.3  
Remaining sparge water volume (equipment estimates 3.15 g | 12.6 qt) 3.13 12.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 4.53 g | 18.1 qt) 4.5 18  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.03 -0.1  
Post boil Volume 3 12  
Going into fermentor 3 12  
Total: 5.56 22.3
Equipment Profile Used: System Default
 
Notes

Cool to 50 F and pitch yeast.
Raise to 58 F over the next two days.
Ferment until gravity stabilizes = 3 days of same reading.
Raise temp to 68 and do a Diacetyle rest for 2-3 days.
Lower temp to 32-36 at a rate of 2-3 degrees/12 hours and lager for a minimum of 2 weeks.

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  • Last Updated: 2025-01-12 04:38 UTC