3 Gal False Spring Maibock - Beer Recipe - Brewer's Friend

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3 Gal False Spring Maibock

265 calories 25.8 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 3.25 gallons (fermentor volume)
Pre Boil Size: 4.47 gallons
Post Boil Size: 3.31 gallons
Pre Boil Gravity: 1.059 (recipe based estimate)
Post Boil Gravity: 1.080 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 265 calories (Per 12oz)
Carbs: 25.8 g (Per 12oz)
Created: Sunday December 1st 2024
1.080
1.018
8.6%
27.5
8.9
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
4 lb Root Shoot Malting - Pilsner4 lb Pilsner 37 2 40%
4 lb German - Vienna4 lb Vienna 37 4 40%
2 lb Weyermann - Munich Type II (Dark)2 lb Munich Type II (Dark) 37 10 20%
10 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
8 g Magnum8 g Magnum Hops Pellet 15 Boil 60 min 18.72 29.6%
19 g Hopsteiner - Mt Hood19 g Mt Hood Hops Pellet 6 Boil 15 min 8.82 70.4%
27 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.65 each Whirlfloc Water Agt Mash 10 min.
2.60 g Yeast Nutrient Other Mash 0 min.
0.52 g Chalk Water Agt Mash 1 hr.
2.60 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
3.38 g Epsom Salt Water Agt Mash 1 hr.
0.26 g Salt Water Agt Mash 1 hr.
1.30 g Magnesium Chloride Water Agt Mash 1 hr.
2.60 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
20.80 Grams
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 357 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.45 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
3.6 gal Strike -- 144 °F 45 min
Temperature 144 °F 158 °F 30 min
Temperature 158 °F 170 °F 2 min
2.9 gal Fly Sparge 170 °F 170 °F --
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.5 qt/lb 3.75 15  
Mash volume with grains 4.55 18.2  
Grain absorption losses -1.25 -5  
Remaining sparge water volume (equipment estimates 3.29 g | 13.1 qt) 2.22 8.9  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 5.54 g | 22.1 qt) 4.47 17.9  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.04 -0.1  
Post boil Volume (equipment estimates 3.25 g | 13 qt) 3.31 13.2  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 3.31 g | 13.2 qt) 3.25 13  
Total: 5.97 23.9
Equipment Profile Used: System Default
 
Notes

Ferment at 50° for three days, then increase by 2° per day until room temperature. Cold crash, then lager for min 6 weeks.

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  • Last Updated: 2025-03-10 16:11 UTC