1 Gal Frühling Kommt Maibock - Beer Recipe - Brewer's Friend

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1 Gal Frühling Kommt Maibock

262 calories 25.7 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 1.25 gallons (fermentor volume)
Pre Boil Size: 2.02 gallons
Post Boil Size: 1.4 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Post Boil Gravity: 1.079 (recipe based estimate)
Efficiency: 70% (brew house)
Source: Stephen Stanley
Hop Utilization: 82%
Calories: 262 calories (Per 12oz)
Carbs: 25.7 g (Per 12oz)
Created: Sunday December 1st 2024
1.079
1.018
8.6%
26.4
8.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1.50 lb German - Pilsner1.5 lb Pilsner 38 1.6 40%
1.50 lb United Kingdom - Maris Otter Pale1.5 lb Maris Otter Pale 38 3.75 40%
0.75 lb Weyermann - Munich Type II (Dark)0.75 lb Munich Type II (Dark) 37 10 20%
3.75 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
7 g Hopsteiner - Mt Hood7 g Mt Hood Hops Pellet 6 Boil 60 min 17.66 50%
7 g Hopsteiner - Mt Hood7 g Mt Hood Hops Pellet 6 Boil 15 min 8.76 50%
14 g / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
0.25 each Whirlfloc Water Agt Mash 10 min.
1 g Yeast Nutrient Other Mash 0 min.
0.20 g Chalk Water Agt Mash 1 hr.
1 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.30 g Epsom Salt Water Agt Mash 1 hr.
0.10 g Salt Water Agt Mash 1 hr.
0.50 g Magnesium Chloride Water Agt Mash 1 hr.
1 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
8 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) 136 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
1.375 gal Strike -- 144 °F 45 min
Temperature 144 °F 158 °F 30 min
Temperature 158 °F 170 °F 2 min
1.125 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 1.41 5.6  
Mash volume with grains 1.71 6.8  
Grain absorption losses -0.47 -1.9  
Remaining sparge water volume (equipment estimates 2.83 g | 11.3 qt) 1.33 5.3  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 3.52 g | 14.1 qt) 2.02 8.1  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.02 -0.1  
Post boil Volume (equipment estimates 1.25 g | 5 qt) 1.4 5.6  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 1.4 g | 5.6 qt) 1.25 5  
Total: 2.74 11
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: 2024-12-01 02:15 UTC