Maibock - Beer Recipe - Brewer's Friend

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Maibock

223 calories 23.9 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 60 min
Batch Size: 10.5 gallons (fermentor volume)
Pre Boil Size: 12.73 gallons
Post Boil Size: 11.25 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.067 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 98%
Calories: 223 calories (Per 12oz)
Carbs: 23.9 g (Per 12oz)
Created: Monday February 17th 2025
1.067
1.018
6.4%
33.2
5.2
5.4
54.87
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
19 lb Weyermann - Floor-Malted Bohemian Pilsner19 lb Floor-Malted Bohemian Pilsner $ 1.66 / lb
$ 31.54 		36.3 1.9 73.4%
2.50 lb Weyermann - Munich Type I2.5 lb Munich Type I $ 2.40 / lb
$ 6.00 		38 6 9.7%
1 lb Weyermann - Carafoam1 lb Carafoam $ 2.69 / lb
$ 2.69 		34.5 2.2 3.9%
3.38 lb Weyermann - Vienna Malt3.375 lb Vienna Malt $ 2.40 / lb
$ 8.10 		37 3.5 13%
25.87 lbs / $ 48.33
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Valley Hops - Northern Brewer2 oz Northern Brewer Hops $ 0.97 / oz
$ 1.94 		Pellet 8.8 Boil 60 min 28.64 33.3%
4 oz Yakima Valley Hops - CZ Saaz4 oz CZ Saaz Hops $ 1.15 / oz
$ 4.60 		Pellet 3.5 Boil 5 min 4.54 66.7%
6 oz / $ 6.54
 
Other Ingredients
Amount Name Cost Type Use Time
4 g Calcium Chloride (dihydrate) Water Agt Mash 1 hr.
1.50 g Gypsum Water Agt Mash 1 hr.
16.54 ml Lactic acid Water Agt Mash 1 hr.
 
Yeast
Wyeast - Czech Pils 2278
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Med-High
Optimum Temp:
50 - 58 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 976 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 10.72 psi       Temp: 38 °F       CO2 Level: 2.45 Volumes
 
Target Water Profile
Light colored and malty
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
60 5 10 95 55 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.45 gal Strike 163 °F 153 °F --
4.64 gal Sparge -- 170 °F --
Starting Mash Thickness: 1.75 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 12.23 gal (48.9 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 0.23 gal (0.9 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 13.39 gal (53.56 qt). Suggest reducing strike water volume to 9.93 gal (39.72 qt) and adding 1.39 gal (5.56 qt) sparge/top-off. 11.32 45.3  
Strike water volume at mash thickness of 1.75 qt/lb 11.32 45.3  
Mash volume with grains 13.39 53.6  
Grain absorption losses -3.23 -12.9  
Remaining sparge water volume (equipment estimates 4.39 g | 17.6 qt) 4.89 19.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 12.23 g | 48.9 qt) 12.73 50.9  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.23 -0.9  
Post boil Volume (equipment estimates 10.5 g | 42 qt) 11.25 45  
WARNING: Exceeded batch size - reduce boil size    
Going into fermentor (equipment estimates 11.25 g | 45 qt) 10.5 42  
Total: 16.21 64.9
Equipment Profile Used: System Default
"Maibock" Helles Bock beer recipe by Brewer #334257. All Grain, ABV 6.43%, IBU 33.18, SRM 5.22, Fermentables: ( Floor-Malted Bohemian Pilsner, Munich Type I, Carafoam, Vienna Malt) Hops: (Northern Brewer, CZ Saaz) Other: (Calcium Chloride (dihydrate), Gypsum, Lactic acid)
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  • Last Updated: 2025-02-18 15:26 UTC