Dead Gringo Maibock - Beer Recipe - Brewer's Friend

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Dead Gringo Maibock

258 calories 24 g 12 oz
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Beer Stats
Method: All Grain
Style: American Amber Ale
Boil Time: 90 min
Batch Size: 10.5 gallons (ending kettle volume)
Pre Boil Size: 15 gallons
Pre Boil Gravity: 1.055 (recipe based estimate)
Efficiency: 70% (ending kettle)
Source: Shane McElwrath
Calories: 258 calories (Per 12oz)
Carbs: 24 g (Per 12oz)
Created: Sunday October 19th 2014
1.078
1.016
8.2%
55.4
14.7
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
26.18 lb United Kingdom - Maris Otter Pale26.18 lb Maris Otter Pale 38 3.75 82.8%
2.18 lb Belgian - CaraMunich2.18 lb CaraMunich 33 50 6.9%
2.18 lb American - Munich - Dark 20L2.18 lb Munich - Dark 20L 33 20 6.9%
1.09 lb American - Caramel / Crystal 40L1.09 lb Caramel / Crystal 40L 34 40 3.4%
31.63 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.55 oz Columbus0.55 oz Columbus Hops Leaf/Whole 15 Boil 75 min 13.58 8.4%
2.18 oz Perle2.18 oz Perle Hops Leaf/Whole 8.2 Boil 75 min 29.42 33.2%
0.55 oz Perle0.55 oz Perle Hops Leaf/Whole 8.2 Boil 30 min 5.46 8.4%
0.55 oz Perle0.55 oz Perle Hops Leaf/Whole 8.2 Boil 15 min 3.52 8.4%
0.55 oz Perle0.55 oz Perle Hops Leaf/Whole 8.2 Boil 5 min 1.42 8.4%
1.09 oz Saaz1.09 oz Saaz Hops Pellet 5.3 Boil 5 min 2 16.6%
1.09 oz Saaz1.09 oz Saaz Hops Pellet 5.3 Boil 0 min 16.6%
6.56 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
2 each Whirlfloc Fining Boil 20 min.
2 each servomyces Other Boil 20 min.
 
Yeast
White Labs - San Diego Super Yeast WLP090
Amount:
1 Each
Cost:
Attenuation (avg):
79.5%
Flocculation:
Med-High
Optimum Temp:
65 - 68 °F
Starter:
Yes
Fermentation Temp:
65 °F
Pitch Rate:
1.25 (M cells / ml / ° P) 938 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Yellow Balanced profile
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
39.3 qt 40 quarts at 167.0 Temperature -- 154 °F 60 min
Starting Mash Thickness: 1.5 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13 gal (51.98 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1 gal (3.98 qt) sparge/top-off.    
WARNING: Mash tun capacity exceeded. Volume required: 14.39 gal (57.57 qt). Suggest reducing initial water volume to 9.47 gal (37.88 qt) and adding 2.39 gal (9.57 qt) sparge/top-off. 11.86 47.4  
Strike water volume at mash thickness of 1.5 qt/lb 11.86 47.4  
Mash volume with grains 14.39 57.6  
Grain absorption losses -3.95 -15.8  
Remaining sparge water volume 7.34 29.4  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13 g | 52 qt) 15 60  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.25 -1  
Post boil volume (equipment estimates 12.5 g | 50 qt) 10.5 42  
Estimated amount in fermentor 10.5 42  
Total: 19.2 76.8
Equipment Profile Used: System Default
 
Notes

Fly Sparging @ 170
Hit target temps and Pre and post boil gravity spot on.
oxygenated with Pure o2 for 2 min.

2nd batch was 10.5 gallons at 1.074, also changed to a brown balanced water profile

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  • Last Updated: 2015-03-15 23:28 UTC