German Maibock v1 - Beer Recipe - Brewer's Friend

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German Maibock v1

221 calories 21.6 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 75 min
Batch Size: 6.5 gallons (fermentor volume)
Pre Boil Size: 9 gallons
Pre Boil Gravity: 1.049 (recipe based estimate)
Efficiency: 75% (brew house)
Source: Allanf
Calories: 221 calories (Per 12oz)
Carbs: 21.6 g (Per 12oz)
Created: Thursday January 29th 2015
1.067
1.015
6.9%
23.5
7.1
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
1 lb German - Munich Dark1 lb Munich Dark 37 15.5 6.4%
5.95 lb German - Pilsner5.95 lb Pilsner 38 1.6 38%
0.55 lb German - CaraFoam0.55 lb CaraFoam 37 1.8 3.5%
3.20 oz German - Acidulated Malt3.2 oz Acidulated Malt 27 3.4 1.3%
2 lb German - Munich Light2 lb Munich Light 37 6 12.8%
5.95 lb German - Vienna5.95 lb Vienna 37 4 38%
15.65 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Saphir1 oz Saphir Hops Pellet 3.3 Boil 60 min 9.77 25%
1 oz Spalt1 oz Spalt Hops Pellet 3.2 Boil 30 min 7.28 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 15 min 5.14 25%
1 oz Saaz1 oz Saaz Hops Pellet 3.5 Boil 3 min 1.29 25%
4 oz / $ 0.00
 
Yeast
White Labs - German Lager Yeast WLP830
Amount:
1 Each
Cost:
Attenuation (avg):
76.5%
Flocculation:
Medium
Optimum Temp:
50 - 55 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 805 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Pilsen (Light Lager)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
7 3 2 5 5 25
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
16 qt Infusion -- 135 °F 30 min
20 qt boiling addtion Infusion -- 145 °F 20 min
24 qt boiling addition Infusion -- 152 °F 20 min
38 qt sparge and check PH and temp Sparge -- 171 °F 20 min
Starting Mash Thickness: 1 qt/lb
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1 qt/lb 3.91 15.7  
Mash volume with grains 5.16 20.7  
Grain absorption losses -1.96 -7.8  
Remaining sparge water volume (equipment estimates 6.82 g | 27.3 qt) 7.29 29.2  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.53 g | 34.1 qt) 9 36  
Boil off losses -1.88 -7.5  
Hops absorption losses (first wort, boil, aroma) -0.15 -0.6  
Post boil Volume 6.5 26  
Going into fermentor 6.5 26  
Total: 11.21 44.8
Equipment Profile Used: System Default
 
Notes

starting gravity 1.062

cooked on March 9

wort chiller down to 65F

siphoned into primary and steel mesh screened last gallon

moved to lager fridge at 53F

approx 22liters in wort

March 10 at noon - aerated and added 2 liter pre feremented yeast starter, this starter was fermented 2 weeks earlier at 55F and this chilled to 40F, rose lager fride to 55F for acclimation overnight with wort.

March 21 - diacetyl rest - raised the fridge temp to 62F - one bubble per 30 seconds when first raised temp at 55F and hydrometer reading 1.020

March 24 - still bubbling - one bubble per minute of 62F..

March 26 - racked to secondary and dropped temp to 55F, will step down to 45F over the next few days. Hydrometer reading 1.010

March 29 9am... 45F (7C)


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  • Last Updated: 2016-03-29 15:01 UTC