2015/07/14 Fest Bier - Beer Recipe - Brewer's Friend

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2015/07/14 Fest Bier

202 calories 21.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Mark and Paul
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)
Created: Wednesday July 8th 2015
1.061
1.016
6.0%
31.0
7.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
15 lb German - Bohemian Pilsner15 lb Bohemian Pilsner 38 1.9 63.8%
6 lb German - Vienna6 lb Vienna 37 4 25.5%
2 lb German - Munich Dark2 lb Munich Dark 37 15.5 8.5%
0.50 lb United Kingdom - Crystal 60L0.5 lb Crystal 60L 34 60 2.1%
23.50 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Tettnanger2 oz Tettnanger Hops Pellet 4.2 Boil 45 min 13.13 31.6%
0.33 oz Styrian Goldings0.33 oz Styrian Goldings Hops Pellet 4 Boil 30 min 1.73 5.2%
2 oz Styrian Goldings2 oz Styrian Goldings Hops Pellet 4.5 Boil 30 min 11.78 31.6%
2 oz Saaz2 oz Saaz Hops Pellet 2.6 Boil 15 min 4.39 31.6%
6.33 oz / $ 0.00
 
Yeast
Wyeast - Munich Lager 2308
Amount:
1 Each
Cost:
Attenuation (avg):
72%
Flocculation:
Medium
Optimum Temp:
48 - 56 °F
Starter:
No
Fermentation Temp:
50 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 935 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
0 0 0 0 0 0
carbonate hardness good
no gypsum!
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
-- -- 148 °F 30 min
-- -- 158 °F 30 min
-- -- 168 °F 10 min
Starting Mash Thickness: 1.33 qt/lb
Quick Water Requirements
Water Gallons  Quarts
WARNING: Boil kettle capacity (12 gal | 48 qt) exceeded. Volume required: 13.49 gal (53.95 qt). Suggest reducing initial water volume to 12 gal (48 qt) and adding 1.49 gal (5.95 qt) sparge/top-off.    
Strike water volume at mash thickness of 1.33 qt/lb 7.81 31.3  
Mash volume with grains 9.69 38.8  
Grain absorption losses -2.94 -11.8  
Remaining sparge water volume (equipment estimates 8.86 g | 35.4 qt) 8.37 33.5  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 13.49 g | 53.9 qt) 13 52  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.24 -0.9  
Post boil Volume 11 44  
Going into fermentor 11 44  
Total: 16.19 64.8
Equipment Profile Used: System Default
 
Notes

Mark made the starter the usual way. Strike temp was 158, settled at 148 for 30m. Stirred while raising to 158 - took a little while. 30m. at 157. Mashed out at 168.

Sparged with 9g. of 170 deg. water for 90 min? First runnings at 1.074.

Boiled off a Lot of liquid and had a small boil over too, so we added another gallon of filtered water at the whirlpool. Ended up w/ about 10.5g. maybe a bit more in the fermenter, at ~75deg. Waited about 24 hours to pitch the yeast when it was down to 55. Fermented at 50 for 16 days. Gravity was 1.015 at that point so put it up to 68° for a couple days for a diacetyl rest. Then crashed to 35° for 6 days. Kegged on the 11th - bubbled and carbonated that day. FG was at 1.012. Into the fridge for 5 weeks!

Tapped after 5 weeks and it is good! A bit of fusels in the first glass or two. Now 3 weeks in and it is malty and smooth and lovely. Great carbonation - total winner!!

Absolutely fantastic to the end of the keg! Malty and refreshing, good balance - don't think I'd change anything!

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  • Last Updated: 2016-08-19 05:44 UTC