Wurtzberger Maibock - Beer Recipe - Brewer's Friend

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Wurtzberger Maibock

220 calories 19.3 g 12 oz
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Beer Stats
Method: Extract
Style: Munich Helles
Boil Time: 60 min
Batch Size: 5 gallons (fermentor volume)
Pre Boil Size: 3 gallons
Pre Boil Gravity: 1.111 (recipe based estimate)
Efficiency: 35% (steeping grains only)
Source: Patterson
Calories: 220 calories (Per 12oz)
Carbs: 19.3 g (Per 12oz)
Created: Saturday January 16th 2016
1.067
1.012
7.2%
18.9
4.4
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9.15 lb Liquid Malt Extract - Pilsen9.15 lb Liquid Malt Extract - Pilsen 35 2 90.1%
9.15 lbs / $ 0.00
Steeping Grains
Amount Fermentable Cost PPG °L Bill %
0.50 lb German - Carapils0.5 lb Carapils 35 1.3 4.9%
0.50 lb American - Caramel / Crystal 10L0.5 lb Caramel / Crystal 10L 35 10 4.9%
$ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
2 oz Yakima Chief Hops - German Hallertau2 oz German Hallertau Hops Pellet 3.9 Boil 60 min 17.16 66.7%
1 oz German Tettnanger1 oz German Tettnanger Hops Pellet 3.9 Boil 5 min 1.71 33.3%
3 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 tsp Yeast Nutrient Other Boil 10 min.
1 tsp Gypsum Water Agt Other --
1 tsp Irish Moss Fining Boil 10 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast S-23
Amount:
1 Each
Cost:
Attenuation (avg):
82%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
$ 0.00 Yeast Pitch Rate and Starter Calculator
Quick Water Requirements
Water Gallons  Quarts
Heat water added to kettle (equipment estimates 5.96 g | 23.8 qt) 2.35 9.4  
Mash volume with grains (equipment estimates 5.96 g | 23.8 qt) 2.43 9.7  
Grain absorption losses (steeping) -0.13 -0.5  
Volume increase from sugar/extract (early additions) 0.78 3.1  
Pre boil volume (equipment estimates 6.61 g | 26.5 qt) 3 12  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.11 -0.5  
Post boil volume 5 20  
Going into fermentor 5 20  
WARNING: Kettle losses > 2% detected which throw off OG calculation for extract/partial mash recipes in batch target 'fermentor' mode. Solution: Reduce kettle losses, misc losses and hops absorption in equipment profile, OR set batch target to 'kettle' and do a full wort boil. See batch target FAQ.    
Total: 2.35 9.4
Equipment Profile Used: System Default
 
Notes

Add dry yeast to top of the Wert. Place fermenter in a warm area (60-65°F).

Approx 1-3 days after adding the yeast and healthy fermentation is taking place, move your fermenter to your cool area (48-60°F). Basement floors during colder months or a refrigerator with temperature control.

Wait 7-10 days of fermentation, then allow to rise to room temperature for 24 hrs. Diacetyl rest. Transfer into a glass carboy for 3-12 weeks at lagering temperature (36-45°F).

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  • Last Updated: 2016-01-16 19:54 UTC