H5D Maibock 06.19.18 - Beer Recipe - Brewer's Friend

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H5D Maibock 06.19.18

149 calories 15.9 g 12 oz
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Beer Stats
Method: BIAB
Style: American Pale Ale
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Pre Boil Gravity: 1.038 (recipe based estimate)
Efficiency: 55% (brew house)
Source: Dan - Brew Your Own June 2018
Calories: 149 calories (Per 12oz)
Carbs: 15.9 g (Per 12oz)
Created: Monday June 18th 2018
1.045
1.012
4.3%
0.0
6.5
n/a
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
7.50 lb American - Pilsner7.5 lb Pilsner 37 1.8 56.6%
3.50 lb German - Vienna3.5 lb Vienna 37 4 26.4%
1.50 lb German - Munich Light1.5 lb Munich Light 37 6 11.3%
12 oz American - Aromatic Malt12 oz Aromatic Malt 35 20 5.7%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1.60 oz Hallertau Hersbrucker1.6 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 18.4%
5 oz Magnum5 oz Magnum Hops Pellet 15 Boil 0 min 57.5%
1.60 oz Hallertau Hersbrucker1.6 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 18.4%
0.50 oz Hallertau Hersbrucker0.5 oz Hallertau Hersbrucker Hops Pellet 4 Boil 0 min 5.7%
8.70 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1 each Whirlfock Fining Boil 15 min.
1 each Yeast Nutrient Water Agt Boil 10 min.
 
Yeast
White Labs - German Bock Lager Yeast WLP833
Amount:
1 Each
Cost:
Attenuation (avg):
73%
Flocculation:
Medium
Optimum Temp:
48 - 55 °F
Starter:
No
Fermentation Temp:
55 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 509 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
 
Target Water Profile
Golden State Water
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
70 21 72 81 148 220
Mash Chemistry and Brewing Water Calculator
Quick Water Requirements
Water Gallons  Quarts
Strike water volume (equipment estimates 10.48 g | 41.9 qt) 8.91 35.6  
Mash volume with grains (equipment estimates 11.54 g | 46.2 qt) 9.97 39.9  
Grain absorption losses -1.66 -6.6  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.58 g | 34.3 qt) 7 28  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.33 -1.3  
Post boil Volume 6 24  
Volume into fermentor 6 24  
Total: 8.91 35.6
Equipment Profile Used: System Default
 
Notes

Date: Brew Day • 06.19.18
Gravity End of Boil (OG) •
Gravity (FG) • 1.018
Alcohol By Volume: 3.54%
Apparent Attenuation: %
Date: Pitch Yeast Day •
Secondary transfer 07.08.18 noon
Date: Keg Day •
Drafted Who’s House • Dan

♦ SESSION NOTES: Brew Your Own called for WLP833 German Bock Larger. Phantom had WLP838 Southern German Lager Yeast. Recipe was set for 1.070 but ended up with 6 gallons.

Ferment for 3 weeks in the primary, before racking, pull it out of the fridge and let it warm to room temperature for 2 days (dialectal rest). Rack it, and leave it around 36F for 4-6 weeks for the lagering phase.

I then keg it, force carbonate, and after about 3 months it is ready to drink. The beer tastes strange when it is green. It really needs the extra time to settle down. Be patient with it, but it is worth it!

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl. Apparent attenuation: 68-76%. Flocculation: medium--high. Optimum temp: 50°-55° F

♦ Yeast Starter
♦ STANDARD BREWING NOTES: BIAB
♫Create 8.5 gallons sparge water. Bring to 154° strike temperature. Prime pump. Pump water through hose.
Add tablespoon 5.2 pH balancer
♫Add 2 drops Fermcap before adding grain.
♫Add grain – Sparge at 154° for 90 minutes (Minimum 60) (One gallon loss during sparge process) Water burn rate: 1-1/2 gallon per hour.
♫Boil clean water for end of boil session adjustment. Adjust to 5.5 water line.
•Dark beers – Add x tablespoon Calcium Carbonate
•IPA beers – Add 5 tablespoon Gypsum for IPA
•Fitter Hoppier AG - American IPA

WAKE UP!!!!!!
15 minutes – Add Immersion chiller
15 minutes - Add Whirlfloc
10 minutes – Add 1 teaspoon Yeast Nutrient last

♦ Check to see if fermentation tank nozzle is pointed upwards

♦ KEGGING NOTES:
Purge oxygen with CO2
Chill keg 24 hours before force carbonation.
Force Carbonation Calculator: 20 psi 4 days
Volumes of CO2 2.5 at 36°F = 10.2 psi American Ales

♦ The Decoction Method
All decoction mashes start with a single infusion step where hot water is added to the mash to start the mashing process. Typical temperatures for the first step vary. Multiple step decoctions are often used. Some examples of steps include:

♥ DRINKABILITY: What did you like about it. Sample Date:
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  • Last Updated: 2018-07-11 01:37 UTC