Chuck's Maibock #1 - Beer Recipe - Brewer's Friend

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Chuck's Maibock #1

249 calories 20.6 g 16 oz
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Beer Stats
Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 5.5 gallons (fermentor volume)
Pre Boil Size: 7 gallons
Post Boil Size: 5.5 gallons
Pre Boil Gravity: 1.060 (recipe based estimate)
Post Boil Gravity: 1.076 (recipe based estimate)
Efficiency: 86% (brew house)
Calories: 249 calories (Per 16oz)
Carbs: 20.6 g (Per 16oz)
Created: Tuesday January 28th 2020
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OG: 1.067 FG: 1.015 ABV: 6.8% IBU: 34

1.076
1.012
8.4%
33.0
7.4
5.4
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
10 lb Rahr - Premium Pilsner10 lb Premium Pilsner 36.8 1.75 75.5%
3 lb Weyermann - Munich Type II3 lb Munich Type II 37 10 22.6%
0.25 lb Weyermann - Caramunich Type 10.25 lb Caramunich Type 1 33.5 35 1.9%
13.25 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
0.75 oz Magnum0.75 oz Magnum Hops Pellet 10.8 Boil 50 min 24.35 33.3%
1 oz Mount Hood1 oz Mount Hood Hops Pellet 5.5 Boil 15 min 8.63 44.4%
0.50 oz Mount Hood0.5 oz Mount Hood Hops Pellet 5.5 Aroma 0 min 22.2%
2.25 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
3 g Gypsum Water Agt Mash 0 min.
4 g Epsom Salt Water Agt Mash 0 min.
3 g Canning Salt Water Agt Mash 0 min.
1 tbsp Lactic acid Water Agt Mash 0 min.
 
Yeast
Fermentis - Saflager - German Lager Yeast W-34/70
Amount:
1 Each
Cost:
Attenuation (avg):
83%
Flocculation:
High
Optimum Temp:
48 - 72 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P) 575 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
Method: co2       Amount: 21.06 psi       Temp: 54 °F       CO2 Level: 2.6 Volumes
 
Target Water Profile
Munich (decarbonated)
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
40 20 4 75 52 29
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
5.6 gal Mash-in to protein rest Strike 128 °F 122 °F 30 min
Raised by burner -beta rest Temperature 122 °F 140 °F 30 min
Raised by burner - alpha rest Temperature 140 °F 152 °F 30 min
5 gal Sparge to kettle Fly Sparge 200 °F 170 °F --
Starting Mash Thickness: 1.7 qt/lb
Starting Grain Temp: 68 °F
Quick Water Requirements
Water Gallons  Quarts
Strike water volume at mash thickness of 1.7 qt/lb 5.63 22.5  
Mash volume with grains 6.69 26.8  
Grain absorption losses -1.66 -6.6  
Remaining sparge water volume (equipment estimates 3.36 g | 13.4 qt) 3.28 13.1  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 7.08 g | 28.3 qt) 7 28  
Boil off losses -1.5 -6  
Hops absorption losses (first wort, boil, aroma) -0.08 -0.3  
Post boil Volume 5.5 22  
Going into fermentor 5.5 22  
Total: 8.91 35.6
Equipment Profile Used: System Default
"Chuck's Maibock #1" Maibock/Helles Bock beer recipe by RouletteRun. All Grain, ABV 8.43%, IBU 32.98, SRM 7.35, Fermentables: (Premium Pilsner, Munich Type II, Caramunich Type 1) Hops: (Magnum, Mount Hood) Other: (Gypsum, Epsom Salt, Canning Salt, Lactic acid)
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  • Last Updated: 2020-03-15 22:43 UTC