(2020-04-06) Maibock (No Sparge) - Beer Recipe - Brewer's Friend

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(2020-04-06) Maibock (No Sparge)

223 calories 24.5 g 12 oz
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Beer Stats
Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 6 gallons (fermentor volume)
Pre Boil Size: 8.5 gallons
Post Boil Size: 6 gallons
Pre Boil Gravity: 11.7 °P (recipe based estimate)
Post Boil Gravity: 16.4 °P (recipe based estimate)
Efficiency: 70% (brew house)
Calories: 223 calories (Per 12oz)
Carbs: 24.5 g (Per 12oz)
Created: Monday April 6th 2020
16.4 °P
4.8 °P
6.3%
35.6
11.2
5.3
n/a
 
Fermentables
Amount Fermentable Cost PPG °L Bill %
9 lb German - Pilsner9 lb Pilsner 38 1.6 56.3%
6 lb Munich - Light 10L6 lb Munich - Light 10L 33 10 37.5%
1 lb German - CaraMunich I1 lb CaraMunich I 34 39 6.3%
16 lbs / $ 0.00
 
Hops
Amount Variety Cost Type AA Use Time IBU Bill %
1 oz Perle1 oz Perle Hops Pellet 8.7 Boil 60 min 28.24 40%
0.50 oz Spalt0.5 oz Spalt Hops Pellet 3.8 Boil 30 min 4.74 20%
1 oz Hallertau Hersbrucker1 oz Hallertau Hersbrucker Hops Pellet 2.2 Boil 10 min 2.59 40%
2.50 oz / $ 0.00
 
Other Ingredients
Amount Name Cost Type Use Time
1.50 tsp Lactic acid Water Agt Mash 1 hr.
 
Yeast
Imperial Yeast - L17 Harvest
Amount:
1 Each
Cost:
Attenuation (custom):
72%
Flocculation:
Medium
Optimum Temp:
50 - 60 °F
Starter:
Yes
Fermentation Temp:
50 °F
Pitch Rate:
2.0 (M cells / ml / ° P) 743 B cells required
$ 0.00 Yeast Pitch Rate and Starter Calculator
Priming
CO2 Level: 2.25 Volumes
 
Target Water Profile
GFI Water Filter
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
39.4 2.7 5.9 34 49.8 0
Mash Chemistry and Brewing Water Calculator
 
Mash Guidelines
Amount Description Type Start Temp Target Temp Time
11.25 gal Sacc #1 -- 146 °F 30 min
Sacc #2 -- 154 °F 30 min
3 gal thick mash (~65%) Decoction -- 212 °F 20 min
Sacc #3 Decoction -- 162 °F 30 min
Mashout & Recirc Temperature -- 168 °F 15 min
Starting Mash Thickness: 2.8 qt/lb
Starting Grain Temp: 65 °F
Quick Water Requirements
Water Gallons  Quarts
WARNING: Mash tun capacity exceeded. Volume required: 12.48 gal (49.92 qt). Suggest reducing strike water volume to 10.72 gal (42.88 qt) and adding 0.48 gal (1.92 qt) sparge/top-off. 11.2 44.8  
WARNING: Based on your provided mash thickness (2.8 qt/lb), your strike volume will exceeds the total water needed for the recipe (10.75 g). Reduce mash thickness to 2.68 qt/lb or increase pre-boil volume to 8.95 g.    
Strike water volume at mash thickness of 2.8 qt/lb 11.2 44.8  
Mash volume with grains 12.48 49.9  
Grain absorption losses -2 -8  
Mash Lauter Tun losses -0.25 -1  
Pre boil volume (equipment estimates 8.34 g | 33.4 qt) 8.5 34  
Boil off losses -2.25 -9  
Hops absorption losses (first wort, boil, aroma) -0.09 -0.4  
Post boil Volume 6 24  
Going into fermentor 6 24  
Total: 10.75 43
Equipment Profile Used: System Default
 
Notes

Best Pils & Barke Munich. At the end of the 154 rest, pulled decoction into small side kettle and heated it while also heating main mash to the 162 rest.

Added one tab NaMBS to mash water. This batch was a re-brew of an early Jan-2020 Maibock that was perfect at 90 days. Had a slight lingering bitterness at Day 61 when judged in Der Hoosier Braumeister Competition.

Current batch will be bottled around Day 82 and judged around Day 96 for IN Brewers Cup. Pitched clean slurry of yeast into 72 hour 2.5L starter, decanted before pitching. Fermenter took off by the following morning.

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  • Last Updated: 2021-01-06 17:37 UTC