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CAM HELLES & SKIES

Method: All Grain
Style: Helles Bock
Boil Time: 90 min
Batch Size: 22.71 liters (fermentor volume)
Pre Boil Size: 28.74 liters
Post Boil Size: 25.21 liters
Pre Boil Gravity: 1.061 (recipe based estimate)
Post Boil Gravity: 1.070 (recipe based estimate)
Efficiency: 75% (brew house)
Hop Utilization: 78%
Calories: 229 calories (Per 12oz)
Carbs: 19 g (Per 12oz)

Created: Monday March 17th 2025

Maibock 2.0

by Nils P

OG: 1.069 FG: 1.016 ABV: 7.0% IBU: 28

Original Gravity:

1.070

Final Gravity:

1.011

ABV (standard):

7.7%

IBU (tinseth):

27.4

SRM (morey):

6.3

Mash pH

5.4

Cost $

631.85

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Fermentables

Amount	Fermentable	Cost	PPG	°L	Bill %
2.72 kg	Avangard - Pilsner2.72 kg Pilsner	$ 38.80 / kg $ 105.54	37.3	1.7	40%
1.36 kg	Weyermann - Munich Type I1.36 kg Munich Type I	$ 49.14 / kg $ 66.83	38	6	20%
2.72 kg	Weyermann - Vienna Malt2.72 kg Vienna Malt	$ 53.45 / kg $ 145.38	37	3.5	40%
6.80 kg / $ 317.75

Hops

Amount	Variety	Cost	Type	AA	Use	Time	IBU	Bill %
93 g	Hallertau Mittelfruh93 g Hallertau Mittelfruh Hops	$ 37.07 / oz $ 121.61	Pellet	2.7	Boil	60 min	19.76	66.4%
47 g	Hallertau Mittelfruh47 g Hallertau Mittelfruh Hops	$ 37.07 / oz $ 61.46	Pellet	2.7	Boil	30 min	7.68	33.6%
140 g / $ 183.06

Show Summary View

Amount	Variety	Cost	IBU	Bill %
140 g	Hallertau Mittelfruh (Pellet)	$ 37.07 / oz $ 183.06	27.44	100%
140 g / $ 183.06

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
20 L	Strike	67 °C	67 °C	60 min
11 L	Sparge	75 °C	75 °C	10 min
Starting Mash Thickness: 3 L/kg Starting Grain Temp: 20 °C

Other Ingredients

Amount	Name	Type	Use	Time
4 g	Yeast Nutrient	Other	Boil	10 min.
2 g	Whirlfloc	Fining	Boil	10 min.
2 g	Calcium Chloride (dihydrate)	Water Agt	Mash	1 hr.
2.50 g	Gypsum	Water Agt	Mash	1 hr.
5.20 ml	Phosphoric acid	Water Agt	Mash	1 hr.

Yeast

Fermentis - Saflager - German Lager Yeast W-34/70

Amount:	1 Each	Cost:	$ 131.03 / each $ 131.03
Attenuation (avg):	83%	Flocculation:	High
Optimum Temp:	9 - 22 °C	Starter:	No
Fermentation Temp:	12 °C	Pitch Rate:	0.35 (M cells / ml / ° P) 136 B cells required

$ 131.03 Yeast Pitch Rate and Starter Calculator

Priming

Method: co2 Amount: 0.86 bar Temp: 3 °C CO₂ Level: 2.65 Volumes

Target Water Profile

CASA

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
50	0	5	65	70	10
Mash Chemistry and Brewing Water Calculator

Notes

Calienta el mosto en tu intercambiador de calor hasta que la temperatura de inoculación sea de 11°C y luego, mide la gravedad e inocula la levadura. Mi gravedad inicial fue de 1.070. Deja que la temperatura suba libremente hasta 13°C y manténla durante la fermentación. Una vez que estés a 4 puntos de gravedad específica de tu FG objetivo, que para esta cerveza es 1.015 con una gravedad final de 1.011, deja que la temperatura suba libremente hasta al menos 15.5°C, pero preferiblemente más cerca de 22°C para el resto de diacetilo. Después de 48 horas, reduce la temperatura 4 grados al día hasta llegar a 1°C. Una vez que alcances 1°C, mantenla allí durante al menos 24 horas, transfiérela al tanque brite, carbonátala a 2.5 volúmenes, trasvasa a barril y luego déjala reposar durante al menos 12 semanas. Después de 12 semanas, ¡a disfrutarla!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2025-03-17 17:40 UTC

Recipe costs can be adjusted by changing the batch size. They won't be saved but will give you an idea of costs if your final yield was different.

Cost for

Gallons

Cost by

Final Yield

	Cost $	Cost %
Fermentables	$
Steeping Grains (Extract Only)	$
Hops	$
Yeast	$
Other	$
Cost Per Barrel	$ 0.00
Cost Per Pint	$ 0.00
Total Cost	$ 0.00

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