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2015/07/14 Fest Bier

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 11 gallons (fermentor volume)
Pre Boil Size: 13 gallons
Pre Boil Gravity: 1.052 (recipe based estimate)
Efficiency: 76% (brew house)
Source: Mark and Paul
Calories: 202 calories (Per 12oz)
Carbs: 21.5 g (Per 12oz)

Created: Wednesday July 8th 2015

Original Gravity:

1.061

Final Gravity:

1.016

ABV (standard):

6.0%

IBU (tinseth):

31.0

SRM (morey):

7.4

Mash pH

n/a

Cost $

n/a

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Fermentables

Amount	Fermentable	PPG	°L	Bill %
15 lb	German - Bohemian Pilsner15 lb Bohemian Pilsner	38	1.9	63.8%
6 lb	German - Vienna6 lb Vienna	37	4	25.5%
2 lb	German - Munich Dark2 lb Munich Dark	37	15.5	8.5%
0.50 lb	United Kingdom - Crystal 60L0.5 lb Crystal 60L	34	60	2.1%
23.50 lbs / $ 0.00

Hops

Amount	Variety	Type	AA	Use	Time	IBU	Bill %
2 oz	Tettnanger2 oz Tettnanger Hops	Pellet	4.2	Boil	45 min	13.13	31.6%
0.33 oz	Styrian Goldings0.33 oz Styrian Goldings Hops	Pellet	4	Boil	30 min	1.73	5.2%
2 oz	Styrian Goldings2 oz Styrian Goldings Hops	Pellet	4.5	Boil	30 min	11.78	31.6%
2 oz	Saaz2 oz Saaz Hops	Pellet	2.6	Boil	15 min	4.39	31.6%
6.33 oz / $ 0.00

Show Summary View

Amount	Variety	IBU	Bill %
2 oz	Tettnanger (Pellet)	13.13	31.6%
0.33 oz	Styrian Goldings (Pellet)	1.73	5.2%
2 oz	Styrian Goldings (Pellet)	11.78	31.6%
2 oz	Saaz (Pellet) 1.9999999954251 oz Saaz (Pellet) Hops	4.39	31.6%
6.33 oz / $ 0.00

Mash Guidelines

Amount	Type	Start Temp	Target Temp	Time
	--	--	148 °F	30 min
	--	--	158 °F	30 min
	--	--	168 °F	10 min
Starting Mash Thickness: 1.33 qt/lb

Yeast

Wyeast - Munich Lager 2308

Amount:	1 Each	Cost:
Attenuation (avg):	72%	Flocculation:	Medium
Optimum Temp:	48 - 56 °F	Starter:	No
Fermentation Temp:	50 °F	Pitch Rate:	1.5 (M cells / ml / ° P) 935 B cells required

$ 0.00 Yeast Pitch Rate and Starter Calculator

Target Water Profile

Ca⁺²	Mg⁺²	Na⁺	Cl^-	SO₄^-2	HCO₃^-
0	0	0	0	0	0
carbonate hardness good no gypsum!
Mash Chemistry and Brewing Water Calculator

Notes

Mark made the starter the usual way. Strike temp was 158, settled at 148 for 30m. Stirred while raising to 158 - took a little while. 30m. at 157. Mashed out at 168.

Sparged with 9g. of 170 deg. water for 90 min? First runnings at 1.074.

Boiled off a Lot of liquid and had a small boil over too, so we added another gallon of filtered water at the whirlpool. Ended up w/ about 10.5g. maybe a bit more in the fermenter, at ~75deg. Waited about 24 hours to pitch the yeast when it was down to 55. Fermented at 50 for 16 days. Gravity was 1.015 at that point so put it up to 68° for a couple days for a diacetyl rest. Then crashed to 35° for 6 days. Kegged on the 11th - bubbled and carbonated that day. FG was at 1.012. Into the fridge for 5 weeks!

Tapped after 5 weeks and it is good! A bit of fusels in the first glass or two. Now 3 weeks in and it is malty and smooth and lovely. Great carbonation - total winner!!

Absolutely fantastic to the end of the keg! Malty and refreshing, good balance - don't think I'd change anything!

Last Updated and Sharing

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Public: Yup, Shared
Last Updated: 2016-08-19 05:44 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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