#38 Maibock

A ProMash Recipe Report



BJCP Style and Style Guidelines
05-A Bock, Maibock/Helles Bock

Min OG: 1.064 Max OG: 1.072   
Min IBU: 23 Max IBU: 35   
Min Clr: 6 Max Clr: 11  Color in SRM, Lovibond


Recipe Specifics
Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 16.00      
Anticipated OG: 1.078 Plato: 18.97
Anticipated SRM: 8.8        
Anticipated IBU: 25.9      
Brewhouse Efficiency: 70  %   
Wort Boil Time: 60  Minutes   


Grain/Extract/Sugar
% Amount Name Origin Potential SRM
56.3 9.00 lbs.  Pilsener Malt(2-Row) Continental Europe 1.035 1
43.8 7.00 lbs.  Munich Malt Germany 1.035 8

Potential represented as SG per pound per gallon.

Hops
Amount Name Form Alpha IBU Boil Time
1.00 oz.  Hallertauer Pellet 6.00 25.9 60 min


Yeast
White Labs WLP830 German Lager


Mash Schedule
Mash Type: Single Step   
Grain Lbs: 16.00   
Water Qts: 0.00 Before Additional Infusions
Water Gal: 0.00 Before Additional Infusions
Qts Water Per Lbs Grain: 0.00 Before Additional Infusions

Rest Temp Time
Saccharification Rest: 0 0 Min
Mash-out Rest: 0 0 Min
Sparge: 0 0 Min

Total Mash Volume Gal: 0.00 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.

Notes
I used two vials of Yeast, WLP833 and WLP830




Generated with ProMash Brewing Software