Sybock's Maibock
A ProMash Recipe Report
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BJCP Style and Style Guidelines
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05-A Bock, Maibock/Helles Bock
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Min OG:
|
1.064
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Max OG:
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1.072
|
|
|
Min IBU:
|
23
|
Max IBU:
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35
|
|
|
Min Clr:
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6
|
Max Clr:
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11
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Color in SRM, Lovibond
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|
Batch Size (Gal):
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5.00
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Wort Size (Gal):
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5.00
|
|
Total Grain (Lbs):
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13.50
|
|
|
|
Anticipated OG:
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1.072
|
Plato:
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17.44
|
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Anticipated SRM:
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9.7
|
|
|
|
Anticipated IBU:
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28.4
|
|
|
|
Brewhouse Efficiency:
|
75
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%
|
|
|
Wort Boil Time:
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60
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Minutes
|
|
|
Evaporation Rate:
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15.00
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Percent Per Hour
|
|
|
Pre-Boil Wort Size:
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5.88
|
Gal
|
|
|
Pre-Boil Gravity:
|
1.061
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SG
|
14.96 Plato
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Brewhouse Efficiency and Predicted Gravity based on Method #1, Potential Used.
Final Gravity Calculation Based on Points.
Hard Value of Sucrose applied. Value for recipe: 46.2100 ppppg
% Yield Type used in Gravity Prediction: Fine Grind Dry Basis.
Color Formula Used: Morey
Hop IBU Formula Used: Garetz
|
%
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Amount
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Name
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Origin
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Potential
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SRM
|
|
70.4
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9.50 lbs.
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Pale Malt(2-row)
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America
|
1.036
|
2
|
|
29.6
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4.00 lbs.
|
Munich Malt(light)
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Canada
|
1.034
|
15
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Potential represented as SG per pound per gallon.
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Amount
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Name
|
Form
|
Alpha
|
IBU
|
Boil Time
|
|
0.75 oz.
|
Magnum
|
Whole
|
14.00
|
28.4
|
60 min
|
|
Amount
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Name
|
Type
|
Time
|
|
0.10 Oz
|
Irish Moss
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Fining
|
15 Min.(boil)
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WYeast 2206 Bavarian Lager
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Profile:
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Calgary
|
|
Profile known for:
|
|
|
Calcium(Ca):
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60.0 ppm
|
|
Magnesium(Mg):
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15.0 ppm
|
|
Sodium(Na):
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5.0 ppm
|
|
Sulfate(SO4):
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40.0 ppm
|
|
Chloride(Cl):
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20.0 ppm
|
|
biCarbonate(HCO3):
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120.0 ppm
|
|
pH:
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7.50
|
|
Mash Type:
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Single Step
|
|
|
Grain Lbs:
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13.50
|
|
|
Water Qts:
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17.55
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Before Additional Infusions
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|
Water Gal:
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4.39
|
Before Additional Infusions
|
|
Qts Water Per Lbs Grain:
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1.30
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Before Additional Infusions
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|
Rest
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Temp
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Time
|
|
Saccharification Rest:
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153
|
45 Min
|
|
Mash-out Rest:
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165
|
15 Min
|
|
Sparge:
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167
|
15 Min
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Total Mash Volume Gal: 5.47 - Dough-In Infusion Only
All temperature measurements are degrees Fahrenheit.
Generated with ProMash Brewing Software |