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ID 103
Creation Date 18.3.2011
Maibock
Heller Bock / Maibock
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|---|---|
| Author | nach_Hanghofer (public) |
| Batch Size | 38 l |
| Original Gravity | 17.2 °P |
| Final Gravity | 3.9 °P |
| Alcohol | 7.3 %vol |
| Color | 15 EBC |
| Bitterness | 24.7 IBU (mild, Ibu:Stw 1.4:1) |
| Aroma | 1.6 mg/l (gering) |
| Type | mash |
| Mash Efficiency | 67 % |
| Mash Water | 29.8 l |
| Sparge Water | 21.3 l |
| Comment |
|---|
| Nach Hubert Hanghofer: Bier brauen nach eigenem Geschmack |
Inhalt
Grain Bill
| Name | Amount | Rate | Color |
|---|---|---|---|
| Pilsner Malz | 4200 g | 42 % | 4 EBC |
| Wiener Malz | 5000 g | 50 % | 9 EBC |
| Karamellmalz Hell | 500 g | 5 % | 25 EBC |
| Sauermalz | 300 g | 3 % | 5 EBC |
Mash
| Mash Procedure |
|---|
Hops
| Amount | Name | Form | Alpha | Use | Time | IBU |
|---|---|---|---|---|---|---|
| 30 g | Tettnanger | Pellets | 4.4 % | Vorderwürze | 80 min | 7 IBU |
| 20 g | Hallertauer Magnum | Pellets | 13.7 % | Kochen | 70 min | 16 IBU |
| 30 g | Saazer | Pellets | 3.5 % | Kochen | 3 min | 2 IBU |
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Boil
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|---|---|
| Total Boil Time | 70 min |
| Boil Size | 46.2 l |
Fermentation
| Amount | Name | Attenuation | Temperature |
|---|---|---|---|
| 50 ml | WYEAST 2206 Bavarian Lager | 77 % | 11 °C |
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Carbonation
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|---|---|
| CO2 content | 5 g/l |
| Carbonation Method |