02/19/2012
RCE #4 - MaiBock
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Brewer: Trollby & BlackDuck
Style: Maibock/Helles Bock
Batch: 2.40 galExtract
Characteristics
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Recipe Gravity: 1.072 OG
Recipe Bitterness: 31 IBU
Recipe Color: 8° SRM
Estimated FG: 1.018
Alcohol by Volume: 7.0%
Alcohol by Weight: 5.5%
Ingredients
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Briess LME - Munich 1.30 lb, Extract, Extract
Briess LME - Pilsen Light 3.30 lb, Extract, Extract
CaraVienne - [Body, Malt, Sweet]0.25 lb, Grain, Steeped
Melanoidin - [Aromatic, Malty]0.25 lb, Grain, Steeped
Perle 1.00 oz, Pellet, 30 minutes
Tettnanger (U.S.) 0.25 oz, Pellet, 8 minutes
Saflager S-23 Dry Lager Yeast 1.00 unit, Yeast, Temperature Range: 51°-59°(optimal), up to 75°F 11.5 GRAMS
Notes
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Recipe Notes:
Add 2.5 gallons of filtered tap water to 20qt pot and heat to 160*F turn off heat and add grains and steep for 30min.
Remove grains, add LME and bring to rolling boil.
Add Bittering hops for 22 min, add flavor hops boil for 8 min longer.
Remove from heat, now place in ICE bath until temp reaches 66-70* F.
Pour cooled WORT into fermentor, add water to the "Quart" mark on Mr. beer keg, mix well.
Take OG sample, aerate well and pitch yeast.
Wait 30 min then aerate again and wait 24 hours at room temp (62-68*F) before adding to cooler to lager at 50*F
Day 16 raise temp to 62*F for diacetyl rest, after 3 days take back to 50*F for 1 week
Bottle and condition cool for 8 weeks
Batch Notes:
The maibock style is a helles lager brewed to bock strength, therefore still as strong as traditional bock, but lighter in colour and with more hop presence. It is a fairly recent development compared to other styles of bock beers, frequently associated with springtime and the month of May.
Colour can range from deep gold to light amber with a large, creamy, persistent white head, and moderate to moderately high carbonation, while alcohol content ranges from 6.3% to 7.4% by volume.
The flavour is typically less malty than a traditional bock, and may be drier, hoppier, and more bitter, but still with a relatively low hop flavour, with a mild spicy or peppery quality from the hops, increased carbonation and alcohol content.
OG = 1.073 @ 68*F
FG = 1.021 @ 50*F
ABV = 7.1%
Well got my Recipe Exchange done today, ony 1 mistake was I added 1.4# Munich malt instead of 1.3# so my OG was a little higher.
Corrected for more Munich:
Recipe Gravity: 1.074 OG
Recipe Bitterness: 30 IBU
Recipe Color: 8° SRM
Estimated FG: 1.018
Alcohol by Volume: 7.1%
Alcohol by Weight: 5.6%
March 18, 2012
Bottled today, got 22 - 12oz bottles and 0ne 10oz trub bottle.
Used 67g Booster to prime for about 2.9 C02, little higher than I wanted. I was going to prime with 65g but extra glooped in as I was adding to water.
Taste was great, and looking forward to drinking this one.
04/19/2012
First pour, little early but doing it on the 1 year since Paline passed
Taste was very good, little on the hoppy side for a Maibock, but I like it.