Moerdertaktiken
Well-Known Member
Brewed this the other day. Did a double decoction and ended up with 1.072 sg. Very tasty going into the fermenter!
Solid recipe. I did this back in February and lagered for six months. I did a second runnings on the mash and added two lbs of dme to the boil. I collected 4 gallons or so for the 90 min boil. I switched up the hop schedule too. 1 oz hallertauer for 60 mins, .5 oz saaz @ 20 mins, .5 oz saaz @ 5 mins. I used else 830 for yeast. It came out pretty good.Tonedef131 said:This recipe won 3rd place of all Lagers in the 2009 HBT BJCP competition. The best way to do this style is to brew it in like January or February and lager it till the grass is green again. I didn't know it before brewing this beer, but Maibock is one of my favorite beers to drink. I entered this in the Indiana State Fair Brewers Cup and it won first place in Bock category by beating out the Eisbock that took 1st place at nationals. Maibock Mailbock/Helles Bock Type: All Grain Date: 1/13/2009 Batch Size: 6.00 gal Brewer: Kyle Alberda Boil Time: 90 min Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.00 % 6.00 lb Vienna Malt (3.5 SRM) Grain 40.00 % 3.00 lb Light Munich Malt (6.0 SRM) Grain 20.00 % 2.00 oz Hallertauer Mittelfrueh [3.90 %] (60 min) Hops 20.9 IBU 1.00 oz Hallertauer [3.90 %] (30 min) Hops 8.0 IBU 1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager Beer Profile Est Original Gravity: 1.069 SG Measured Original Gravity: 1.066 SG Est Final Gravity: 1.018 SG Measured Final Gravity: 1.015 SG Actual Alcohol by Vol: 6.66 % Bitterness: 29.0 IBU Calories: 298 cal/pint Est Color: 6.5 SRM Single Infusion 60 min Mash at 156.0 F
I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.
I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.
I cant control temperatures that well in my brewing shack.. but i think im able to hold a steady 10c. Would that affect the taste allot? Ive screwed 20l of beer due to high temp.
When I started doing lagers I wasn't set up with any kind of temperature control so after my primary fermentation was done I would lager it in a tall cooler filled with water and I kept switching out some ice jugs each day. It kept the temp really steady at about F36° It was a little more work but the results were fantastic.
Let us know how the hella bock yeast is. I'm gonna run out and get some.
I go to Michigan State....and I love to drink!!!!!
What Grains and % were you using in your Maibock?
It should drop down to the mid teens. You might want to oxygenate it better next time. Do you use yeast nutrient in your boil or yeast starter?
Sparty on!
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I did a rooibos blonde ale that was awesome. It should go over well in South Africa!
I wonder how this is compared to Dead Guy and I wonder how it would work with pacman yeast
I think I'm going to try this recipe out today but will use some Wyeast Oktoberfest yeast I have laying around. Am I missing something or is the fermentation simply 14 days at 50F? No ramping up for diacetyl rest? How long should it lager ofr?
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