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I Mai be Bock
Helles Bock • All Grain • 5.5 gal
Classic maibock
March 23, 2022 pm 09:35pm
0.0/5.0 0 ratings
Ingredients (All Grain, 5.5 gal)
- 7.25 lbs
Pilsner Malt; Rahr
Pilsner Malt; Rahr
A principal ingredient of cask ales using heritage barleys.
- 4 lbs
Munich TYPE I; Weyermann®
Munich TYPE I; Weyermann®
German-grown two-row spring barley (2004 harvest). Product Characteristics: Imparts strongly malty notes to finished beer. Intended mainly for dark ales and lagers. Recommended Quantities: Up to 100% of total grain bill Suitability (beer styles): Lagers: Oktoberfestbier, Märzen, Bockbier, Dunkel Ales: Dark, Stout
- 3 lbs
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- .5 oz
Magnum - 11.5 AA% pellets; boiled 60 min
Magnum
Bred in 1980 at Germany’s Hüll Hop Research Center, this high-alpha variety is renowned for its exceptionally large, heavy cones. Hallertauer Magnum delivers excellent yields and, like many Hüll-developed hops, boasts a strong resistance to disease.
- .75 oz
Hallertauer Mittelfrüher - 3.6 AA% pellets; boiled 30 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- .25 oz
Hallertau - 3.6 AA% pellets; boiled 5 min
Hallertau
Good for all around bittering and finishing stock ales, Belgian ales, and continental style lagers. Aroma is mild, pleasant and flowery.
-
Fermentis S-23 Saflager S-23
Fermentis S-23 Saflager S-23
This bottom fermenting yeast is originating from the VLB (Berlin) in Germany and is known under the code RH. The strain is used by Western European commercial breweries and has been reported to produce lagers with some fruity and estery notes. Sedimentation: high. Final gravity: medium. Instructions:Re-hydrate the dry yeast into yeast cream in a stirred vessel prior to pitching. Sprinkle the dry yeast in 10 times its own weight of sterile water or wort at 23C ± 3C. Once the expected weight of dry yeast is reconstituted into cream by this method (this takes about 15 to 30 minutes), maintain a gentle stirring for another 30 minutes. Then pitch the resultant cream into the fermentation vessel. Alternatively, pitch dry yeast directly in the fermentation vessel providing the temperature of the wort is above 20C. Progressively sprinkle the dry yeast into the wort ensuring the yeast covers all the surface of wort available in order to avoid clumps. Leave for 30 minutes and then mix the wort e.g. using aeration.
Style (BJCP)
Category: 4 - Pale Malty European Lager
Subcategory: C - Helles Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.067 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.014 | 1.011 - 1.018 | |
| Color: | 8.5 SRM | 6 - 9 | |
| Alcohol: | 7.0% ABV | 6.3% - 7.4% | |
| Bitterness: | 31.5 IBU | 23 - 35 | |
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