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MailBock 1
Maibock/Helles Bock • All Grain • 22 L
Made this on 27/01/03 and it all went smooth. Ferment at 12C for 7 days, rest at 20C for 3 days. Rack to secondry and lager for 3-4 weeks, Bottle or keg.
January 27, 2003 pm 11:19pm
0.0/5.0 0 ratings
Ingredients (All Grain, 22 L)
- 4.00 kg
German 2-row Pils
German 2-row Pils
- 1 kg
German Vienna
German Vienna
Increases malty flavor, provides balance. Use in Vienna, Märzen and Oktoberfest.
- 1 kg
German Dark Munich
German Dark Munich
Enhances body and aroma. Stout, schwarzbier, brown ale, dark and amber ales.
- .5 kg
Dextrine Malt
Dextrine Malt
In light-colored beers to give additional body. Adds richness without color.
- .1 kg
Acidulated Malt
Acidulated Malt
High lactic acid. For lambics, sour mash beers, Irish stout, pilsners and wheats.
- 20 g
Northern Brewer - 9.8 AA% pellets; boiled 60 min
Northern Brewer
Used for bittering with strong flavors and very fragrant in steam beers, dark English ales, and German lagers. Aroma is medium-strong with evergreen and mint overtones.
- 8 g
Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 15 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
- 6 g
Tettnanger - 5.7 AA% whole; boiled 15 min
Tettnanger
Mild, slightly spicy. 'Noble'.
- 15 g
Hallertauer Mittelfrüher - 3.2 AA% pellets; boiled 1 min
Hallertauer Mittelfrüher
Fine, 'Noble'.
-
White Labs WLP838 Southern German Lager
White Labs WLP838 Southern German Lager
This yeast is characterized by a malty finish and balanced aroma. It is a strong fermentor, produces slight sulfur, and low diacetyl.
Notes
Decoction Mash details 1. Crush grains and add to 15 L of 58C water. 2. Mash at 54C for 15 min 3. Remove 40% of the mash for the first decoction 4. Raise decoction temperature to72C hold for 15 minutes 5. Raise decoction to a boil and boil for 20 minutes 6. Add the decoction back to the mash to achieve a temperature of 64C.hold for 20min 7. Remove 40% of the mash for the second decoction. 8. Bring to boil, and let boil 20 min 9. Return decoction to mash, yielding a temperature of 73C hold for 20 minutes 10. Sparge with 77C water
Style (BJCP)
Category: 5 - Bock
Subcategory: A - Maibock/Helles Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.070 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.015 | 1.011 - 1.018 | |
| Color: | 7.2 SRM | 6 - 11 | |
| Alcohol: | 7.2% ABV | 6.3% - 7.4% | |
| Bitterness: | 25.2 IBU | 23 - 35 | |
Discussion
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