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Parrothesad Lager
Maibock/Helles Bock • All Grain • 6 gal
Tim Henry,The flavor of this beer took about 4 months to mature. But, boy, whas it worth it! This is the best homebrew lager I have ever consumed.
October 6, 2001 am 07:07am
0.0/5.0 0 ratings
Ingredients (All Grain, 6 gal)
- 8 lbs
American 2-row
American 2-row
Yields a slightly higher extract than Six Rox brewers Malt. Tends to give a smoother, less grainy flavored beer. Some brewers claim they can detect a significant difference in flavor. Lower protein and will yield a lower color than Six-Row Brewers Malt
- 1.5 lbs
Belgian Cara-Pils
Belgian Cara-Pils
Significantly increases foam/head retention and body of the beer.
- 1/2 lbs
Crystal Malt 20°L
Crystal Malt 20°L
Sweet, mild caramel flavor and a golden color. Use in light lagers and light ales.
- 2 lbs
Rice Raw
Rice Raw
Lightens flavor without taste. Use in American and Asian lagers.
- .75 oz
Cluster - 6.0 AA% pellets; boiled 60 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .25 oz
Cluster - 6.0 AA% pellets; boiled 30 min
Cluster
Used for bittering and flavor qualities in light and dark American lagers. Aroma is very floral.
- .5 oz
Willamette - 5.5 AA% pellets; boiled 8 min
Willamette
This hop is used for finishing and dry hopping American and British style ales. Aroma is mild and pleasant ans slightly spicy
-
Wyeast 2272-PC North American Lager
Wyeast 2272-PC North American Lager
Traditional culture of North American and Canadian lager and light pilsners. Malty finish.
Notes
Note: This is a recipe I got out of Brew Your Own magazine and modified to use materials I had on hand. I do not remember the issue or author's name and I would like credit to go where credit belongs. This is the best homebrew lager I have ever consumed. Whom ever developed this recipe truly deserves credit for giving the homebrew community such a wonderful brew. Boil rice for 60 minutes in 1.5 gallons water. Cool rice/water to 150F and add additional water at 150F to make 3 to 4 gallons. Add the rest of grain and maintain temp at 135F for 20 minutes. Raise temp to 153F fo 90 min. Raise to 165F and hold 10 min. Transfer to boil pot and sparge with enough water to start boil with 7.5 gallons. Bring to boil and boil 30 min. Add bittering hops and boil 30 minutes. Add flavoring hops and boil 30 minutes. Add aroma hops at end of boil and steep while chilling to 60F. Aerate as best you can and pitch yeast. Ferment at 48F for 12 days, rack to secondary and let temp rise to 60F for diacetyl rest 2 days. Drop temp back to low 30's and bottle when beer falls bright aprox. one more week. Prime with 1+ cup suggar and lager in bottles for 30 days at 35F. At this point my beer tasted great however, it was quite flat. To solve this I shook all the bottles and increased temp to 70F. Three days later the carbination was perfect.
Style (BJCP)
Category: 5 - Bock
Subcategory: A - Maibock/Helles Bock
| Range for this Style | |||
|---|---|---|---|
| Original Gravity: | 1.062 | 1.064 - 1.072 |  |
| Terminal Gravity: | 1.013 | 1.011 - 1.018 | |
| Color: | 6.2 SRM | 6 - 11 | |
| Alcohol: | 6.4% ABV | 6.3% - 7.4% | |
| Bitterness: | 23.3 IBU | 23 - 35 | |
Discussion
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