Maibock
Mailbock/Helles Bock

 

Type: All Grain

 Date: 2/20/2010

Batch Size: 6.00 gal

 Brewer: David Little
Boil Size: 7.23 gal Asst Brewer:
Boil Time: 90 min Equipment: My Equipment
Taste Rating(out of 50): 45.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
11 lbs Pilsener (2.0 SRM) Grain 68.75 %
5 lbs Munich Malt (10.0 SRM) Grain 31.25 %
20.00 gm Magnum [11.00 %] (60 min) Hops 27.8 IBU
1.00 items Whirlfloc (Boil 10.0 min) Misc
5.50 gal Deer Park (R), Bottled Water Water
2 Pkgs SafLager West European Lager (DCL Yeast #S-23) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.070 SG

 Measured Original Gravity: 1.071 SG
Est Final Gravity: 1.018 SG Measured Final Gravity: 1.012 SG
Estimated Alcohol by Vol: 6.88 % Actual Alcohol by Vol: 7.71 %
Bitterness: 27.8 IBU Calories: 319 cal/pint
Est Color: 8.2 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Medium Body, Batch Sparge Total Grain Weight: 16.00 lb
Sparge Water: 4.15 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Medium Body, Batch Sparge
Step Time Name Description Step Temp
60 min Mash In Add 20.00 qt of water at 165.9 F 154.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 7.3 PSI Carbonation Used: -
Keg/Bottling Temperature: 32.0 F Age for: 28.0 days
Storage Temperature: 32.0 F  
 

Notes

Mash Notes
----------

Hit mash temp right on the nose. Let it go for a little over an hour and iodine test showed full conversion.

Fermentation Notes
------------------

Lot's of break material. Racked it to a carboy and let it sit overnight in the cooler to get temp down to pitching temp (44 deg F) and to help trub settle. In the morning transfered to a second glass carboy and left behind all the break and trub. Ended up with only about 4 1/2 gal of beer. Oxygenated for 45 sec and pitched rehydrated dry yeast. Let temp rise to 50 deg F.


Mar 06 (2 weeks): 1.024 gravity. Nice malty flavor. Fermentation has been right around 52-53 deg F
Mar 13 (3 weeks): 1.016 gravity. Slowing down.
Mar 15: racked to keg to begin lagering

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