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Mybocker
The local brewpub (Sacramento Brewing Company) held a contest
for the best homebrewed Maibock and this beer was the winning entry.
I enjoyed the opportunity to become assistant brewer for the day and
see how the "big boys" do it. We brewed an 11.5 barrel batch using
a single 154°F infusion rest (decoction being out of the question)
which is fermenting now - I'll update on how the finished product
compares with the original!
| Brewer: | Mark Riley | Email: | mriley@netcom.com | |||||
| Beer: | Mybocker | Style: | Maibock | |||||
| Type: | All grain | Size: | 3.2 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.071 | FG: | 1.021 | |||||
| Alcohol: | 6.5% v/v (5.1% w/w) | |||||||
| Water: | Boiled, cooled, siphoned off precipitate. Added 2 gal. distilled water to sparge water. |
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| Grain: | 4 lb. Belgian Pilsner 3 lb. Belgian Munich 6 oz. Crystal 20L |
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| Mash: | 83% efficiency | |||||||
| Single decoction: 6:30 Infused to reach 127°F and 1.2 qts./lb. 7:00 Pull thick decoction, raise to 158°F over 15 min. 7:15 Raise rest mash to 149°F with kettle heat 7:45 Raise decoction to boiling over 15 min. 8:00 Boil decoction for 10 min. (stir lots) 8:10 Add decoction to rest mash to get 160°F 8:50 Raise to mash-out 170°F |
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| Boil: | 75 minutes | SG 1.057 | 4 gallons | |||||
| 1/4 tsp. Irish Moss (15 min.) | ||||||||
| Hops: | 5/8 oz. Mt. Hood (4.8% AA, 68 min.) 1/2 oz. Tettnanger (4.4% AA, 68 min.) 1/4 oz. Mt. Hood (4.8% AA, 15 min.) 3/8 oz. Tettnanger (4.4% AA, 15 min.) 3/8 oz. Tettnanger (aroma) |
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| Yeast: | Wyeast Bavarian #2206 in 1 pt. starter (Next time, step up starter twice.) |
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| Log: | Fermented 50°F for 6 weeks Cold conditioned @ 34°F for 3 weeks |
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| Carbonation: | 2.5 volumes | |||||||
| Force carbonated | ||||||||
| Tasting: | Brilliant, light copper Maintains 1/8" light tan head Good body, slight sweetness Smooth bitterness perceptable behind the maltiness |
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Recipe posted 01/28/98.
