Honey Wheat Maibock

Brew #11

Brewer:	Gary Frankhouse		Email:	frankhouse@aol.com
Beer:	Honey Wheat Maibock		Style:	Maibock
Type:	Partial mash		Size:	11.50 gallons
Color:	17 HCU (~10 SRM)		Bitterness:	30 IBU
OG:	1.074		FG:	1.010
Alcohol:	8.2% v/v (6.5% w/w)
Water:	Filtered tap water
Grain:	6.0 lb. American 6-row 6.0 lb. Moravian Pilsner 6.0 lb. Durst light Munich 1.0 lb. Weyermann Caramunich III 2.0 lb. Flaked barley 5.0 lb. Flaked Soft White wheat
Mash:	72% efficiency
	Glucanase rest 20mins @ 112°F Protein rest 20mins @ 122°F Beta Amylase rest 45mins @ 142°F Alpha Amylase rest 45mins @ 152°F Mashout 20mins @ 170°F
Boil:	90 minutes	SG 1.061	13.82 gallons
	1.0 lb. 8 oz. Brown Rice Syrup 3.0 lb. Light Amber Honey Blend
	Added the brown rice syrup before the boil started. Irish Moss, Whirlfloc tabs, Yeast Nutrient all added at 15mins left in boil. Deluted the honey with some hot wort and added it at 10mins left in the boil.
Hops:	4.0 oz. Liberty (3.6% AA, 60 min.) 1.0 oz. Saaz (3.00% AA, 20 min.) 1.0 oz. Saaz (3.00% AA, 10 min.) 2.0 oz. Saaz (aroma)
Yeast:	Made a starter from a blend of Wyeast 2112, 2206 and 2633 lager yeasts. Used pure oxy with Stainless Steel stone for 3 minutes. Obvious fermentation within 8 hours.
Log:	Brewing date: 07/14/06 I will ferment at about 65°F through primary fermentation (7-9 days) then 50°F to 53°F for secondary fermentation. I will dry hop about 1/2 way through secondary fermentation. I will clarify with Polyclar 2 to 3 weeks prior to kegging. I will push beer into the kegs with co2 through two 1 to 5 micron filters in series.
Carbonation:	I will carbonate @ 30lbs for 48 hours then 15lbs for a week at 34°F.
Tasting:	Will post later. (If I remember)

Recipe posted 07/16/06.