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It's not yours, it's maibock
I love a good maibock with its balance of maltiness and hops. I don't have a refrigerator, so I have never been able to do lagers. The place I am staying right now has a garage that is about 35 degrees in the winters, so I think I will lager in there for a few months. I have tried to make lagers at room temp with calif. common yeast and extended aging, but they don't have the softness and smooth malt character that extended lagering produces.
| Brewer: | Christopher McMath | Email: | jcmcmath@hotmail.com | |||||
| Beer: | It's not yours, it's maibock | Style: | Maibock | |||||
| Type: | All grain | Size: | 5.5 gallons | |||||
| Color: |
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Bitterness: | 30 IBU | |||||
| OG: | 1.073 | FG: | 1.015 | |||||
| Alcohol: | 7.5% v/v (5.9% w/w) | |||||||
| Grain: | 4 lb. Belgian Pilsner .5 lb. Wheat malt 2 lb. German Vienna 4.5 lb. German Munich .5 lb. Dextrine malt (Cara-Pils) .5 lb. Belgian CaraVienne 1 lb. toasted malt |
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| Mash: | 75% efficiency | |||||||
| Double decoction mash: mash in at 90 degrees and hold at 90 for 30 min for the munich malt. raise to 122 and hold for 30 min. pull first decoction and raise to 154 and hold for 30 min until converted. Then raise to boiling and boil for 30 min. Add back to main mash and stablized mash at 154 for 60 min or until converted. Pull second decoction and raise to boiling. boil for 30 min. add decoction back to main mash and stabilize at 170 degrees. Mashout for 20 min. transfer to sparger and sparge slowly with 7 gallons of 180 deg water. |
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| Boil: | 60 minutes | SG 1.058 | 7 gallons | |||||
| 1 lb. Light dry malt extract | ||||||||
| Irish moss last 20 min. | ||||||||
| Hops: | 1 oz. Hallertauer Mittelfruh (5% AA, 60 min.) .5 oz. Tettnanger (4.5% AA, 60 min.) 1 oz. Tettnanger (4.5% AA, 25 min.) 1 oz. Saaz (aroma) .5 oz. Tettnanger (aroma) |
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| Yeast: | wyeast bavarian lager, 1/2 gallon starter. | |||||||
| Log: | Ferment at 50-55 degrees for two weeks. Transfer to a secondary fermenter and do a one week diacetyl rest at 60 degrees. Slowly lower to 35-40 degrees and lager for 2-3 months. Keg or bottle and age until mature. | |||||||
| Carbonation: | I don't keg, so I plan to bottle with 3/4 cup sugar for standard carbonation. | |||||||
Recipe posted 11/20/98.
