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Honey Maibock

First attempt at my own lager recipe, fermented at lagering temperatures. Acquired a 14 cu ft freezer and a temperature controller, and was eager to try my hand at one of my favorite spring lagers.

Brewer: Bryan Dore Email: bdore37@gmail.com
Beer: Honey Maibock Style: Maibock
Type: Partial mash Size: 5.25 gallons
Color:
17 HCU (~10 SRM)
Bitterness: 23 IBU
OG: 1.072 FG: 1.017
Alcohol: 7.0% v/v (5.5% w/w)
Water: Tap water used for the boil, sparge, etc. Two gallons Texas spring water used to fill the carboy. Ended up using about 3 quarts of tap water to top it off to 5.25 gallons. No chemical adjustments.
Grain: 1 lb. 4 oz. Brewers 2-Row Malt
1 lb. 4 oz. Munich Malt
4 oz. Crystal 10L
12 oz. Honey Malt
8 oz. Biscuit Malt
Mash: 90% efficiency
My equipment limits me to 4 lbs grains. Brought 4 qts water to 168°F and added grains in a bag. Stabilized a little over 151°F or so. Resisted the urge to lift the lid and check the temperature - stirred the mash maybe three times. Temperature dropped to maybe 148°F; added no heat. Lifted bag and dropped in a colander; added the drippings to the kettle. Sparged with 8 qts or so, at least until the runnings came out bland (still some color, though). Left the bag in the colander and occasionally added the drippings to the boil.
Boil: 60 minutes SG 1.125 3 gallons
6 lb. Munich Liquid Malt Extract
10 oz. Honey
Added rehydrated Irish moss in the last 5 minutes. Added the honey at flame out.
Hops: 1 oz. Northern Brewer (9.6% AA, 60 min.)
1 oz. Mt. Hood (6.1% AA, 15 min.)
Yeast: White Labs German Bock Lager. No starter.
Log: Efficiency calculation is surely incorrect, but the OG is correct. Primary fermentation started at about 70°F and brought to 50°F over a day. Fermented for 11 days; fermentation was still active. Racked to secondary and will chill to 40°F over two days. Gravity is 1.020 at this time, but fermentation will continue. Will lager for 3 or 4 weeks. Will prime and bottle.
Carbonation: 3.8 volumes Honey: 9.08 oz. for 5 gallons @ 72°F
Tasting: At time of racking, tastes great! The maibock is sweet and slightly roasted, with a great cedar color. I'm excited about this one!

Recipe posted 03/08/13.