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#121 Mai Bock
| Brewer: | Olde Phenomian | Email: | wortsbrewing@cyberportal.net | |||||
| Beer: | #121 Mai Bock | Style: | Maibock | |||||
| Type: | All grain | Size: | 5.25 gallons | |||||
| Color: |
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Bitterness: | 34 IBU | |||||
| OG: | 1.056 | FG: | 1.010 | |||||
| Alcohol: | 5.9% v/v (4.6% w/w) | |||||||
| Water: | Add 1/2 tsp gypsum to soft water for mash. Sparge with 175°F water treated with 88% lactic acid to 5.2pH. |
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| Grain: | 7 lb. Weyermann's German Pilsner 1 lb. Gambrinius Dark Munich 2 lb. 8 oz. HB British Vienna 8 oz. American crystal 40L 8 oz. Dextrine malt (Cara-Pils) |
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| Mash: | 69% efficiency | |||||||
| Dough-in 15-1/4 Qts 131°F for 30 min protein rest (stirring every 10 min) Add 5-3/4 Qts boiling water to raise temp to 151°F, let sit overnight in Gott; Sparge with 15 Qts 175°F water. |
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| Boil: | 75 minutes | SG 1.045 | 6.5 gallons | |||||
| @ 30 min add 1/8 tsp licorice extract powder & 1 tsp re-hydrated Irish Moss Flakes. |
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| Hops: | 2 oz. Hallertauer Hersbrucker (2.4% AA, 90 min.) 1 oz. Hallertauer Mittelfruh (3.7% AA, 60 min.) .75 oz. Czech Saaz (2.3% AA, 2 min.) |
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| Yeast: | YCKC L5 Munich Lager yeast, starter from slant. (Did not remove wort from cold break in primary). |
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| Log: | Primary, let sit 26 hours at 60°F, then move to 50°F for 20 days; Secondary at 50°F for 30 days; Lager in keg 3 months at 35°F under 2.2 vol. CO2 |
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| Carbonation: | 2.2 volumes CO2 @ 35°F, dispense at 7 psi. | |||||||
| Tasting: | Nice rounded malty flavors. Caramel notes, good balance. | |||||||
Recipe posted 02/06/98.
