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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:
12 HCU (~8 SRM)
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.
Grain: 4 lb. Belgian Pilsner
3 lb. Belgian Munich
6 oz. Crystal 20L
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
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)
Yeast: Wyeast Bavarian #2206 in 1 pt. starter
(Next time, step up starter twice.)
Log: Fermented 50°F for 6 weeks
Cold conditioned @ 34°F for 3 weeks
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

Recipe posted 01/28/98.