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Newts of Spring
A rich malty maibock which should be ready just in time for spring.
| Brewer: | The Newt King | Email: | - | |||||
| Beer: | Newts of Spring | Style: | Maibock | |||||
| Type: | All grain | Size: | 11.5 gallons | |||||
| Color: |
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Bitterness: | 36 IBU | |||||
| OG: | 1.070 | FG: | 1.019 | |||||
| Alcohol: | 6.6% v/v (5.2% w/w) | |||||||
| Water: | Pre boiled tap water with 3 gal distilled water added to lower the mineral content. |
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| Grain: | 17 lb. Belgian Pilsner 3 lb. German Vienna 3 lb. German Munich 2 lb. Belgian aromatic 1 lb. 8 oz. Belgian biscuit 1 lb. Belgian CaraVienne |
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| Mash: | 80% efficiency | |||||||
| Mash with 10 gal of water at 152° for 20 min. Remove 3 gal of mash and boil for ten min. then return to raise temp to 157° for 30 min. Mash out 170° for 10 min and sparge. |
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| Boil: | 70 minutes | SG 1.058 | 14 gallons | |||||
| Hops: | 1.5 oz. Hallertauer New Zeland (8.6% AA, 60 min.) 1 oz. Hallertauer New Zeland (8.6% AA, 45 min.) 1 oz. Hallertauer (4.25% AA, 30 min.) 1 oz. Hallertauer (4.25% AA, 15 min.) 1 oz. Saaz (3.75% AA, 15 min.) 1 oz. Saaz (aroma) |
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| Yeast: | White Labs German Lager yeast cake from the primary of a marzen. | |||||||
| Log: | Brewed 3/3/98. Frement primary at 158° for 1 week. Transfer to secondary and hold at 158° for 1 week then lower to 40° for 1 month then keg and bottle. |
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Recipe posted 03/03/98.
