" Maibock "
by John Aitchison, Northridge, CA.
For 8.5 gallons:
Grains: 10 lbs. Munich malt. 6 lbs. German pale malt. 5 lbs. lager
malt. 2 lbs. Belgian Aromatic malt.
Adjuncts:
Hops: 2 oz. Northern Brewer, boiled 60 min. 1 oz. Hallertauer
Hersbrucker, boiled 20 min. 0.75 oz. Hallertauer Hersbrucker, boiled
10 min.
Yeast: Wyeast Bavarian Lager in 1/2 gallon starter.
Water: Reverse Osmosis filtered.
Procedure: Mash grains at 90 F. and rest 60 min. Meanwhile, decoct
1/3 of mash and raise it to 153 F. for 60 min., then boil it and
return it to rest mash to strike 120 F. and rest 60 min. Menawhile,
pull second decoction and follow same temperature steps,returning it
to rest mash to strike 152 F. and rest 60 min. Meanwhile, pull third
decoction and boil it, return to rest mash to strike 170 F. Total
boil time 120 min. with hop additions as listed above. Ferment
primary 2 days at 50 F., 10 days at 40 F.; secondary 2 weeks at 38
F. Use corn sugar for priming at bottling. O.G. 1.060, F.G. 1.025.
Back to The Roost || Brew
Recipes || Brews & News
Revised 1/20/98 by Jeff Jost ©
1998 West Valley Webs
