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Gulabi Kapla

I had a bottleneck in keg capacity, but I wanted to brew something, so I chose a lager. Since May was a few months away, I decided on a Maibock. Gulabi Kapla is a Pakastani Albino Goat, which seemed a fitting name for a "light" Bock.
Brewed By: 
Jefferson Loftfield
Brew Date: 
Brew Type: 
Beer Styles: 
Classic Style: 
Recipe Category: 
Batch Size: 
5.0 gallons
Boil Time: 
100 minutes
Original Gravity: 
1.078 O.G.
Final Gravity: 
1.015 F.G.
8.0% ABV
23.0 IBUs
6.0 SRM

8 lbs German Pilsner (50%)
6 lbs - Vienna (38%)
2 lbs - Munich (12%)

Mashing Instructions: 

Dough in w/ 3 gallons of water for Protein Rest @ 131F for 20 minutes. Add 2 gallons at 160F to reach Beta Rest at 145F. Immediately pull approximately 1/3 of total in thick mash and heat to 158F and hold for 20 minutes. Heat that portion to a boil for 20 minutes, stirring constantly. Then add it back to the main mash to reach Alpha Rest at 158F. Immediately pull approximately 1/3 total in thick mash and heat to boiling for 20 minutes, stirring constantly. Then add back to main mash for mash out at 168F.


0.78 oz Perle 8%AA for 60 minutes
1.25 oz Hallertau Mitthelfruh 3.5%AA for 15 minutes
1 oz Hallertau Mitthelfruh 3.5%AA at flame out

Extra Ingredients: 

Irish Moss at 15 minutes


Wyeast 2124 Bohemian Lager in 1 Gallon starter (I did this in 2 stages to reach the full gallon)

Special Instructions / Notes: 

Oxygenated w/ O2 stone for 30 seconds before pitching.

Fermented at 44F for 24 days. Diacetyl rest for 2 days in mid-60sF. Lagered at 35F for 2 months

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