"Was Sagst" Maibock 1 All Grain Carlo Camarda 39.74705300 51.10335400 90 76.0 Magnum {LC} 1 Germany 14.40 0.0283500 Boil German Hallertauer hybrid, widely used in Germany {LOW COHUMULONE} Use for: German ales and lagers Aroma: Good aroma and stable spicy flavor Substitutes: N/A Bittering
Pellet
6.50 15.0 1.00 oz 1.00 oz 60 min Hallertauer * Noble 1 Noble * Germany 4.20 0.0566990 Boil Used for: German Ales, German/US/Canadian Lagers, Wheat Beers Aroma: Pleaseant, mild spicy flavor, clean, neutral flavor Substitutes: Crytsal, Liberty, Hallertauer Mittenfrueh Aroma
Pellet
4.00 50.0 2.00 oz 2.00 oz 60 min Pilsner (2 Row) Ger 1 Grain 8.391452 81.0 2.0 FALSE Germany German base for Pilsners and Bohemian Lagers 1.5 4.0 110.0 11.0 100.0 TRUE 0.000 18.50 lb 18.50 lb 1.037 2.0 SRM Pilsner Liquid Extract Munich Malt 1 Grain 2.494756 80.0 9.0 FALSE Germany Malty-sweet flavor characteristic and adds a reddish amber color to the beer. Does not contribute signficantly to body or head retention. Use for: Bock, Porter, Marzen, Oktoberfest beers 1.3 5.0 72.0 11.5 80.0 TRUE 0.000 5.50 lb 5.50 lb 1.037 9.0 SRM Amber Liquid Extract Vienna Malt 1 Grain 0.226796 78.0 3.5 FALSE Germany Kiln dried malt darker than Pale Malt, but not as dark as Munich Malt Imparts a golden to orange color to the beer. 1.5 4.0 50.0 11.0 90.0 TRUE 0.000 0.50 lb 0.50 lb 1.036 3.5 SRM Pale Liquid Extract Whirlfloc Tablet 1 Fining Boil 1.000000 TRUE Clarity Aids in clearing yeast and chill haze. Easy to use tablet form. 1.00 items 0.00 items 10.0 min 5.00 gal Servomyces 1 Other Boil 2.000000 TRUE Boil Yeast Nutrient. 2.00 items 0.00 items 10.0 min 5.00 gal German Bock Lager {Ayinger} 1 Lager
Liquid
2.0000000 FALSE White Labs WLP833 8.8889 12.7778 Medium 73.0 Produces beer that has balanced malt and hop character. From Southern Bavaria. Bocks, Doppelbocks, Oktoberfest, Vienna, Helles, some American Pilsners 5 0 FALSE 2000 ml 48.0 F 55.0 F 0 Pkgs 6/14/2003 B3 - 1550 1 51.10335400 39.747053 52.99607000 5.443104 0.120 0.00000000 1.89271700 8.0 60.0 FALSE 5.67815000 0.00000000 100.0 4.0 B3 - 1550 Stainless Digital Brewtree. H.E.R.M.E.S. {S.M.A.R.T.} 10 Gallon Batch @ Pickett St. Ale Works 13.50 gal 10.50 gal 14.00 gal 12.00 lb 0.00 gal 0.50 gal 1.50 gal 0.00 gal Decoction Mash, Single 1 22.22222200 22.22222200 75.55555600 5.4 5.44310400 0.12000000 FALSE Used in some authentic German styles. Attempt to draw decoction from the thickest portion of the mash. Profiles vary. Some traditional German mashes use a long acid rest at 40 deg C. Also some sources recommend the decoction amount be given a 15 minute saccharification rest at 158 F (70 C) before boiling it. 72.0 F 72.0 168.0 F 12.00 lb Protein Rest 1 Infusion 30.605231 35 50.00000000 2 50.00000000 Add 32.34 qt of water at 128.9 F 1.32 0.00 qt 128.9 F $DISPLAY_STEP_TEMP 32.34 qt Saccharification 1 Decoction 0.000000 45 67.77777800 2 67.77777800 Decoct 14.22 qt of mash and boil it 1.32 14.22 qt 0.0 F $DISPLAY_STEP_TEMP 0.00 qt Mash Out 1 Temperature 0.000000 10 75.55555600 10 75.55555600 Heat to 168.0 F over 10 min 1.32 0.00 qt 170.0 F $DISPLAY_STEP_TEMP 0.00 qt Start with 2 viles of WLP633 in 2000mil. After 1 week at room temperature, decant off the fermented wort and pitch only the slurry into 4 gallons of fresh starter wort for one more week or so at room temperature. 2 days befor brewing chill the starter down in order to drop out as much yeast in suspension as possible. Once again ONLY PITCH THE SLURRY. You should end up with about 1300 mil of slurry. Perfect amount of yeast to properly ferment a 1.066 lager. Pitch yeast at not above 48!!!! Hold at 48 throughout fermentation. With this amount of yeast there will be no need to do a dyactyl rest. There is enough healthy yeast to take care of any dyacytl that the yeast produces. PITCH THE YEAST COLD. The closer to 48 you pitch the less dyactyl you will get. After 21 days of fermentation slowly start removing the yeast from the conical. Lower the temperature down to 38 and hold. Rack to a bright tank, add Gelatin for 4 days, rack to fresh kegs and carbonate. I like a little more hops in my beers than normal style guidelines. So if you want to less hops it will be a little sweeter. But this is by no means bitter. 45.0 1.06600000 1.01400000 2.7 3 21 8.889 10 3.333 0 28.0 3.333 - TRUE Forced CO2 1.00 1.00 3.3 38.0 F 4/15/2006 1.066 SG 1.017 SG 6.4 SRM 37.0 IBU Tinseth 6.4 % 6.8 % 76.2 % 297 cal/pint 10.50 gal 13.50 gal 1.066 SG 1.014 SG 48.0 F 38.0 F 38.0 F 38.0 F