"Was Sagst" Maibock

Type: All Grain

Date: 4/15/2006

Batch Size: 10.50 gal

Brewer: Carlo Camarda

Boil Size: 13.50 gal

Asst Brewer:

Boil Time: 90 min

Equipment: B3 - 1550

Taste Rating(out of 50): 45.0

Brewhouse Efficiency: 76.0

Taste Notes: 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.

Ingredients

Amount Item Type % or IBU

18.50 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 75.5 %

5.50 lb Munich Malt (9.0 SRM) Grain 22.4 %

0.50 lb Vienna Malt (3.5 SRM) Grain 2.0 %

1.00 oz Magnum {LC} [14.40%] (60 min) Hops 23.4 IBU

2.00 oz Hallertauer * Noble [4.20%] (60 min) Hops 13.6 IBU

1.00 items Whirlfloc Tablet (Boil 10.0 min) Misc

2.00 items Servomyces (Boil 10.0 min) Misc

2 Pkgs German Bock Lager {Ayinger} (White Labs #WLP833) [Starter 2000 ml] Yeast-Lager

Beer Profile

Est Original Gravity: 1.066 SG

Measured Original Gravity: 1.066 SG

Est Final Gravity: 1.017 SG

Measured Final Gravity: 1.014 SG

Estimated Alcohol by Vol: 6.4 %

Actual Alcohol by Vol: 6.8 %

Bitterness: 37.0 IBU

Calories: 297 cal/pint

Est Color: 6.4 SRM

Color:

Color

Mash Profile

Mash Name: Decoction Mash, Single

Total Grain Weight: 24.50 lb

Sparge Water: 9.86 gal

Grain Temperature: 72.0 F

Sparge Temperature: 168.0 F

TunTemperature: 72.0 F

Adjust Temp for Equipment: FALSE

Mash PH: 5.4 PH

Name Description Step Temp Step Time

Protein Rest Add 32.34 qt of water at 128.9 F 122.0 F 35 min

Saccharification Decoct 14.22 qt of mash and boil it 154.0 F 45 min

Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min

Mash Notes: 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.

Carbonation and Storage

Carbonation Type: Kegged (Forced CO2)

Volumes of CO2: 2.7

Pressure/Weight: 13.3 PSI

Carbonation Used: -

Keg/Bottling Temperature: 38.0 F

Age for: 28.0 days

Storage Temperature: 38.0 F

Notes

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.