Maibock

Head Brewer

Eric Svedberg

Ingredients

• 8 lbs. Durst Pilsen Malt
• 5 lbs. Durst Dark Munich Malt
• 1 oz. Northern Brewer Hops (8 - 9.2%)
• 1 oz. Hallertau Hops (3.7 - 4%)
• 1 tsp. Irish Moss
• Wyeast Liquid — California Lager #2112 smack pack
• 3/4 cup corn sugar or 1-1/4 cup extra light DME for priming

Boil Schedule

• 90 Minutes - Add Hops (Northern & Hallertau)
• Last 15 minutes of boil add Irish Moss.
• (Added Northern hops at start, boiled for 60 minutes, added Irish Moss, boiled 10 more minutes, added Hallertau, then cooled to 72)

Mash Schedule

• 122 F 30 Minutes
• 149 F 60 Minutes
• 168 F 5 Minutes (Mash-Out)
• (Mashed everything at 170 F for 60 minutes)

Process

1. Mash the grains
2. Start the boil (90 minutes)
3. Add Irish Moss last 15 minutes of boil.
4. Cooled with wort chiller.
5. Pitch yeast (Wyeast Liquid — California Lager #2112)

Dates

1. Brewed on 4/30/2000
2. Racked on ….
3. Bottled on ….
4. Drinkable by …

Gravity

1. SG :: 1.062
2. FG :: …
3. ABV :: ~4.8% (Estimation based on a previous brew of the same kit)

Notes

• [http://www.tarrell.com/recipies.htm#Top]
• Based on Einbecker Maibock (pg 144, Brew Classic European Beers at Home) - German double-bock beer.
• O.G. - 1.060
• F.G. - 1.014