Hey guys.
Keen to have a go and making a maibock. After looking at a few different recipes on the net have put this together. If anyone has experience with this style any feed back or advice would be really appreciated.
Recipe: SpringBock
Brewer: Rob Fifield
Asst Brewer:
Style: Mailbock/Helles Bock
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 41.04 l
Post Boil Volume: 36.40 l
Batch Size (fermenter): 35.00 l
Bottling Volume: 35.00 l
Estimated OG: 1.067 SG
Estimated Color: 13.4 EBC
Estimated IBU: 27.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsner (3.5 EBC) Grain 41.0 %
3.75 kg Vienna Malt (6.9 EBC) Grain 38.5 %
2.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 20.5 %
65.00 g Hallertauer Hersbrucker [4.00 %] - Boil 60mins 17.7 IBUs
45.00 g Hallertauer Mittelfrueh [4.00 %] - Boil 30mins 9.4 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124. Yeast -
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.43 l of water at 72.9 C 66.7 C 60 min
Sparge: Fly sparge with 25.37 l water at 75.6 C
Aim to make a 4l starter on stirplate.
Ferment @ 11c for 14 days, then 19c for 3 days, then drop one degree perday down to 3c and hold for 90 days. then bottle.
Thanks Rob
Keen to have a go and making a maibock. After looking at a few different recipes on the net have put this together. If anyone has experience with this style any feed back or advice would be really appreciated.
Recipe: SpringBock
Brewer: Rob Fifield
Asst Brewer:
Style: Mailbock/Helles Bock
TYPE: All Grain
Taste: (30.0)
Recipe Specifications
--------------------------
Boil Size: 41.04 l
Post Boil Volume: 36.40 l
Batch Size (fermenter): 35.00 l
Bottling Volume: 35.00 l
Estimated OG: 1.067 SG
Estimated Color: 13.4 EBC
Estimated IBU: 27.1 IBUs
Brewhouse Efficiency: 80.00 %
Est Mash Efficiency: 80.0 %
Boil Time: 90 Minutes
Ingredients:
------------
Amt Name Type # %/IBU
4.00 kg Pilsner (3.5 EBC) Grain 41.0 %
3.75 kg Vienna Malt (6.9 EBC) Grain 38.5 %
2.00 kg Munich, Light (Joe White) (17.7 EBC) Grain 20.5 %
65.00 g Hallertauer Hersbrucker [4.00 %] - Boil 60mins 17.7 IBUs
45.00 g Hallertauer Mittelfrueh [4.00 %] - Boil 30mins 9.4 IBUs
1.0 pkg Bavarian Lager (Wyeast Labs #2206) [124. Yeast -
Mash Schedule: Single Infusion, Medium Body, No Mash Out
Total Grain Weight: 9.75 kg
----------------------------
Name Description Step Temperat Step Time
Mash In Add 26.43 l of water at 72.9 C 66.7 C 60 min
Sparge: Fly sparge with 25.37 l water at 75.6 C
Aim to make a 4l starter on stirplate.
Ferment @ 11c for 14 days, then 19c for 3 days, then drop one degree perday down to 3c and hold for 90 days. then bottle.
Thanks Rob
