Tony
Quality over Quantity
- Joined
- 26/4/04
- Messages
- 7,168
- Reaction score
- 276
I have a cube full of Maibock. Its been sitting in my garage for several weeks, but thing is...... im all lagered out after the summer lagerfest i had on tap.
Sooooo one of the great things about No Chill (which isnt my favorite method) is its open to be played with at a later date.
Recipe was:
Maibock 2
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-A Bock, Maibock/Helles Bock
Min OG: 1.064 Max OG: 1.072
Min IBU: 23 Max IBU: 35
Min Clr: 12 Max Clr: 22 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.20
Anticipated OG: 1.062 Plato: 15.16
Anticipated EBC: 12.5
Anticipated IBU: 28.2
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.4 5.00 kg. Weyermann Pilsner Germany 1.038 4
27.8 2.00 kg. Weyermann Vienna Germany 1.038 7
1.4 0.10 kg. Weyermann Acidulated Germany 1.035 5
1.4 0.10 kg. Weyermann Carabohemien Germany 1.034 200
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Aroma Pellet 8.10 26.3 40 min.
30.00 g. Hallertau Aroma Pellet 8.10 1.9 2 min.
Im thinking id like a Belgian Dubbel on tap. Style wise.... the beer is basicly the same as a maibock..... just different yeast and darker.
I plan on mixing in my bottle of D2 candy syrip i have had sitting around for the last couple years and never got around to using.
I have some 1214 Belgian Abbey in a starter now
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=127
Will pitch it low, day 2 add half the D2 and raise tamp, day 4 or 5 add rest of the D2 and raise temp
new recipe looks like this:
Maibock Dubbel
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-B Belgian Strong Ale, Belgian Dubbel
Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 20 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.88
Anticipated OG: 1.068 Plato: 16.67
Anticipated EBC: 26.5
Anticipated IBU: 27.0
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
63.5 5.00 kg. Weyermann Pilsner Germany 1.038 4
25.4 2.00 kg. Weyermann Vienna Germany 1.038 7
8.6 0.68 kg. D2 Candi Syrip Belgium 1.032 160
1.3 0.10 kg. Weyermann Acidulated Germany 1.035 5
1.3 0.10 kg. Weyermann Carabohemien Germany 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Aroma Pellet 8.10 25.2 40 min.
30.00 g. Hallertau Aroma Pellet 8.10 1.8 2 min.
Yeast
-----
WYeast 1214 Belgian Ale
Will be a bit of fun i think
cheers
Sooooo one of the great things about No Chill (which isnt my favorite method) is its open to be played with at a later date.
Recipe was:
Maibock 2
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
05-A Bock, Maibock/Helles Bock
Min OG: 1.064 Max OG: 1.072
Min IBU: 23 Max IBU: 35
Min Clr: 12 Max Clr: 22 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.20
Anticipated OG: 1.062 Plato: 15.16
Anticipated EBC: 12.5
Anticipated IBU: 28.2
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
69.4 5.00 kg. Weyermann Pilsner Germany 1.038 4
27.8 2.00 kg. Weyermann Vienna Germany 1.038 7
1.4 0.10 kg. Weyermann Acidulated Germany 1.035 5
1.4 0.10 kg. Weyermann Carabohemien Germany 1.034 200
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Aroma Pellet 8.10 26.3 40 min.
30.00 g. Hallertau Aroma Pellet 8.10 1.9 2 min.
Im thinking id like a Belgian Dubbel on tap. Style wise.... the beer is basicly the same as a maibock..... just different yeast and darker.
I plan on mixing in my bottle of D2 candy syrip i have had sitting around for the last couple years and never got around to using.
I have some 1214 Belgian Abbey in a starter now
http://www.wyeastlab.com/hb_yeaststrain_detail.cfm?ID=127
Will pitch it low, day 2 add half the D2 and raise tamp, day 4 or 5 add rest of the D2 and raise temp
new recipe looks like this:
Maibock Dubbel
A ProMash Recipe Report
BJCP Style and Style Guidelines
-------------------------------
18-B Belgian Strong Ale, Belgian Dubbel
Min OG: 1.062 Max OG: 1.075
Min IBU: 15 Max IBU: 25
Min Clr: 20 Max Clr: 28 Color in EBC
Recipe Specifics
----------------
Batch Size (L): 28.00 Wort Size (L): 28.00
Total Grain (kg): 7.88
Anticipated OG: 1.068 Plato: 16.67
Anticipated EBC: 26.5
Anticipated IBU: 27.0
Brewhouse Efficiency: 76 %
Wort Boil Time: 90 Minutes
Grain/Extract/Sugar
% Amount Name Origin Potential EBC
-----------------------------------------------------------------------------
63.5 5.00 kg. Weyermann Pilsner Germany 1.038 4
25.4 2.00 kg. Weyermann Vienna Germany 1.038 7
8.6 0.68 kg. D2 Candi Syrip Belgium 1.032 160
1.3 0.10 kg. Weyermann Acidulated Germany 1.035 5
1.3 0.10 kg. Weyermann Carabohemien Germany 1.034 200
Potential represented as SG per pound per gallon.
Hops
Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
40.00 g. Hallertau Aroma Pellet 8.10 25.2 40 min.
30.00 g. Hallertau Aroma Pellet 8.10 1.8 2 min.
Yeast
-----
WYeast 1214 Belgian Ale
Will be a bit of fun i think
cheers