Why The Hell Not Hey

[Tony]

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

 

[Thirsty Boy]

Sounds perfect - just using your own NC wort the same way someone would use a generic "high gravity" FW kit.

Amazing the difference one littel ingredient and amchange of yeast can make.

 

[mje1980]

Awesome!. I like the way you're adding the syrup. I added 800g of sugar to my trippel about halfway through ferm, took off like a freaking rocket haha. I also think it helps to fully attenuate the beer, mine finished at 1.008.
Those belgian yeast's like the abuse!

 

[Tony]

I find adding the sugars gradually a few days after it starts keeps the fusils down and as you say... gets the yeast crankin again to help it finnish off dry.

the yeast has fired nicely in the starter after a year in a vial in the kegorator so looking good.

cheers