BrewBlog: Maibock
Specifics
Reference
Style:
Brewer: Dustin Zastera
Brew Date: February 1, 2014
Yield: 5 gallons
Reference
Color (SRM/EBC):
6.8/13.4
Bitterness (Calc): 30.5 IBU (Tinseth)
BU/GU: 0.46
Calories: 217 (12 ounces)
Conditioning: Keg
ABV: 6.9%
ABW: 5.4%
Batch No: 108
OG: 1.066
OG (Plato): 16.13° P
Target OG: 1.062
Reading 1: 1.016  (8 days)
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.015
Real Extract: 5.84° P
App. Atten.: 77.9%
Real Atten.: 63.8%
General Information
Method: All Grain

 

 

Comments

2-1-2014: Hit all of the temperatures and volumes.  Into the primary at 66F.  Reused the cake from the MW Amber, batch 106. OG at 15.8B.

2-2-2014: Good fermentation underway, indicated 62F.

2-3-2014: Still rolling fermentation with a healthy krausen.  Indicated temperature at 60F.

2-4-2014: Still rolling.  Indicated temperature 58F.

2-9-14: Krausen fallen, still very cloudy with some airlock activity.  Transferred to secondary with a reading of 8.5B.

3-30-14: Kegged.

4-29-14 - Completed.

Scale Recipe
Enter desired final yield (volume):
 gallons  
Reference
Malts and Grains
Non-Fermentables
1 tablet Whirlfloc @ 15 minutes  
Reference
Hops
Boil
Total Boil Time: 60 minutes
Equipment Profile

Red rectangular cooler

Batch Size: 5 gallons Boil Volume: 7 gallons
Evaporation Rate: 9% per hour Mash Tun Dead Space: 0 gallons
Efficiency: 80% Mash Tun Weight: 10 pounds
Hop Utilization: 100% Mash Tun Volume: 10 gallons
Loss: .5 gallons Mash Tun Specific Heat: .3 Cal/gram per °C
Notes:

Suitable for larger batches, up to 25 pounds of grain in a thick mash.

Water Profile

Hastings, Minnesota

Calicum: 55 ppm
Bicarbonate: 196 ppm
Sulfate: 7.9 ppm
Chloride: 8.9 ppm
Sodium: 3 ppm
Magnesium: 24 ppm
PH: 7.4%
Notes:

Taken from:
"Ground Water Quality in Cottage Grove, MN, June 2000"

Prepared by GWMAP

Procedure

Mash in with 3.75 gallons at 167F to hit a mash temperature of 152F.  Rest for 30 minutes, then pull 5 quarts to decoct.  Boil the decoction for 40 minutes and return to the main mash to hit a second rest temperature of 166F.  Rest for an additional 30 minutes.  Mash out with 3 quarts @boil to high 172F.  Stir and drain the tun to recover ~3 gallons.  Sparge with an additional 3.5 gallons at 172F.

Add hops according the schedule, adding whilfloc and nutrient with the last hop addition.

Fermentation
Primary: 8 days @ 59° F
Tasting Reviews
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