BrewBlog: Maibock
Brewer: Dustin Zastera
Brew Date: February 1, 2014
Yield: 5 gallons
Color (SRM/EBC):
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




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):
Malts and Grains
1 tablet Whirlfloc @ 15 minutes  
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

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%

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

Prepared by GWMAP


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.

Primary: 8 days @ 59° F
Tasting Reviews
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Dustin's Brew Status
Gout Stout (2013)Bottled
Gout Stout (2014)Bottled
Gout Stout (2015)Bottled
Gout Stout (2016)Conditioning
DanuberOn Tap
Dead RingerOn Tap
California CommonPrimary
Gout Stout (2017)Primary
Verboden VruchtPrimary
Belgian Pale AleSecondary
California CommonSecondary
Lesser CruSecondary