Stoopsitters Brewing BrewBlog > BrewBlogs > Maibock 2 - Hell is Back [Maibock/Helles Bock]

BrewBlog: Maibock 2 - Hell is Back

Specifics

Style:

Maibock/Helles Bock — BJCP Style Information

Category:	Bock
Number:	05A

A relatively pale, strong, malty lager beer. Designed to walk a fine line between blandness and too much color. Hop character is generally more apparent than in other bocks.

Commercial Examples: Ayinger Maibock, Mahr’s Bock, Hacker-Pschorr Hubertus Bock, Capital Maibock, Einbecker Mai-Urbock, Hofbräu Maibock, Victory St. Boisterous, Gordon Biersch Blonde Bock, Smuttynose Maibock.

Brewer:

Dustin Zastera

Brew Date:

March 3, 2012

Yield:

5 gallons

Color (SRM/EBC):

5.6/11

Bitterness (Calc):

30.1 IBU (Tinseth)

BU/GU:

0.44

Calories:

224 (12 ounces)

ABV:

7.1%

ABW:

5.5%

Batch No:	81
OG:	1.068
OG (Plato):	16.6° P
Target OG:	1.062
FG:	1.015
FG (Plato):	3.82° P
Target FG:	1.015
Real Extract:	6.13° P
App. Atten.:	77%
Real Atten.:	63%

General Information

Method:	All Grain

Method:

All Grain

Initial reading of 5.1 gallons at 17.2B (1.068). Expected final gravity of 1.016 (9.4B).

Pitched the 2112 left over from batch 77, California Common.

Some signs of fermentation at 24 hours, but no krausen until 40 hours. A bit slower than I would have expected.

Blowout sometime during day 3.

Moved from 56F to 64F on day 8.

Scale Recipe

Enter desired final yield (volume):

gallons

Malts and Grains

8.00 pounds

Rahr Pilsen Malt

Color (L):	1-2 °L
Info/Use:	Light color, malty flavor. For pilsners, lagers.

66.7% of grist

4.00 pounds

German Light Munich Malt

Color (L):	5-6 °L
Info/Use:	For a malty, nutty flavor. Lagers, Oktoberfests and bock beer.

33.3% of grist

12.00 pounds

Total Grain Weight (Water Amounts

Water Amounts

Target Final Boil Volume:	5 gallons
Evaporation Rate:	0.78 gallons per hour
Boil Time:	60 minutes
Runoff Volume Needed:	6 gallons	5 gallons (final boil volume) ÷ 0.96 (cooling) + 0.8 gallons (boil evaporation)
Grain Amount:	12 pounds
Grain Absorbtion:	2.6 gallons
Total Water Needed:	9 gallons	6 gallons (runoff) + 2.6 gallons (grain absorbtion) + .5 gallons (equip. loss)
Mash Water Needed:	4 gallons	based on 1.33 quarts per pound of grain
Sparge Water Needed:	5.1 gallons	9 gallons (total water) – 4 gallons (mash water)

)

100% of grist

Non-Fermentables

1 tablet	Whirlfloc @ 15 minutes
1/2 tsp	Yeast Nutrient @ 15 minutes

Hops

1.00 ounces

Perle

Region:	Germany, United States
AAU Range:	7 - 9%
Notes:	Pleasant aroma, slightly spicy, almost minty bittering hop.
Typical Use:	Bittering.
Substitution:	Hallertauer Mittelfrueh, NZ Hallertau Aroma
Example:	Lager, Pale Ale, Porter; Sierra Nevada Pale Ale, Summerfest, and Pale Bock

9.3% Pellets @ 60 minutes
Type: Bittering
Use: Boil

9.3 AAUs

0.50 ounces

Hallertauer Gold

Region:	Germany
AAU Range:	6 - 6%
Notes:	Known for its aromatic properties similar to Hallertauer.
Typical Use:	Bittering, aroma.
Substitution:	Crystal, Mount Hood
Example:	Ale, Lager, Pilsner, Bock, Wheat

1.5% Pellets @ 15 minutes
Type: Flavor
Use: Aroma

0.8 AAUs

1.50 ounces

Total Hop Weight

10.1 AAUs

Boil

Total Boil Time:	60 minutes

Total Boil Time:

60 minutes

Yeast

Name:	California Lager
Manufacturer:	Wyeast
Product ID:	2112
Type:	Lager
Flocculation:	High
Attenuation:	69%
Temperature Range:	58–68°F
Amount:	1500 ml

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.

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.

Tasting Reviews

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1 Review

Submit a Review

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	45-50 = Outstanding		30-37 = Very Good		14-20 = Fair
	38-44 = Excellent		21-29 = Good		00-13 = Problematic

Review by

Aroma:	/ 12
Appearance:	/ 3
Flavor:	/ 20
Mouthfeel:	/ 5
Overall Impression:	/ 10
Cumulative Score:	0 / 50	Problematic

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