From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed April 27, 2024
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| O.G.: | 1.064 - 1.072 |
| F.G.: | 1.011 - 1.018 |
| ABV: | 6.3 - 7.4% |
| Bitterness: | 23 - 35 IBUs |
| Color: | 6 - 11 SRM |
| Info: | 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. |
| Method: | All Grain |
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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. |
| 7.50 pounds | Belgian Plisen Malt | 62.5% of grist |
| 4.50 pounds | German Light Munich Malt | 37.5% of grist |
| 12.00 pounds | Total Grain Weight | 100% of grist |
| 1 tablet | Whirlfloc @ 15 minutes |
| 1.00 ounces |
Northern Brewer 9.6% Pellets @ 60 minutes Type: Bittering Use: Boil |
9.6 AAUs |
| 1.00 ounces |
Hallertauer Mittlefruh 1.5% Pellets @ 1 minutes Type: Aroma Use: Aroma |
1.5 AAUs |
| 2.00 ounces | Total Hop Weight | 11.1 AAUs |
| Total Boil Time: | 60 minutes |
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: 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 |
| Date Brewed: | |
| Brewer/Assistant: |
| Target | Actual | |
| Strike Water Amount: | 4 | |
| Strike Water Temperature: | ||
| Mash Temperature: | ||
| Mash Time: | ||
| Sparge Water Amount: | 5.1 | |
| Sparge Water Temperature: | ||
| Pre-Boil Gravity: | ||
| Pre-Boil Amount: | 6 | |
| Post-Boil Amount: | 5 | |
| Boil Time: | 60 | |
| Original Gravity: | 1.066 / 16.1° P | |