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Maibock

From the BrewBlog of Stoopsitters Brewing – Hastings, Minnesota USA
Printed March 24, 2017

Specifics
Style: Maibock/Helles Bock
Brewer: Dustin Zastera
Brew Date: January 25, 2015
Yield: 5 gallons
Color (SRM/EBC): 6.8/13.4
Bitterness (Calc): 30.5 IBU (Tinseth)
BU/GU: 0.49
Calories: 204 (12 ounces)
ABV: 6.4%
ABW: 5%
Batch No: 119
OG: 1.062
OG (Plato): 15.21° P
Target OG: 1.062
FG: 1.014
FG (Plato): 3.57° P
Target FG: 1.015
Real Extract: 5.68° P
App. Atten.: 76.5%
Real Atten.: 62.7%
BJCP Style Info: Maibock/Helles Bock
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.

General Information
Method: All Grain

Good ferment.  Used a wet towel to maintain high-50s temperature through the active phase of fermentation.

2-7-15: Transferred to secondary to make room for the Danuber.

3-19-15: Transferred to keg.

4-7-15: Gone

Malts and Grains
7.50 pounds Rahr Pale Malt (2-Row) 62.5% of grist
4.50 pounds German Light Munich Malt 37.5% of grist
12.00 pounds Total Grain Weight 100% of grist
Non-Fermentables
1 tablet Whirlfloc @ 15 minutes  
Hops
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
Boil
Total Boil Time: 60 minutes
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
Maibock
Date Brewed:  
Brewer/Assistant:  
Brew Day Data
  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: 1.062 / 15.2° P  
     
     
     
     
Brew Day Notes
 

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