permo

Recipes 

I am brewing a 10 gallon batch of maibock

20 pounds pilsen
6 pounds munich
3/4 pound caraviene
3/4 pound carahell
WYEAST Octoberfest Yeast
Mash at 153


I want a 25 IBU bittering charge at 90 minutes. I have a pound of magnum, which I know would be perfect, but it's not opened yet. I have some columbus laying around. I wonder if columbus would be OK. I would rather use that up before opening up a new pound. For what its worth, aroma and flavor additions will all be liberty. So this is not traditional by any means.

thoughts?

BigEd

Recipes 

Open the Magnum. This beer needs German hops.

bh10

Recipes 

Magnum, also two things one try a decoction mash, well worth it. If you do want to do an infusion mash, Id drop the temp down to 150-151.

friday

Recipes 

Open the magnums.

I agree with bh10, do a decoction mash.

Liberty hops will be good, looks like a good beer send me some.

permo

Recipes 

I used the following hop schedule (liberty at 3.5% AA and Magnum at 10% AA)

90 minutes 1.8 oz magnum
60 minutes 1 oz liberty
30 minutes 1 oz liberty
15 minutes 1 oz liberty
15 minutes 1/2 oz magnum
I left my grain in the garage, so my grain was cold and the first 30 minute of the mash was at 148. So I instantly pulled a 1.5 gallon decoction and boiled it for the first 30 minutes of the mash and added in it, which raised the mash temp to 156 for the final 30 minutes.


Hit my OG right on at 1.064, with roughly 40 IBU (hey, I like hops! )
I racked this beer on a yeast cake of WYEAST 2633 Octoberfest from a 1.040 vienna lager. I cooled the wort to 55 degrees and the ambient temperature is 46 degrees. I had full blown fermentation in less than 8 hours. This is going to be awesome beer. I am hoping for 1.014 or so....