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Old 09-29-2009, 02:41 PM   #1
DubbelDach
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Default All-Grain - 35th Birthday Maibock

Recipe Type: All Grain
Yeast: WLP833
Yeast Starter: Yes
Batch Size (Gallons): 5
Original Gravity: 1.069
Final Gravity: 1.014
IBU: 27.7
Boiling Time (Minutes): 90
Color: 12.67
Primary Fermentation (# of Days & Temp): 7 days @ 65F
Additional Fermentation: 3 day diacetyl rest @ 70
Secondary Fermentation (# of Days & Temp): 8 weeks @ 40F
Tasting Notes: Very smooth lager with a deceptive alcohol content.

10 lbs German 2-row Pils
3 lbs German Light Munich
1 lbs Crystal Malt 40°L

.5 oz Cluster (Pellets, 7.00 %AA) boiled 60 min.
.75 oz Cluster (Pellets, 7.00 %AA) boiled 30 min.

1 vial +starter White Labs WLP833 German Bock Lager

Mashed at 154F for 60 mins. 1.25 qt/lb



This beer was a big hit at my 35th birthday party. Served it on tap.

Going to make it again this year for birthday #36!!!

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Old 12-16-2009, 05:30 PM   #2
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I'm going to brew this over the holidays. I'd like to order from BMW, but they don't specifically carry German 2 Row Pilsner Malt. Is Belgian Pilsner the same thing and a good substitute? Either that or Weyermann Pilsners is the closest I can find on BMW. Thanks for posting the recipe. And, as they say, a picture is worth a thousand words.

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Old 01-06-2010, 02:30 AM   #3
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Weyerman is a German Maltster

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Old 02-13-2010, 12:58 AM   #4
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is it correct that you fermented this at 65?

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Old 02-14-2010, 04:33 PM   #5
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It seemed a bit high to me, too. I started it at 65 for 2 days and then fermented between 48 - 55 (in a cold garage) for another couple weeks. It's currently lagering so I won't know how it turns out for a couple months. Tasted good going into the secondary, though.

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Old 03-02-2010, 06:33 PM   #6
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Yeah, I did this schedule:

Primary Fermentation (# of Days & Temp): 7 days @ 65F
Additional Fermentation: 3 day diacetyl rest @ 70
Secondary Fermentation (# of Days & Temp): 8 weeks @ 40F

I have batch 2 almost ready to keg, which will be ready for 36th birthday!

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Old 04-05-2010, 09:20 PM   #7
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Finally got around to kegging, carbing, and tapping this. After only a week on gas @ serving pressure this is by far the best brew I have ever made. Maybe I just finally did everything right, or maybe it's because this is my first lager and they're somehow harder to screw up? Maybe because this being a lager forced me to wait nearly 3 months before tasting it?

Super smooth with some decent lacing after only 7 days carbing up. I'm going to rig a way to counter-pressure bottle some of this and bring it down to the Three Floyd's Brewery's Dark Lord Day Festival near the end of this month. Thanks for posting this recipe. I couldn't be happier with it.

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Old 04-06-2010, 06:16 PM   #8
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I am almost finished with my second batch of this... I will be brewing this for my birthday until the day I die. I love it! Second batch was as good as the first.

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Old 04-12-2010, 03:54 AM   #9
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Is it realy important to get it at 40 for the sec fermentation?!

Cant get that low temp in my house, Best place for it will be in the freezer but maybe at 35?!

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Old 04-12-2010, 03:37 PM   #10
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Quote:
Originally Posted by Beerbuck View Post
Is it realy important to get it at 40 for the sec fermentation?!

Cant get that low temp in my house, Best place for it will be in the freezer but maybe at 35?!
40 is probably on the high end for lagering... You're good at 35F. I've seen 30-35 for good lagering.
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