All Grain Yeast:
WLP 833 Batch Size (Gallons):
5 Original Gravity:
1.067 Final Gravity:
27 Boiling Time (Minutes):
6 SRM Primary Fermentation (# of Days & Temp):
12 Secondary Fermentation (# of Days & Temp):
7 weeks Tasting Notes:
Delicious, clean Maibock
With May right around the corner, I though I would post a great Maibock recipe that I brewed recently.
9 lbs Pilsner
2 lbs Munich
2 lbs Vienna
3 oz Hallertau (2.1%AA) @90 min
1 oz Hallertau (2.1%AA) @15 min
WLP 833 (German Bock Lager) - 3L starter - decanted
Single infusion mash at 150*F for 60 min
90 minute Boil. Chilled to 55*F, aerated, and pitched
Primary for 7 days at 52*F. Raise temp to 62*F for 5 days for D-rest.
Transfer off the yeast and lager for 7 weeks at 34*F.
The beer is super clean with a beautiful white head that lasts. Just enough hops to balance and the C10L creates just a whiff of sweetness. Enjoy!