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jman300sd · 01-27-2012, 09:01 PM

Brewing this today. Hoping it will be ready by May. Super Excited! One change I am making is mashing at 150 for 90 minutes. Will report back a full review once complete.

SwampassJ · 01-27-2012, 09:19 PM

Bottled on Monday the 23rd.

Brizonian · 08-26-2012, 12:02 AM

This is an awesome Maibock recipe!

I just won first place in the Bock/Dunkel category of the 2012 Dominion Cup (Virginia's State-wide HB competition) with this recipe. And it was the first lager I have ever brewed!

Many thanks for the recipe. And to all those considering this one - BREW IT!

**sgraham602** · 10-05-2012, 01:13 AM

so you lagered this in the keg? did you have to vent the keg periodically???

Brizonian · 10-07-2012, 02:09 AM

I don't really recall if I vented the keg at all. I did a primary and secondary ferm. before kegging so the amount of CO2 produced by then would be minimal. I did try to keep the keg pressurized during lagering so the seals stayed tight. Didn't keep it on gas all the time but hit it with some CO2 every once in a while.

cooper · 10-24-2012, 06:39 PM

Just bought the ingredients. What did you guys do for a starter for this?

cooper · 10-28-2012, 11:37 PM

Did a double decoction for this today with a huge starter. I used 11 gallons RO water treated with 10 grams CaCl (treated strike and sparge water together). Will probably only use 10 gallons next time and 9 grams CaCl in order to get a grist/water ratio closter to 1.5quarts/pound. PH was right on the money at 5.32. Came in at 1.071 with 5 gal into the fermenter. Now sitting in the ferm chamber at 50F. Very good brew day! Cant wait to see how it comes along.

cooper · 11-14-2012, 07:32 PM

Well, its been 17 days this has been in the primary and it hasnt even dropped clear yet. It's got a huge malty smell right now and I'm having a heck of a time keeping myself from sampling it. I'm going to bring it up to ale temps for a D-Rest this weekend, keg it, and then slowly start the degree-per-day drop in the temp down to 34 degrees and let it go for a few months and see how it gets.

cooper · 11-20-2012, 02:15 AM

Just kegged this bad boy today. It sat at ale temps ~68 degrees for 5 days and the final gravity came in at 1.011 or 1.012 (you can see the bubbles) and there is still quite a bit of yeast in suspension. Tasted the hydrometer sample and it's yeasty but OMG. Huge malty flavor without being sweet. The malt flavor lingers in the mouth long after its gone. Its got a bit of alcohol flavor too right now as its so young but man this one is going to be good. Here's a pic of the hydro sample.

cooper · 12-03-2012, 04:31 PM

Went to pull a sample of this one after two weeks in the keg at 12 psi and 33F and guess what? It's flat!

My keg obviously had a leak in it so I took it apart, sanatized the bejeezus out of everything, re-applied my keg lube to the seals, and then pressured it back up and bled off the oxygen (did this last night). Checked it again this morning and now it's holding pressure just fine. I'll keep checking it over the course of the rest of the week and see if it maintains. I've never had a problem with it before though so I'm not sure what happened. Really pisses me off. My OCD hates it when things don't go as planned.