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Old 04-29-2013, 01:02 AM   #41
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Brewed this the other day. Did a double decoction and ended up with 1.072 sg. Very tasty going into the fermenter!

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Old 05-12-2013, 06:00 PM   #42
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I just bottled this today. I know, it's a little late, but I will drink a bottle of it before the end of May. Lol The color is clear and beautiful after 6 weeks of lagering. And the sample tasted really good. I can't wait for it to carb up. :-)

Thank you for the recipe! :-D

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Old 09-30-2013, 09:56 PM   #43
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sounds good

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Old 10-26-2013, 05:12 PM   #44
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Quote:
Originally Posted by Tonedef131
This recipe won 3rd place of all Lagers in the 2009 HBT BJCP competition. The best way to do this style is to brew it in like January or February and lager it till the grass is green again. I didn't know it before brewing this beer, but Maibock is one of my favorite beers to drink. I entered this in the Indiana State Fair Brewers Cup and it won first place in Bock category by beating out the Eisbock that took 1st place at nationals. Maibock Mailbock/Helles Bock Type: All Grain Date: 1/13/2009 Batch Size: 6.00 gal Brewer: Kyle Alberda Boil Time: 90 min Brewhouse Efficiency: 75.00 Ingredients Amount Item Type % or IBU 6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.00 % 6.00 lb Vienna Malt (3.5 SRM) Grain 40.00 % 3.00 lb Light Munich Malt (6.0 SRM) Grain 20.00 % 2.00 oz Hallertauer Mittelfrueh [3.90 %] (60 min) Hops 20.9 IBU 1.00 oz Hallertauer [3.90 %] (30 min) Hops 8.0 IBU 1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager Beer Profile Est Original Gravity: 1.069 SG Measured Original Gravity: 1.066 SG Est Final Gravity: 1.018 SG Measured Final Gravity: 1.015 SG Actual Alcohol by Vol: 6.66 % Bitterness: 29.0 IBU Calories: 298 cal/pint Est Color: 6.5 SRM Single Infusion 60 min Mash at 156.0 F
Solid recipe. I did this back in February and lagered for six months. I did a second runnings on the mash and added two lbs of dme to the boil. I collected 4 gallons or so for the 90 min boil. I switched up the hop schedule too. 1 oz hallertauer for 60 mins, .5 oz saaz @ 20 mins, .5 oz saaz @ 5 mins. I used else 830 for yeast. It came out pretty good.
Has anyone done a second runnings on this recipe?
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Old 01-14-2014, 05:14 AM   #45
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Bookmarked

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Old 01-20-2014, 04:56 PM   #46
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I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.

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Old 01-22-2014, 12:05 AM   #47
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I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.

Let us know how the hella bock yeast is. I'm gonna run out and get some.

I go to Michigan State....and I love to drink!!!!!
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Old 01-23-2014, 01:53 PM   #48
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Quote:
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I'm getting tired of my Maibock recipe. I think I'll try this. It's similar, but has a lot more Vienna in it than mine. I just ordered the Wyeast 2487 (Hella BocK) to try in this.
What Grains and % were you using in your Maibock?
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Old 02-01-2014, 05:09 PM   #49
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I cant control temperatures that well in my brewing shack.. but i think im able to hold a steady 10c. Would that affect the taste allot? Ive screwed 20l of beer due to high temp.

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Old 02-05-2014, 05:32 PM   #50
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I cant control temperatures that well in my brewing shack.. but i think im able to hold a steady 10c. Would that affect the taste allot? Ive screwed 20l of beer due to high temp.

If you can hold at 10 Celsius (50 F), you should be good to go. Just make sure you can hold that temp and not have temperature swings. You don't want to have your beer having big temp swings.


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