Baron von BeeGee said:
Kaiser, did you ever post a recipe for your Maibock? I came into posession of Wyeast 2124 Bohemian Lager and it's burning a hole in my fridge. And no, I'm not a slave to the calendar
I'll be brewing my Maibock tomorrow, but a slightly different recipe. Here is the recipe of the Maibock I brewed last year:
5.44kg Weyermann Pilsner
0.35kg Weyermann Munich I
0.23kg Weyermann Vienna
0.20kg Weyermann CaraPils
0.07kg Belgian Aromatic
Mash: (more complicated than necessary)
40*C 15min (acid rest)
55*C 30min (protein)
decoction pulled after 5 min, 10 min rest at 70 and 5 min boil
53*C 35min (maltose)
decoction pulled after 15min, 10 min rest at 70, 5 min boil
72*C 20min (dextrinization)
decoction pulles after 15min, 5 min boil
78*C mash-out
As I said the used malt doesn't need that much mash-work
Hops:
7g Perle 9% 60min
42.5g Hallertauer 3.5% 60min
14.2g Halletauer 3.5% 15min
Yeast: Wyeast 2206
This year, I'm actually using a recipe from a German homebrewing book which is very similar to the Oktoberfest and I also noticed that My Oktoberfest would make a good Maibock if it would be brewed stonger and finishes a little sweeter:
60% Weyermann Pilsner
33% Weyermann Munich I
3% Weyermann Carafoam
2% Weyermann Acid malt (you shouldn't need this for Cary water)
Mash (Hochkurz Maishverfahren*):
53*C 20min - protein
63*C 30min - Maltose
pull decoction after 30min, rest at 70 and boil for 10 min
70*C 30min - Dextrins
pull thin decoction after 30min, rest at 70 and boil for 10 min
76*C mash-out
Hops:
30g Tettnang (3.7%) 70 min
30g Halletauer (4.0%) 70 min
20g Saaz (3.8%) 5 min
Yeast: WYeast 2206. ~100 ml sediment
stats:
original extract 16.5*P, ~21 IBU
*) Hochkurz Mash is a double decoction where the first decoction is used to get from a beta amylase rest to the alpha amylase rest and the second decoction is used for mash-out. It is a good decoction mash for well modified malts, where the protein rest should be kept short.
Kai