I'm thinking it may be almost time to do my first lager. My basement will soon be at a steady 55 degrees, and I built an igloo cooler lagering vessel. It's a 60 qt cooler with wheels, and a homemade layered styrofoam top to allow the airlock to poke out. With water and bottles of ice, I can keep a steady temperature in the basement.
My husband found the following recipe. What do you guys think? I've never made a maibock before, but it's one of my favorite styles. Would this be true to style?
Ray's Maibock:
Crush grains and steep in 1/2 gal water @ 170 F for 20 minutes.
1 lb. (.45kg) Carapils malt
1 lb. (.45kg) Toasted 2-row pale malt (350 F for 10 minutes)
4 oz. (113g) German light crystal malt (20 L)
Strain the water from the grains into your brewpot. Sparge with 1/2 gal water @ 170 F. Add water to bring volume to 1.5 gal and bring to boil. Remove pot from heat and add:
6.6 lb. (3kg) Ireks German light malt extract
1.5 lb. (.69kg) Extra Light DME
1.5 oz (43g) Perle hop pellets (8.5 AA)
Add water to bring volume to 2.5 gal and boil for 45 minutes and add:
2.0 oz (56g) Mt. Hood hop pellets (3.2 AA)
1.0 tsp. (5ml) Irish Moss
Boil for 15 minutes. Remove pot from heat and add:
1 oz (28 g) Mt. Hood pellets
Let steep for 10 minutes (aroma hops). Chill wort and pitch 1 liter of yeast starter:
Wyeast 2206 Bavarian Lager
Primary ferment @ 50 F for 12 days. Raise temp to 60 F for 2 days (Diacetyl Rest). Rack to secondary @ 55 F for 12 days. Slowly lower temp (5 degrees per day) to 35 F and "lager" for 4 weeks.
OG 1.066 FG 1.014 ABV 6.6% IBU 38 SRM 6 (deep golden)
All advice would be greatly appreciated-
Lorena
My husband found the following recipe. What do you guys think? I've never made a maibock before, but it's one of my favorite styles. Would this be true to style?
Ray's Maibock:
Crush grains and steep in 1/2 gal water @ 170 F for 20 minutes.
1 lb. (.45kg) Carapils malt
1 lb. (.45kg) Toasted 2-row pale malt (350 F for 10 minutes)
4 oz. (113g) German light crystal malt (20 L)
Strain the water from the grains into your brewpot. Sparge with 1/2 gal water @ 170 F. Add water to bring volume to 1.5 gal and bring to boil. Remove pot from heat and add:
6.6 lb. (3kg) Ireks German light malt extract
1.5 lb. (.69kg) Extra Light DME
1.5 oz (43g) Perle hop pellets (8.5 AA)
Add water to bring volume to 2.5 gal and boil for 45 minutes and add:
2.0 oz (56g) Mt. Hood hop pellets (3.2 AA)
1.0 tsp. (5ml) Irish Moss
Boil for 15 minutes. Remove pot from heat and add:
1 oz (28 g) Mt. Hood pellets
Let steep for 10 minutes (aroma hops). Chill wort and pitch 1 liter of yeast starter:
Wyeast 2206 Bavarian Lager
Primary ferment @ 50 F for 12 days. Raise temp to 60 F for 2 days (Diacetyl Rest). Rack to secondary @ 55 F for 12 days. Slowly lower temp (5 degrees per day) to 35 F and "lager" for 4 weeks.
OG 1.066 FG 1.014 ABV 6.6% IBU 38 SRM 6 (deep golden)
All advice would be greatly appreciated-
Lorena