Recipe Type: All Grain
Yeast: WLP 833
Batch Size (Gallons): 5
Original Gravity: 1.067
Final Gravity: 1.012
Boiling Time (Minutes): 90
Color: 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!