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Old 04-27-2014, 12:35 PM   #1
DocScott
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Jul 2012
Lancaster, PA
Posts: 839
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Recipe Type: All Grain   
Yeast: WLP 833   
Batch Size (Gallons): 5   
Original Gravity: 1.067   
Final Gravity: 1.012   
IBU: 27   
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.

DocScott's Maibock
9 lbs Pilsner
2 lbs Munich
2 lbs Vienna
0.5lb C-10L

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!
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Old 04-27-2014, 12:42 PM   #2
thegreatmaibockaddict
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Jan 2014
Hackettstown, New Jersey
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Is that Rockland County NY?
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My site has recipes, tips, and lots of info from 21 years of brewing experience!
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Old 04-27-2014, 08:20 PM   #3
DocScott
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Jul 2012
Lancaster, PA
Posts: 839
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Quote:
Originally Posted by thegreatmaibockaddict View Post

Is that Rockland County NY?
Yes sir!
- I just checked out your site. Impressive resume!

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Old 04-28-2014, 01:36 AM   #4
thegreatmaibockaddict
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Hackettstown, New Jersey
Posts: 267
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Quote:
Originally Posted by DocScott View Post
Yes sir!
- I just checked out your site. Impressive resume!
Thanks!

Come to Defiant Brewing in Pearl River!

If not for a meeting, its a cool place. The club meets 1st and 3rd weds of every month. And would love to try the Maibock, of course!
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My site has recipes, tips, and lots of info from 21 years of brewing experience!
www.thegreatmaibockaddict.com
and a blog of thoughts and recipes
http://tgmba.thegreatmaibockaddict.com/

 
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Old 04-30-2014, 06:04 PM   #5
DocScott
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Jul 2012
Lancaster, PA
Posts: 839
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Quote:
Originally Posted by thegreatmaibockaddict View Post
Thanks!

Come to Defiant Brewing in Pearl River!

If not for a meeting, its a cool place. The club meets 1st and 3rd weds of every month. And would love to try the Maibock, of course!
I'll see if I can make it to an upcoming meeting! I'm in another club that meets at Growler and Gill, just up the road from Defiant, the last Tuesday of the month. We are planning on doing a brew day this Saturday for "Big Brew Day 2014" assuming the weather holds out. PM me if you want more details!

 
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Old 02-02-2015, 09:24 PM   #6
mmlipps
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What did you get for OG and FG?

 
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Old 03-07-2015, 12:34 AM   #7
DocScott
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Jul 2012
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Sorry to be so slow to respond...
OG: 1.067
FG: 1.012

Still really like this recipe.
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Old 03-07-2015, 02:37 AM   #8
mmlipps
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Quote:
Originally Posted by DocScott View Post
Sorry to be so slow to respond...
OG: 1.067
FG: 1.012

Still really like this recipe.

I guess I missed. I only got 1.050

I am a little worried I won't be able to maintain the temp low enough for the next 7 weeks. Fingers crossed hoping for the best

 
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Old 03-08-2015, 08:18 PM   #9
DocScott
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Jul 2012
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Keep it as low as you can for as long as you can then bottle it. You can continue to lager the bottles in a fridge if you have the space.

Let me know how it turns out. Thanks for trying the recipe!
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Old 06-01-2016, 01:45 AM   #10
amatomation
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Jan 2014
Charlottesville, VA
Posts: 11

Brewed this 3/5/16. Did a double decoction mash. Fermented with Wyeast 2206 Bavarian lager @ 50F. Diacetyl rest. Fermentation fully took 25 days! I did under pitch a bit for a lager but it got there eventually. OG 1.065 FG 1.013. Lagered for 7.5 weeks @ 40F. Kegged for 2.4 volumes CO2. Very nice. Mild hop presence. Very clean, light maltiness. Beautiful golden color and white head.

 
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