heywolfie1015
Well-Known Member
Hi there. My holiday present to myself this year was a chest freezer off of Craigslist and a Love controller, which should be here soon. Now that I'll have solid temperature control, I'm planning on jumping into lager brewing. Can't wait. Considering Dead Guy Ale is one of my favorite beers, I wanted to brew up a maibock as my first attempt. I was curious to get some thoughts on the following maibock recipe.
10 lbs. Pilsner
4 lbs. Munich 10L
[Beer Calculus says this gets me 1.069 OG at 70% efficiency]
Mash at 156F for 45-60 minutes.
0.75 oz. Magnum (10%) (60 min)
0.6 oz. Hallertau (3.1%) (20 min)
0.6 oz. Saaz (3.5%) (20 min)
[Beer Calculus tells me this will get me around 27 IBU]
WL833, big starter, fermented at 50F and then lagered in the 36-39F range for a few weeks.
Thanks for any thoughts!
10 lbs. Pilsner
4 lbs. Munich 10L
[Beer Calculus says this gets me 1.069 OG at 70% efficiency]
Mash at 156F for 45-60 minutes.
0.75 oz. Magnum (10%) (60 min)
0.6 oz. Hallertau (3.1%) (20 min)
0.6 oz. Saaz (3.5%) (20 min)
[Beer Calculus tells me this will get me around 27 IBU]
WL833, big starter, fermented at 50F and then lagered in the 36-39F range for a few weeks.
Thanks for any thoughts!