NoIguanaForZ
Well-Known Member
So, I really wanted to brew a Maibock to have ready in May. My LHBS offers a Maibock kit, but the location I went to apparently didn't have it in the system, and the guy at the counter attempted to put the recipe together from memory. What he gave me was 14lbs of Munich Malt, to which I added 4oz of Melanoidan Malt I was already taking home (well, I had a pound of it, basically, because they accidentally didn't mark an order I'd already picked up as filled, and filled it again for me. I wound up taking the duplicate milled specialty grains). It came with 2 packs of W-34 and 2oz of 3.9% AA Tettnanger hops.
As you may have already noticed, this recipe is not at all consistent with a maibock (I'm now fermenting it, having recorded it as a Doppelbock I'm dubbing "Doppel Take"), which I became aware of about 2/3 of the way through brewing it.
I still wanna make a maibock, though the way timing's shaken out, I'm pretty much going to have to do a pseudo-lager to make it by May. I put together the following recipe based on stuff I'd seen around the internet on Maibocks:
"Golden Afternoon"
Batch Size: 2.75 gallons (for 3 gallon fermenter)
Yeast: 1.0 pack W-34
SRM: 7.9
IBU: 32
ABV: 7.3%
Grain bill:
3lb German Pilsner (42.9%)
3lb Vienna Malt (42.9%)
8oz Munich II (7.1%)
4oz Melanoidan Malt (3.6%)
4oz Amber Malt (3.6%)
Hops:
.66oz Tettnang 3.90%AA at 45min
.66oz Tettnang 3.90%AA at 20min
.67oz Tettnang 3.90%AA at 5min
Mash...currently spec'd as single decoction, but considering medium-low body infusion mash. Fermenting around 59F for...my schedule allows for 2 weeks, but I'm thinking it should maybe be 3-4...
Also considering a Kolsch yeast and fermenting as a low-temp ale, then aggressively cold-crashing. I want something nice and bright, and all the Kolsch yeasts warn of cloudiness.
Thoughts?
As you may have already noticed, this recipe is not at all consistent with a maibock (I'm now fermenting it, having recorded it as a Doppelbock I'm dubbing "Doppel Take"), which I became aware of about 2/3 of the way through brewing it.
I still wanna make a maibock, though the way timing's shaken out, I'm pretty much going to have to do a pseudo-lager to make it by May. I put together the following recipe based on stuff I'd seen around the internet on Maibocks:
"Golden Afternoon"
Batch Size: 2.75 gallons (for 3 gallon fermenter)
Yeast: 1.0 pack W-34
SRM: 7.9
IBU: 32
ABV: 7.3%
Grain bill:
3lb German Pilsner (42.9%)
3lb Vienna Malt (42.9%)
8oz Munich II (7.1%)
4oz Melanoidan Malt (3.6%)
4oz Amber Malt (3.6%)
Hops:
.66oz Tettnang 3.90%AA at 45min
.66oz Tettnang 3.90%AA at 20min
.67oz Tettnang 3.90%AA at 5min
Mash...currently spec'd as single decoction, but considering medium-low body infusion mash. Fermenting around 59F for...my schedule allows for 2 weeks, but I'm thinking it should maybe be 3-4...
Also considering a Kolsch yeast and fermenting as a low-temp ale, then aggressively cold-crashing. I want something nice and bright, and all the Kolsch yeasts warn of cloudiness.
Thoughts?