Hi all,
I want to do a Maibock style lager, with light color (4-6 SRM).
I know traditionaly this style is more forward 8-10 SRM, but i just had a Bock style beer the other day that i fell in love with, and wish to replicate the flavor.
The beer i had was about 3-4 SRM , very very creamy foam and good mouth feel. This was complemented with a very fresh hop flavor, not too bitter.
I was leading towards something like this :
- 95% Pils
- 5% Carapils (for foam and mouthfeel)
- Saaz hops
BUT...almost every recipe of Maibock i see, has Munich Malt in it, wich will darken the beer. Do you think this is necessary to keep the style?
Also i plan to use dry SafLager Yeast (fermentis) 34/70 .
I dont have access to liquid yeast for lagers.
My temperature control in fermentation is a minimum of 45F.
So i would start fermentation at 45F, rise to 50F and do a dyacetyl rest at 55F. Then back to 45F which is my minimum.
After this i can bottle , let carbonate and tranfer to a freezer at 35F to lager...
Opinions on the recipe?
Goal is having a clear beer, light color and creamy foam and thick mouthfeel....
Cheers!
I want to do a Maibock style lager, with light color (4-6 SRM).
I know traditionaly this style is more forward 8-10 SRM, but i just had a Bock style beer the other day that i fell in love with, and wish to replicate the flavor.
The beer i had was about 3-4 SRM , very very creamy foam and good mouth feel. This was complemented with a very fresh hop flavor, not too bitter.
I was leading towards something like this :
- 95% Pils
- 5% Carapils (for foam and mouthfeel)
- Saaz hops
BUT...almost every recipe of Maibock i see, has Munich Malt in it, wich will darken the beer. Do you think this is necessary to keep the style?
Also i plan to use dry SafLager Yeast (fermentis) 34/70 .
I dont have access to liquid yeast for lagers.
My temperature control in fermentation is a minimum of 45F.
So i would start fermentation at 45F, rise to 50F and do a dyacetyl rest at 55F. Then back to 45F which is my minimum.
After this i can bottle , let carbonate and tranfer to a freezer at 35F to lager...
Opinions on the recipe?
Goal is having a clear beer, light color and creamy foam and thick mouthfeel....
Cheers!