Maibock/Helles Bock – All Grain

Statistics

Comments

Fermentation with the initial yeast pitch seemed to stall at 1.040. Added another thumb's worth from a 1000 ml starter of White Labs Southern German Lager (WLP838) I received from Charlie Gottenkieny. Happily fermenting now (December 26, 2011).

Began diacetyl rest. Will check in another week (January 4, 2012). Checked gravity - target FG achieved. Crash cooling to drop out yeast before transfer to keg (January 9, 2012).

Malts and Grains

Amount Malt/Grain %
12.50 pounds German Pilsen Malt (2-Row) 48.1%
12.50 pounds German Vienna Malt 48.1%
1.00 pounds German CaraHell (Light Crystal) Malt 3.8%
26.00 pounds Total Grain Weight 100%

Hops

Amount Hop Time AA
1.00 ounces Magnum 90 min 10.1%
1.00 ounces Saaz 30 min 3.5%
1.00 ounces Saaz 15 min 3.5%
3.00 ounces Total Hop Weight

Yeasts

Name Lab/Manufacturer Product ID Amount
German Bock Lager White Labs WLP833 3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Mash Profile Double Decoction

Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Mash Steps

# Name Time Temp. Description
1 Protein Rest 35 min. 122°F

Add water at 126° F / 52° C

2 Saccharification 20 min. 147°F

Decoct 30% of mash, rest for at least 10 minutes, and boil

3 Saccharification 20 min. 158°F

Decoct 15% of mash, rest for at least 10 minutes, and boil

4 Mash Out 10 min. 168°F

Heat to 168° F / 75° C for at least 10 minutes

Water Profile Highlands Ranch, Colorado

Fermentation and Aging

Primary:
28 days @ 53° F
Secondary:
7 days @ 63° F
Lager:
49 days @ 34° F

Goatboy’s Revenge

Date Brewed: __________________________________
Brewer/Assistant: __________________________________



Brew Day Data

  Target Actual Notes
Str Water Amt: 8.6                                                                                                                 
Str Water Temp:      
Mash Temp:      
Mash Time:      
Sp Water Amt: 10.4    
Sp Water Temp:      
Pre-Boil Grav:      
Pre-Boil Amt: 12.5    
Post-Boil Amt: 10    
Boil Time: 90    
O.G.:      
Mash PH:      
Boil PH: