Brew Day #4 - Maibock

Maibock

5-A Maibock/Helles Bock
Date: 2/26/2012

Size: 7 gal
Efficiency: 84.44%
Attenuation: 75.0%

Original Gravity: 1.074 (1.064 - 1.072)
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Terminal Gravity: 1.019 (1.011 - 1.018)
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Color: 9.79 (6.0 - 11.0)
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Alcohol: 7.32% (6.3% - 7.4%)
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Bitterness: 33.9 (23.0 - 35.0)
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Ingredients:

10 lb Pilsner Malt
8  lb Munich
.9 oz Magnum (13.5%) - added during boil, boiled 60 m
.1 oz Magnum (13.5%) - added during boil, boiled 10 m
White Labs WLP833 German Bock Lager

Schedule:

1.            27 quarts of 101F to rest at 97

2.            Rest 20 minutes

3.            Pull 9 qt, heat to 155-162

4.            Hold 15 Minutes

5.            Heat to Boiling

6.            Boil 10 minutes

7.            Add back to main mash to establish 122.5 F

8.            Rest 20 Minutes

9.            Pull 13.5 Quarts and heat to 155-166

10.          Rest 15 Minutes

11.          Heat to boiling

12.          Boil 10 Minutes

13.          Return to main mash to establish 153 F

14.          Rest 20 Minutes

15.          Pull 9.5 Quarts and heat to boiling

16.          Boil 10 Minutes

17.          Return to Mash to establish 167

18.          Rest 10 Minutes

19.          Sparge

Notes

Mash Water - 1 tsp chalk, 1/2 tsp Calcium Chloride, 1 tsp Epsom salt, 1/4 tsp table salt
Sparge Water - 1/2 tsp calcium chloride, 1 tsp epsom salt, 1/2 tsp baking soda, 1/4 tsp table salt

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