Beer Ops Maibock.2
All Grain Recipe
Submitted By: g_proctor (Shared)
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|Brewer: Dave Christmore & Gary Proctor|| |
|Batch Size: 20.00 gal||Style: Mailbock/Helles Bock ( 5A)|
|Boil Size: 22.60 gal||Style Guide: BJCP 2008|
|Color: 8.2 SRM||Equipment: Beer Ops Brewhaus|
|Bitterness: 30.9 IBUs||Boil Time: 60 min|
|Est OG: 1.069 (16.8° P)||Mash Profile: Single Infusion, Medium Body, No Mash Out|
|Est FG: 1.016 SG (4.1° P)||Fermentation: Lager, Two Stage|
|ABV: 7.0%||Taste Rating: 0.0|
||Pilsner (2 Row) Ger (2.0 SRM)
||Munich Malt - 10L (10.0 SRM)
||Caravienne Malt (22.0 SRM)
||Hallertauer [4.8%] - Boil 60 min
||Irish Moss (Boil 10 min)
||Bavarian Lager (Wyeast Labs #2206)
1. Build Recipe & Order Ingredients - 10 days before brew day:
Inspect Yeast, perform Quality Evaluation
Store yeast in frig.
2. Yeast Starter - 3 days before brew day:
With Wyeast, smack the pack, set out at room temperature and allow to swell 1 day before adding to starter.
With WhiteLabs Bottle yeast, Two days before brewing, just pour into carafes after wort has cooled to at least 78 degrees or below.
Prepare 3 large sanitized flasks of yeast starter [bring DME and sanitizer]. Samitize carafes and airlocks with stoppers.
8 oz of Plain Light Malt in each of two 2 Liters carafes. Heat 2 Liters of water to boil, then mix in 8 oz of malt.
Let boil for 5-10 min, then set aside and cool below 78 degrees. After cool to 78 degrees, Add 2 bottles of yeast to each 2 Liter carafe. After the starter has cooled, aerate starter and add yeast to separate, labeled flasks two days before brewing, with air locks on each.
Let yeast work for 24 - 36 hours prior to using in fermentor with wort.
3. Mill Grain - 2 days before brew day:
Mix grains and pre-crush. Maintain in an airtight container.
Measure hops. Include Oat flakes and rice hulls.
4. Cleaning and Sanitation. Be sure to inspect all equipment for any debris or film. Clean the one primary fermenter and FermOps with cleaning solution, and the spinning drill attachment. Follow with rinse by clean water. Soak smaller equipment in sanitizer. Run near boiling water through entire system, to clean and check operations. Make sure pumps and Thermenator are clean.
5. HLT Water.
Fill HLT and add 2 crushed campden tablets, and 3 tbs PH Stabilizer.
Heat full HLT to 172 degrees (20 degrees over the Mash temp of 152), for initial mash tun fill. After initial fill of mash tun, heat HLT to 168 degrees, for use to raise mash temperature and sparge.
Fill mash tun with 21 gallons of 162 degree water, to stabilize mash at 152 degrees.
Stir in grain. Maintain water level at ~1 – 2 inches. Follow timing in recipe.
7. Sparge. Sparge with 11.0 gallons of 168 degree water. Slowly meter outflow and inflow. After sparging, check OG in kettle, and recirculate as necessary to get to target OG.
8. The Boil.
Install hop strain with.
Transfer wort to kettle and top up to 18.6 gallons from HLT.
Bring to a boil (60 minutes). Add hops.
After 60 minutes, whirlpool for 15 minutes and, once settled, begin transfer to fermentor.
9. Cooling and Aerating the Wort.
Pump wort through Thermenator to FermOps Conical, if available, otherwise move to separate 6.5 gallon fermenter Carboys, cooling to 70 degrees before aerating.
Take OG. Should be what is given on recipe.
Sanitize the oxygen stone by boiling in clean water for 5 minutes. Aerate the wort with the oxygen bottle and stone. Apply oxygen in four 15 seconds blasts, just enough to create fine fizzing bubbles on the surface.
Pitch yeast. Pitch Yeast into FermOps or 6.5 g. fermenter Carboys, and label each.
Fill the airlock on the 6.5 g. fermenter to the marked line with sanitized water, attach carboy cap and airlock into the fermenter; and add blow off tube to each.
Start fermenation at 54 degrees. Increase to 72 degrees after 1 week, hold for 3 days, then move to secondary. Gradually reduce temp from 72 to 54 over two week period. Hold in secondary until final gravity reached. When final gravity is confirmed, add ½ tsp per 5g gelatin finings clarifying agent melted in warm, boiled water, and let rest for 3 days.
Sanitize and rinse the bottles and hang on drying tree.
For bottling sugar, add 1 1/3rd cups of water in sauce pan on stove and add 3.9 oz. of corn sugar per 5 gallons of bottling. Bring the solution to a slow boil for 5 minutes, then cover with a sanitized lid and let cool.
Sanitize bottling bucket, spigot, tubing, bottle filler and caps. Add the syrup for that beer to the bottling bucket, then siphon beer from the first fermenter to the bottling bucket (Be sure to remove blow off tubes from blow off bucket before syphoning). Fill the bottles from spigot, using tubing from spigot to bottle filler. Cap bottles; note small and large caps and cappers for each.
Repeat for other fermenters.
Store bottled beer in a 60-70 degree, dark place for 3 weeks.
As an alternative. Bottle 10 gal with with Keg process.
Keep 5 gal in Keg for Events.
12. Drink after 3 weeks