Oh Mai 
All Grain Recipe
Submitted By: MPruett (Shared)
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| Brewer: Matt Pruett | |
| Batch Size: 11.00 gal | Style: Mailbock/Helles Bock ( 5A) |
| Boil Size: 13.23 gal | Style Guide: BJCP 2008 |
| Color: 5.1 SRM | Equipment: Matty P's Brewery |
| Bitterness: 31.9 IBUs | Boil Time: 90 min |
| Est OG: 1.070 (17.0° P) | Mash Profile: Oh Mai- Mai Bock |
| Est FG: 1.014 SG (3.6° P) | Fermentation: MattyP's Bock Lager |
| ABV: 7.3% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 11.00 g |
Calcium Chloride (Mash 60 min) |
Misc |
1 |
| 24 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
2 |
| 1 lbs |
Acid Malt (3.0 SRM) |
Grain |
3 |
| 1 lbs |
Aromatic Malt (Briess) (20.0 SRM) |
Grain |
4 |
| 3.28 oz |
Hallertauer Mittelfrueh [6.0%] - Boil 60 min |
Hops |
5 |
| 0.25 oz |
Magnum [12.3%] - Boil 60 min |
Hops |
6 |
| 1.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
7 |
Notes
Batch Split with WLP833 Germen Bock Lager and Saflager S-23 yeast cake from a Chore Helper Primary.
Pitched yeast at 50F and fermented at 45F.
O2 added 6 hours after yeast pitch and foam had died down in the fermenters. Full kreusen was evident less than 24h after pitch.
On day 19 of primary gravity was at 1.013 for the 833 Bock yeast and S-23 was 1.011.
Both beers moved to 68F for diacetyl rest. I was late for doing this as Jess surprised me with the New Orleans trip.
After a 6 day cold crash the beer was moved to carboy and freezer lagering on 3-10-16.
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