KozioĊ‚ek majowy-Maibock

All Grain Recipe

Submitted By: tom_pl (Shared)
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Brewer: Browar Gdynia
Batch Size: 5.28 galStyle: Mailbock/Helles Bock ( 5A)
Boil Size: 9.40 galStyle Guide: BJCP 2008
Color: 9.9 SRMEquipment: Pot (13 Gal/50 L) - BIAB
Bitterness: 38.9 IBUsBoil Time: 90 min
Est OG: 1.069 (16.9° P)Mash Profile: BIAB, Medium Body
Est FG: 1.017 SG (4.3° P)Fermentation: Lager, Two Stage
ABV: 6.9%Taste Rating: 30.0

Ingredients
Amount Name Type #
0.92 g Sól (Mash 60 min) Misc 1
0.80 g Siarczan Magnezu (MgSO4) (Mash 60 min) Misc 2
0.25 g Chlorek Wapnia (Mash 60 min) Misc 3
9.62 gal Woda Gdynia Dąbrowa 2019 Water 4
8 lbs 2.51 oz Strzegom Wiedeński (4.8 SRM) Grain 5
2 lbs 6.80 oz Strzegom Pilzneński (1.6 SRM) Grain 6
1 lbs 12.22 oz Barley, Flaked (1.7 SRM) Grain 7
1 lbs 5.16 oz Strzegom Monachijski typ I (7.6 SRM) Grain 8
7.05 oz Melanoidin (Weyermann) (30.0 SRM) Grain 9
7.05 oz Strzegom Karmelowy 150 (68.5 SRM) Grain 10
1.76 oz Hallertauer Mittelfrueh [6.1%] - Boil 60 min Hops 11
0.53 oz Hallertauer Mittelfrueh [6.1%] - Boil 17 min Hops 12
0.50 Whirlfloc Tablet (Boil 15 min) Misc 13
0.53 oz Hallertauer Mittelfrueh [6.1%] - Boil 0 min Hops 14
3 pkgs SafLager West European Lager (DCL/Fermentis #S-23) Yeast 15

Notes

końcowy balling powinien oscylować w okolicach 3,5 do 5,5°blg Piwo jest gotowe do spożycia dopiero po upływie TRZECH miesięcy. Temperatura serwowania 12°-14°C —— Piwo zrobione o 15:30. Zaszczepienie drożdżami 27/04/2019 (gęstwa S-23 16:00). Temperatura pokojowa.

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