Eostre Maibock

All Grain Recipe

Submitted By: AlleywayRover (Shared)
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Batch Size: 5.50 galStyle: Helles Bock ( 4C)
Boil Size: 9.00 galStyle Guide: BJCP 2015
Color: 6.0 SRMEquipment: House of Gods Brewery
Bitterness: 28.4 IBUsBoil Time: 90 min
Est OG: 1.069 (16.9° P)Mash Profile: Single Infusion, Medium Body
Est FG: 1.017 SG (4.4° P)Fermentation: Lager, Two Stage
ABV: 6.9%Taste Rating: 34.4

Ingredients
Amount Name Type #
11.00 gal Distilled Water Water 1
6.19 g Chalk (Mash 60 min) Misc 2
2.80 g Baking Soda (Mash 60 min) Misc 3
1.07 g Epsom Salt (MgSO4) (Mash 60 min) Misc 4
7 lbs Superior Pilsen Malt (Great Western) (1.6 SRM) Grain 5
7 lbs Vienna Malt (Great Western) (4.0 SRM) Grain 6
1 lbs 8.00 oz Acidulated (Weyermann) (1.8 SRM) Grain 7
2.52 g Chalk (Sparge 60 min) Misc 8
1.14 g Baking Soda (Sparge 60 min) Misc 9
0.44 g Epsom Salt (MgSO4) (Sparge 60 min) Misc 10
0.75 oz Hallertau [6.9%] - Boil 60 min Hops 11
0.75 oz Hallertau [6.9%] - Boil 15 min Hops 12
1.0 pkgs German Bock Lager (White Labs #WLP833) Yeast 13

Taste Notes

Spring Fling: 23.5 Randy Scorby decribed ‘heavy phenolics’ suggesting perhaps an infection of some variety. He also said ‘underattenuated’. The other was not helpful at all just saying adjustments were needed. Possibly a product of Vienna use? Maybe nudge the hops at a full ounce at 60 and 15. Oregon Homebrew Festival: 34 2nd Place Also noted big malty flavors with little to no hops. Both commented that it finished sweeter than style suggests. Considering upping the hops and keeping it to a 90 min boil max. Feast of St. Arnold: 40 1st Place Both judges mentioned high alcohol. One not specifically “a big beer maybe a touch high for style” and the other mentioned alcoholic notes. That same judge mentioned some Western Idaho Fair: 40.13 Nicole mentioned that more hop flavor could help balance. Issac mentioned high alcohol which echos st. Arnold. Not sure what to do about heavy alcohol notes. By this time it had aged for quite a while. Going forward lets up the bitterness and maybe add some aroma hops to give it a touch more compexity.

Notes

Mashed in at 168 Straight pour directly into mash tun 160 Small amount of water dropped to 153 6.1 PH 45min 152F 6.1 PH 30min 151F 5.6PH 15 148 Mash out temp For reasons I don’t quite understand I programmed a 6.5 gallon batch into Beersmith. Boiled an extra 30min to reduce volume. 2 hour boil. Let the beer sit on yeast after cold crashing for 14 days.

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