Eostre Maibock
All Grain Recipe
Submitted By: AlleywayRover (Shared)
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Batch Size: 5.50 gal | Style: Helles Bock ( 4C) |
Boil Size: 9.00 gal | Style Guide: BJCP 2015 |
Color: 6.0 SRM | Equipment: House of Gods Brewery |
Bitterness: 28.4 IBUs | Boil 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.This Recipe Has Not Been Rated