Tonight’s beer: Maibock
Specialty Grains (hand ground in house w/ rolling pin): 1 lbs. Dingermans Caramel Pils
Fermentable: 9.3 lbs. Gold Malt Syrup
Boil Additions: 1 oz. Perle (60 min) - 1 oz. Hallertauer (10 min)
Yeast: Yeast #2124 Bohemian Lager Yeast. A pilsner yeast from the Weihenstephen. Ferments clean and malty, with rich residual maltiness in full gravity pilsners. Flocculation: medium. Apparent attenuation: 69-73%. Optimum temp: 48-58
In Germany, this sub style of the bock family is brewed late in the year and lagered all winter; then in May, the beer is ceremonially tapped and consumed at huge outdoor parties that haveing unpronounceable German names. Maibocks are quite strong, and are very pale despite their high original gravities - the palest commercial examples are barely darker than a pilsner. With a traditionally pale color and a delicate noble Hallertau hop aroma, the Northern Brewer Maibock is a Fruhjahrstarkbierfest in a box.
Deej chose the Mai Bock kit as a back up kit incase something happened; late ordering or derelict UPS driver. As fate would have it, the first brew session of ‘06 required such kit. It was picked out of Northern Brewer.
Unfortunately we hit 150 upon adding our grains, so the heat was turned off. The grains were down for approx. 23 minutes.
Added extract and starting hops, boil started at 9:25
Finishing hops in at 10:20 tx at 10:30
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