Yuma Brewers

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

General evening notes:
The Rose Bowl is on the TV and Roxanne, Jane, and Glen are keeping us posted and honestly, I’m in the living room alot. The Bitter was polished off to make room for the Holiday Cheer (the Cheer is certainly a complex and flavorful beer). We need extra parts, we had to finish the Bitter because the O-Ring dropped into the fresh keg. Used DJ’s carboy for tonights brew. Used DJ’s CO2 to carbonate. The Cal Common and Holiday Cheer didn’t go into carbonation due to the freezer going down and we didn’t have the room. Thankfully Mark repaired the freezer and all is well in brewland.

Upcoming Events:
We’re looking forward to this weekends Christmas tree burn, camping, and having fun in the desert. Next week we’re brewing J’s EPA or Jason’s stout, which was ordered tonight.

Members Present:
Matt and Roxanne Molenar
Jason Hitesman
Jason Kaza
Daniel Jordan

Guests Present:
Richard Cuming
Nick
Jane and Glen Molenar

Current status:
Mia Boch: Primary
Grand Cru: Secondary
Mead: Long term secondary
California Common: Carbonating
Holidary Cheer: Carbonating (kegged tonight)
Cherry stout: On tap

This entry was posted on Wednesday, January 11th, 2006 at 11:15 pm and is filed under Brew night. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.