8 February 2014

Maibock

61% Efficiency

OG: 1.070
FG: 1.020
ABV: 6.6%
est. IBU: 35
est. SRM: 9.1

Mash Temp:
15 mins @ 55 C (131 F)
30 mins @ 65 C (149 F)
30 mins @ 70 C (158 F)

MALT
5.2 Kg (11 lbs, 7 oz) – Pilsner Malt
2 kg (4 lbs, 7 oz) – Vienna Malt
1 kg (2 lbs, 3 oz) – Munich Malt
10 g (0.4 oz) – Carafa III (special)

HOPS
13 g (0.45 oz) – Magnum (16.2%) – 60 mins
14 g (0.5 oz) – Hallertauer (2%) – 15 mins

YEAST
Wyeast 2206 – Baverian Lager.
Two stage starter on the stir plate. Looking for 450B cells, or so (but whose counting?)

FERMENTATION
3 Weeks @ 9.5 C (49 F)
6 Weeks @ 2 C (36 F)

NOTES
Didn’t finish as dry as expected, but tasty nonetheless. Good enough hop background to balance the residual sweetness.