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Mai bock recipe extract of black

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Left nut states go all Munich base. Right nut states use mostly pils. They're both nuts, so let's go midway. First formulation for any maibock/helles. Need to generate a much better name. Seriously, that's all I acquired? - M

Ingredients

  • Grains/Fermentables
  • 5 lbs (2.27 kg) Munich Malt (6.5 °L)
  • 5 lbs (2.27 kg) Belgian Pilsner 2-Row (2 °L)
  • 8 oz (226.8 g) Very 10 (10 °L)
  • 8 oz (226.8 g) CaraPils (2 °L)
  • 4 oz (113.4 g) Belgian Aromatic (22.5 °L)
  • Hops
  • 1 oz (28.35 g) Hallertauer Pellet 4.6% AA (Boil - 60 mins)
  • .5 oz (14.17 g) Saaz (Czech) Pellet 3% AA (Boil - 60 mins)
  • .5 oz (14.17 g) Saaz (Czech) Pellet 3% AA (Boil - 15 mins)
  • Yeast
  • Saflager W-34/70 (Dry)

Directions

Infusion Step: Mash at 157 °F (69 °C) for an hour.

Single step infusion, for the high finish to depart some residual sweetness. Bock should certainly be decoction mashed, however i'm fucking lazy. Maybe I'll possess a change of heart after i'm brewing it, however this program doesn't allow you to enter one step mash anyhow.

Hold in primary fermentor for a 3 week period at 50 °F (10 °C).

Transfer to secondary fermentor for two months at 36 °F (2 °C).

Let it carbonate and age for seven days at 38 °F (3 °C).

Should you began brewing this beer today you may be consuming it by 12 ,. 13, 2016. Start brewing this recipe.

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