Hi all,
I am planning on doing my first MaiBock in a couple of weeks, I'd really appreciate a bit of critique in regards to my recipe. Don't be shy I'm not easily offended . What I'm hoping to achieve is a big malt profile well balanced with the bitterness and a slight malt flavour. I believe this beer should not have any hop aroma?
Recipe: MaiBock
Brewer: Andrew Clark
Asst Brewer:
Style: Mailbock/Helles Bock
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.82 L
Estimated OG: 1.068 SG
Estimated Color: 16.1 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Munich I (Weyermann) (14.0 EBC) Grain 48.39 %
3.00 kg Pilsner Malt, (Barrett Burston) (3.0 EBC) Grain 48.39 %
0.20 kg Melanoidin (Weyermann) (70.0 EBC) Grain 3.23 %
30.00 gm Saaz B [6.80 %] (60 min) Hops 18.8 IBU
30.00 gm Pacific Hallertauer, New Zealand [5.30 %] Hops 11.2 IBU
20.00 gm Pacific Hallertauer, New Zealand [5.30 %] Hops 4.8 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 6.20 kg
----------------------------
My Mash
Step Time Name Description Step Temp
20 min Mash in Add 12.40 L of water at 62.2 C 53.0 C
30 min Sach rest Add 9.30 L of water at 79.9 C 63.0 C
30 min Glycol Rest Heat to 72.0 C over 15 min 72.0 C
10 min Mash Out Heat to 78.0 C over 20 min 78.0 C
I am planning on doing my first MaiBock in a couple of weeks, I'd really appreciate a bit of critique in regards to my recipe. Don't be shy I'm not easily offended . What I'm hoping to achieve is a big malt profile well balanced with the bitterness and a slight malt flavour. I believe this beer should not have any hop aroma?
Recipe: MaiBock
Brewer: Andrew Clark
Asst Brewer:
Style: Mailbock/Helles Bock
TYPE: All Grain
Taste: (35.0)
Recipe Specifications
--------------------------
Batch Size: 23.00 L
Boil Size: 32.82 L
Estimated OG: 1.068 SG
Estimated Color: 16.1 EBC
Estimated IBU: 34.9 IBU
Brewhouse Efficiency: 80.00 %
Boil Time: 90 Minutes
Ingredients:
------------
Amount Item Type % or IBU
3.00 kg Munich I (Weyermann) (14.0 EBC) Grain 48.39 %
3.00 kg Pilsner Malt, (Barrett Burston) (3.0 EBC) Grain 48.39 %
0.20 kg Melanoidin (Weyermann) (70.0 EBC) Grain 3.23 %
30.00 gm Saaz B [6.80 %] (60 min) Hops 18.8 IBU
30.00 gm Pacific Hallertauer, New Zealand [5.30 %] Hops 11.2 IBU
20.00 gm Pacific Hallertauer, New Zealand [5.30 %] Hops 4.8 IBU
0.30 tsp Irish Moss (Boil 10.0 min) Misc
1 Pkgs Bavarian Lager (Wyeast Labs #2206) Yeast-Lager
Mash Schedule: My Mash
Total Grain Weight: 6.20 kg
----------------------------
My Mash
Step Time Name Description Step Temp
20 min Mash in Add 12.40 L of water at 62.2 C 53.0 C
30 min Sach rest Add 9.30 L of water at 79.9 C 63.0 C
30 min Glycol Rest Heat to 72.0 C over 15 min 72.0 C
10 min Mash Out Heat to 78.0 C over 20 min 78.0 C