Crisp German Maibock

  • Fruity with a malt kick
  • ABV 6.5%
  • IBU 21
  • OG 1061 SG

A strong, German Maibock lager recipe with accentuated fruit from the Munich Malt and a clean fermentation courtesy of the lager yeast and cold fermentation. A simple infusion mash is adequate given the well modified nature of our German Malt, which originates in our Crisp Hamburg maltings.

BASICS

BATCH SIZE (LITRES):

1630

BATCH SIZE (UK BARRELS):

10

ORIGINAL GRAVITY:

1061 SG

FINAL GRAVITY:

1011 SG

IBUs:

21

COLOUR (EBC/SRM):

9 / 4.7

BREWHOUSE EFFICIENCY:

85%

METHODS / TIMINGS

TEMPERATURES

MASH TEMP:

67°C / 153°F

COLLECTION TEMP:

13°C / 55°F

FERMENTATION TEMP:

15°C / 59°F

MASH LIQUOR VOL (LITRES):

1065

LIQUOR / MASH RATIO:

2.7 : 1

TIMINGS

MASH:

60 mins

BOIL:

60 mins

INGREDIENTS

MALTS(kg)%

GERMAN PILSEN

314

80

LIGHT MUNICH

80

20

YEAST

GERMAN BOCK LAGER

HOPS(g)Contribution%Alpha Acid%Addition

STYRIAN EAGLE

342

30

15

Start of boil

AURORA

734

30

7

Middle

CELEIA

1141

20

3

Flame out

STYRIAN EAGLE

228

20

15

Flame out

HOPS

STYRIAN EAGLE

(kg)

342

Contribution%

30

Alpha Acid%

15

Addition

Start of boil

AURORA

(kg)

734

Contribution%

30

Alpha Acid%

7

Addition

Middle

CELEIA

(kg)

1141

Contribution%

20

Alpha Acid%

3

Addition

Flame out

STYRIAN EAGLE

(kg)

228

Contribution%

20

Alpha Acid%

15

Addition

Flame out

CARL'S TOP TIP

The Light Munich in this recipe will deliver wonderful malty depth.