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Gregorian’s Fifth Maibock
The German inspired bock is brewed in the winter months and lagered until spring to develop its clean malty profile while displaying a gentle hop character.
Type: Lager
Style: Bock
Batch Size: 5 gallons
Recipe Type: All grain
Recipe Contributed By: Briess Technical Services Team
Ingredients
Quantity Ingredient Comment Malt Style 8 lbs Pilsen Malt Base 4 lbs Ashburne® Mild Malt Base 1.5 lbs Aromatic Munich Malt Kilned, Munich 0.5 lb Carapils® Malt Dextrine 1 oz Hallertau Hops (5% AA) Boil 60 minutes 0.5 oz Tettnanger Hops (4% AA) Boil 30 minutes 0.5 oz Tettnanger Hops (4% AA) Boil 10 minutes 1 capsule Servomyces Yeast Nutrient Boil 10 minutes 2.5 vials WLP840 American Lager Yeast
Procedures
- Mash at 154-156ºF for 45 minutes
- Sparge at 170ºF
- Knock out at 65ºF
- Oxygenate highly
- Cool to 60ºF
- Oxygenate and pitch yeast
Primary Fermentation: 14-28 days at 53ºF
Secondary Fermentation: 3 months at 35ºF
Fermentation Notes: Bottle condition: 1 month with 0.5 vial WLP840 American Lager Yeast
Original Gravity: 1.067
Final Gravity: 1.017
Alcohol by Weight: 5.3%
Alcohol by Volume: 6.6%
IBU: 29
Color: 9 SRM
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