- Original recipe submitted by: Muddy
- Original recipe submitted on: Jan 12, 2012
- Revised on: Jan 12, 2012
- Comment: [No comment given]
German-Style Heller Bock/Maibock - All Grain
Left nut says go all Munich base. Right nut says use mostly pils. They're both nuts, so let's go halfway. First formulation for a maibock/helles. Need to come up with a better name. Seriously, that's all I got? - M
- 8 oz (226.8 g) Crystal 10 (10 °L)
- 4 oz (113.4 g) Belgian Aromatic (22.5 °L)
- 8 oz (226.8 g) CaraPils (2 °L)
- 5 lbs (2.27 kg) Belgian Pilsner 2-Row (2 °L)
- 5 lbs (2.27 kg) Munich Malt (6.5 °L)
- 0.5 oz (14.17 g) Saaz (Czech) Pellet 3% AA (Boil - 15 mins)
- 0.5 oz (14.17 g) Saaz (Czech) Pellet 3% AA (Boil - 60 mins)
- 1 oz (28.35 g) Hallertauer Pellet 4.6% AA (Boil - 60 mins)
- Saflager W-34/70 (Dry)
Infusion Step: Mash at 157 °F (69 °C) for 60 minutes.
Single step infusion, towards the high end to leave some residual sweetness. Bock should really be decoction mashed, but I'm fucking lazy. Maybe I'll have a change of heart when I'm brewing it, but this program doesn't let you enter a step mash anyhow.
Hold in primary fermentor for 21 days at 50 °F (10 °C).
Transfer to secondary fermentor for 60 days at 36 °F (2 °C).
Allow to carbonate and age for 7 days at 38 °F (3 °C).