DRB Maibock
10.5 lbs. German Pilsner
5.5 lbs. Munich
Hops: 1/2 oz. Magnum 14.4% AA
Yeast: Yyeast 2206 - Bavarian Lager
Got this recipe from Brewing Classic Styles. This is my first lager beer. The difference between lager and ales are, lagers need to be cold fermented. They ferment anywhere from 40-50 degrees. And they ferment for at least a month. This Maibock (May Bock) should be ready by May 2009. It's already started fermenting, I'm pretty excited about that. The brewday went pretty well, besides i came out a little high on my mash temps and my OG was off at the end (which I don't quite get, because my pre-boil gravity was perfect. I did lose a lot of wort on the boil, so a day later after much contemplating, I added about a 1/2 gallon of water (per BA's suggestions).
So, I guess we'll see how this turns out. I wanted to do a lager, since this is the perfect time of year to do one. My garage has been holding a steady 40ish degree temp and with the carboy blanket around the carboy, the wort is chilling at a pleasant 45 degrees. I'm not super concerned about holding 45 the whole time, I think I'll have a good couple of weeks to keep it at that temp, and if it warms up a bit, it shouldn't affect it too much.
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1 comment:
i know this is almost a year old, but I should comment - that this was one of the best beers I ever made. People drank this down like fishes. It was gone in just under 2 weeks. 5 gallons. I think that was 3 evenings of drinking too, with few people. ABV was way too high. I made it again this year, and took my grains down so the ABV would be a bit lower. Anyhow, can't wait to try this years version (2010).
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