Magic Carpet Ride, Maibock Recipe

Starting Fermentation, this is at 12 hours after pitching

Knowing this recipe is about 3 months late for the traditional lagers brewing period is fine with me due to San Diego's late starting winter weather.  This beer should be ready around Christmas which is great timing with extra family coming into town.

Having my Lagering fridge is operation for about 4 months and only one lager brewed I am a little mad at myself.  But with it also acting as a beer storage area it is filling up quick.  (On a side note I asked about acquiring another stand up fridge and got the death look from my wife.  Which would mean 5 fridges in my 1,200 sf condo)  But back to the recipe.  I wanted to say as close to style as I could on this Mailbock recipe.  Combining winning recipes from HomeBrewTalk and Jamil's Brewing Classic Styles Book I came up with this.  






 

Magic Carpet Ride

Maibock/Helles Bock

Type: All Grain	Date: 10/20/2012
Batch Size (fermenter): 5.50 gal	Brewer: Chris Lewis
Boil Size: 6.34 gal	Asst Brewer:
Boil Time: 60 min	Equipment: Lewys Tower
End of Boil Volume 5.72 gal	Brewhouse Efficiency: 72.00 %
Final Bottling Volume: 5.76 gal	Est Mash Efficiency 72.0 %
Fermentation: Lager, Single Stage	Taste Rating(out of 50): TBA
Taste Notes:
Ingredients
Ingredients Amt Name Type # %/IBU 6 lbs Pilsner (2 Row) Ger (2.0 SRM) Grain 1 41.4 % 6 lbs Vienna Malt (3.5 SRM) Grain 2 41.4 % 2 lbs 8.0 oz Munich Malt (9.0 SRM) Grain 3 17.2 % 1.25 oz Tettnanger [5.30 %] - Boil 60.0 min Hop 4 20.8 IBUs 0.80 oz Tettnanger [5.30 %] - Boil 20.0 min Hop 5 8.1 IBUs 1.0 pkg German Bock Lager (White Labs #WLP833) [35.49 ml] Yeast 6 -
Beer Profile
Est Original Gravity: 1.069 SG	Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.020 SG	Measured Final Gravity: 1.014 SG
Estimated Alcohol by Vol: 6.5 %	Actual Alcohol by Vol: 7.4 %
Bitterness: 28.8 IBUs	Calories: 236.9 kcal/12oz
Est Color: 7.3 SRM
Mash Profile
Mash Name: Temperature Mash, 2 Step, Full Body	Total Grain Weight: 14 lbs 8.0 oz
Sparge Water: 3.55 gal	Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F	Tun Temperature: 72.0 F
Adjust Temp for Equipment: FALSE	Mash PH: 5.20
Mash Steps Name Description Step Temperature Step Time Protein Rest Add 18.13 qt of water at 129.3 F 122.0 F 30 min Saccharification Heat to 156.0 F over 15 min 156.0 F 60 min Mash Out Heat to 168.0 F over 10 min 168.0 F 10 min
Sparge Step: Fly sparge with 3.55 gal water at 168.0 F
Carbonation and Storage
Carbonation Type: Keg	Volumes of CO2: 2.3
Pressure/Weight: 10.59 PSI	Carbonation Used: Keg with 10.59 PSI
Keg/Bottling Temperature: 41.0 F	Age for: 60.00 days
Fermentation: Lager, Single Stage	Storage Temperature: 44.0 F
Fermentation Notes
Primary Fermentation:  54 Degrees for 7 days.  Ramping up to 64 Degrees (Free Rise)
Lagering:   41 Degrees for 6 weeks.  Transfer into a Keg and 41 Degress for 3 weeks Created with BeerSmith