Thursday, October 18, 2012

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:
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

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