This week's recipe was a Maibock that was brewed all over the country for AHA Big Brew 2002. Maibock boasts being the only bock beer in which hop aroma can be detected. Brew it now so it has plenty of time to lager and can be enjoyed in May .
- 8.5 lbs Extra Light Dry Malt Extract
- 0.5 lbs CaraVienna Malt
- 2.00 oz Hallertauer Mittelfruh Hop Pellets, 4.5% AA, 60 min
- 0.75 oz Hallertau Hersbrucker Hop Pellets, 4.75% AA, 30 min
- 0.75 oz Hallertauer Mittelfruh Hop Pellets, 4.5% AA, 15 min
- Wyeast 2633 (if you can't find 2633, 2124 Bohemian Lager is a good second choice)
Yield: 5 gallons (19 L)
Original Gravity: 1.070-1.074
Final Gravity: 1.016-1.018
Boil Time: 60 minutes
Add grains to 2 ½ gallons of water. Heat to 170o F, then remove grains. Stir in malt extract and bring to a boil. Add boiling hops and boil for half-an-hour. Add second hop addition, boil another fifteen minutes then add finishing hops. Boil fifteen minutes more, then transfer to fermenter with enough cold water to make 5 gallons. When sufficiently cooled, aerate well and pitch a large yeast starter (George recommends using a starter twice the size as for a normal lager) or rack onto a yeast cake from a previous batch. Ferment at 50o F until gravity drops to 1.020, around 12-14 days. Lager six weeks to six months.
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