Maibock

[christo]

Here is a Helles Bock that has won a few 2nd places in comps, roughly 38-40 scores.

Helles Bock
5 gallons
1.071 OG, 1.018 FG, 8 SRM, 28 IBU
6.5 lb German Pilsner
4.5 lb German Munich
1 lb DME
0.6% German Magnum hops (13.5% AA, 60 min.)
WLP833 Bock Yeast, 3L starter

25 days primary @ 45F
30 days secondary @ 40F

Only ding on it was a bit of DMS in aroma, either from slow cooling or from partially covering the brew pot, and low carbonation in my counter pressure filled bottles. Otherwise, they said it was right on the mark.

[Sandcast]

No Mash Info?

V.

[christo]

Mashed in thick at 122F for 20 min and then added boiling water to get to 154F for 55 min.

And it was an 80 day secondary instead of 30.

Went back and checked my notes and this one did have an interesting primary log. As it was fermenting on the cold side of the yeast's liking (43-45F), it took a long time to ferment. At 25 days I took it out to perform a SG check and then planned to do a diacetyl rest. Within 5 minutes it was fermenting fairly vigorously and the SG was only at 1.032. Went ahead and left it out for 48 hrs and SG dropped to 1.022, then racked and back into fridge where it slowly worked its way down to 1.018 over next 2-3 months. It was at its peak about mid-summer (brewed before x-mas year before).

While I have a controller for my fridge and could keep warmer temps, the freezer side is still being used for ice cream/frozen pizzas/turkeys/etc. (and even MY hops), so I am limited to the highest temp that my fridge will do, which is right around 45F, so lagers can take a little longer.

[rockitmarty]

thanks, sounds good