Helles Belles Maibock

Classification: bock, helles, maibock, all-grain, pale lager

Source: Chuck Cox (bose!synchro!chuck@uunet.UU.NET) Issue #556, 12/18/90

Ingredients: (for 10 gallons)

18 pounds, pale unhopped extract
2 pounds, crystal malt
1 pound, lager malt
1 pound, toasted malt
1 teaspoon, Irish moss
14 HBUs, Hallertauer hops (boil)
14 HBUs, Tettnanger hops (boil)
1/2 ounce, Hallertauer hops (finish)
1/2 ounce, Tettnanger hops (finish)
Anheuser-Busch yeast

Procedure:

This is a 10-gallon partial mash recipe. Use standard procedures, brewing about 7 gallons of wort in a 10-gallon kettle, followed by a 7- gallon primary and 2 5-gallon secondaries. Then keg (or bottle). The toasted malt was done 5 minutes in a 350 degree oven. The yeast was cultured from bakers yeast.