Maibock

Classification: bock, maibock, dark lager, all-grain

Source: Jim Larsen, (jal@techbook.com) r.c.b., 2/20/92

This was my first lager after 10 years of homebrewing many many ales. After racking to secondary, I noticed many small bubbles rising to the surface and forming a small head in the carboy (the sort of effect I've seen when dry-hopping), but the airlock remains flat. I fully expect the brew to take months to lager.

Ingredients:

10 pounds, Klages malt
3 pounds, Munich malt
1 ounce, Mt. Hood loose hops (60 minute boil)
1/2 ounce, Mt. Hood loose (30 minutes)
1/2 ounce, Mt. Hood loose (5 minutes)
1 teaspoon, Irish Moss
Wyeast 2308 (Munich), in 1 pint 1.022 starter (1/10)

Procedure:

30-minute protein rest at 125 degrees Fmaibock 60-minute mash at 159 degrees F 15-minute mashout at 170 degrees F Primary and secondary fermentation insulated glass carboys at about 50 degrees F

Specifics:

O.G.: 1.061