Robert's Maibock

Source: Robert K. Tracy
Recipe added: 04/05/97
Email: rtracy@eagle.cc.ukans.edu
URL: http://eagle.cc.ukans.edu/~rtracy/html

This was my second attempt at brewing a lager. Because I kept the temperature at approximately 45 degrees it took a long time for the fermentation to be completed. The primary took so long because fermentation was not noticable start until nearly five days after I had pitched the yeast. In addition, no blow off tube was needed during the primary because the fermentation was not as violent as with an ale. I was worried that the beer was not going to turn out well because it was taking so long to ferment. Boy was I mistaken, this turned out to be one of my best batches ever! It was incredibly smooth with a refreshing malty tast. This beer really improved with age. Three months after I kegged this batch, it was even better than I had ever hoped for. Leasons learned: lager beer should be fermented and stored at a temperture rand of 45 to 55 degrees. It takes a longer time to ferment than an ale, but be patient, its worth the wait. I really believe that the secret to a lager is to ferment at a low temperature for a long time.

Specifics

Recipe type: Extract
Batch Size: 5 gallons
Starting Gravity: 1.052
Finishing Gravity: 1.015
Time in Boil: 1 hours 20 min
Primary Fermentation: 14 days
Secondary Fermentation: 7 weeks

Ingredients:

1/2 lb carapils malt
1/8 lb chocolate malt
1/2 lb crystal malt
2 4lb cans of Alexanders Pale Malt Extract
3oz. Hallertau flower hops 3.2% boil
1/2 oz. Hallertau flower hops 3.2% finish
Pilsen Lager - Liquid "True Blue"

Procedure:

steeped grain at 140 degrees for 1/2 hour add extract and bring to boil after wort comes to boil add 2 oz. boiling hops boil for 15 minutes add 1oz. boiling hops boil for one hour add finishing hops at last 5 minutes of boil Cool rapidly and pitch yeast ferment at approximately 48 degrees for both primary and secondary kegged after fermentation was complete and kept stored at 48 degrees

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