BJCP Style: 4C - Helles Bock
I made this last year (2017) and it was actually ready in May. Since my birthday is in May, this has become my b-day beer.
Full recipe is on BF, but here's the TL;DR:
- Brewday: 2018-2-18
- Malts: 60% Bohemian Pilsner, 20% Vienna, 20% Munich
- Hops: [Magnum FWH] (Saaz 5m)
- Yeast: SafLager W34/70
- Mashed at 66.3C
- expected efficiency: 70%, actual: 65%
- been getting lower and lower efficiency. I'm beginning to think I need to adjust the rollers on my mill (Barley Crusher)
- OG: 1.064, brix: 15.4; FG 1.009; ABV 7.2%
Something I've been forgetting to add to these logs is the brewday beer! This is the Oatmeal Stout and the last pint of the keg, which was the last keg of the keezer. This gave me a chance to do some maintenance and cleaning before it gets filled again.
Mash temp was a bit lower than usual. I usually mash at 67-68. But a slightly dryer Maibock is a Good Thing.
On to the boil
72g of Saaz for a 5 minute addition. Last year I used Saphir.
I moved the Czech Pilsner from last week into a secondary (only time I do 2nd is if I need fermenter space) so I could use the Speidel and W34/70 yeast cake for the Maibock.
into the fermenter
and we wait... This will get about 3 weeks of fermenter time then move into the keg for lagering till May.
2018-3-4 update: Needed the speidel for another batch so I transferred to a secondary and checked gravity via refractometer. According to the calculator on brewersfriend.com, fermentation is complete and finished out at 7.2% which is right where I wanted it to be. Not getting any weird flavors from the sample, it actually tastes good and clean albeit hazy which is expected. I'll go ahead and cold crash/gelatin this week and get it kegged for lagering. Hard part will be staying out of it till May.
2018-3-21: carbonation check/taste test. Tasting great and carbonation is getting there.
2018-3-30: 6 week carbonation/clarity check
2018-5-5: officially tapped (Cinco de Maibock!), clear, and tasting great