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%
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