OH MY MAIBOCK ALE RECIPE
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- 1/2 lb Malted 6 Row Barley
- 1/4 lb German Malted Wheat
- 1/2 lb German Pilsen Malt
- 1/4 lb Weyermann® Carahell Malt
- 1/4 lb German Carapils (Carafoam)
- 2 oz UK Chocolate Malt
- 1/4 lb Briess Victory® Malt
- 1/2 lb German Light Munich Malt
- 4 lb Pale Liquid Malt Extract Syrup
- 4 lb Extra Light Dry Malt Extract
- You will be doing a 60 minute boil
- 1 oz Hallertua Hops (60 min)
- Start of a full 60 minute boil
- 1 oz Hallertau Hops (45 min)15 min after the start of the boil
- 1 oz Spalt Hops (30 min)
- 30 min after start of boil
- 1 oz Saaz Hops (5 min)
- last 5 minutes of the 60 min boil
- Wyeast 1056
- American Ale Yeast™
- White Labs WLP001
- California Ale Yeast
- Mangrove Jack's Dry Active Yeast
- Workhorse M10
- 1 tsp Brew Saltz
- 1 tsp Irish Moss
- Optional: One quick dance with a goat.
**We recommend either doing a yeast starter or double pitching (using 2 packages of yeast
) for best results.
- If you chose liquid yeast, prepare the yeast according to the directions on the back of the package. If you chose a dry active yeast, you will need to to add it after the wort has cooled, refer to step 13.
- Put the grains into a grain bag or muslin bag. Heat 2 gallons of filtered water along with Brew Saltz to 158°F then turn off heat and add grain bag. DO NOT add grains to water above 165° F.
- Leave pot uncovered during this time, let temperature rest down to 152° F. Hold at 152ºF for 25 minutes, stiring grain bag gently from time to time.
- Bring temperature back to158ºF, then turn off heat. Remove grain bag and let it drain into the brew pot. DO NOT squeeze grain bag.
- Rinse grains over brew pot by slowly pouring 1 cup of HOT tap water over the top of the grain bag into brew pot. Discard grains.
- With the heat off, add the 4 pounds of the liquid malt extract only and stir. You will be adding the Dry Malt Extract at the end of the boil. Turn on heat and while stirring bring to a boil.
- After your boil begins, add 1 oz of Hallertau Hops. Do not boil too hard, make sure it is a calm boil.
- After 15 minutes of boil, add the other 1 oz of Hallertau hops.
- After 30 minutes of boil, add the 1 oz of Spalt Hops
- After 50 minutes of boil, turn off the heat. Add the 4 pounds of Extra Light Dry Malt Extract, stirring to make sure the malt extract has completely disolved.
- Bring back to a boil and add the Irish Moss along with the 1 oz of Saaz Hops. Boil for an additional 5 minutes. Turn off heat.
- Cool the wort and add to fermenter on top of 2 gallons of very cold / ice water. HINT: 8 lbs of filtered ice = 1 gallon of water.
- Top off to 5 gallons. After the wort cools to 80° or below, pitch (add) your yeast on top of the wort. Give the fermenter a good shake.
- Ferment for 7-10 days at 68°-72° F.
Optional: You can transfer from primary to secondary after 5 days and secondary for 7 days.
- The final specific gravity should be 1.010-1.012. To bottle, rack into bottling bucket. Heat 12 oz of water and 3/4 cup dextrose in microwave for 2 minutes then add to bottling bucket. Stir together gently and thoroughly. Bottle and cap. Store at room temperature 7-10 days. Chill as needed and enjoy!
Oh My Maibock Ale Recipe
Click here for a downlaodableble, printer friendly version of recipe.