Hop Barley and the Alers

Recipe: Ides of March Mai Bock

Barry Anderson
served at April 2001 meeting

Fermentables

• 14 lbs pilsener
• 4 lbs vienna
• 2 lbs munich
• 2 lbs carapils
• 1 lbs crystal 30-37L
• 2 lbs pale 2-row

Hops

• EK Goldings, whole, 0.75 oz, 7.5%, 90 min, 13.4 IBU
• Hallertau Hersbrucker, 1.0 oz, 3.4%, 90 min, 8.9 IBU
• Hallertau Hersbrucker, 1.0 oz, 3.4%, 30 min, 4.1 IBU
• Hallertau Hersbrucker, 1.0 oz, 3.4%, 10 min, 1.6 IBU

Other

• Irish moss 15 min
• Wyeast 2308 Munich Lager (500ml starter)
• Water: Ca 1.0ppm, Mg 0.5ppm, Na 1.0ppm, SO4 5.0ppm, Cl 0.0ppm, HCO3 0.0ppm

Procedure

• Primary 50-55F, 5-7 days
• Lager 4-6 weeks
• Mash grains using single decoction method. Mash in at 95F. In 10min raise temp to 122F. Pull off thickest 1/3 of mash and raised 1C per min (in 15min) to 150-162F, skipping the 122F. Rest at 160F 10-15min. Then raise to boiling and hold 30-40min. All this time the thinner larger volume mash is being held at 122F. Now mix the two back together and rest 10min each 149, 158, 167F. Sparge with any needed top up water at 169F.

Etc

• see pp99-100 in Home Brewers Recipe Guide by Higgins, Kilgore, Hertlein
• BJCP Style 14B
• Actual OG 1067
• Est FG 1012
• Est IBU 28.1
• 10 gallons batch size (12G wort)