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Maibock

Getting ready to do my first lager this weekend…Any suggestions for improvement?

5 Gallon batch

11 lb. German Pilsner (1.3L)
1 lb. German Vienna (3.5L)
1 lb. Carahell (10L)

0.5 oz Norther Brewer (8.0)(60 min)
0.5 oz Tettenang (4.5)(60 min)
0.5 oz Hallertauer Hersbrucker (3.5)(60 min)
0.5 oz Norther Brewer (8.0)(15 min)
0.5 oz Tettenang (4.5)(15 min)
0.5 oz Hallertauer Hersbrucker (3.5)(15 min)

Wyeast 2206 - Bavarian

Mash 151F - 60 min (eff. ~75%)
Primary 10-14 days ~ 54F
Lager 4-5 weeks ~ 42F

OG: 1.066; FG 1.016
SRM: 9.4
IBU: 32
ABV: 6.7

Cheers!

Personally I like to ferment most beers at the lower end of the yeasts temp range. I would shoot for under 50F. And I wouldn’t rack of the yeast cake for at least 3 weeks. 4 weeks to lager would be a minimum IMO. And I also lager cold at around 34-36F. It will only get smoother and better with prolonged aging. So the longer you can hold off the better. 8-10 weeks lagering is what I like to do. That’s not to say you won’t have a good be after only 4 weeks of lagering.

I would use a higher portion of Vienna (30-40%) and eliminate or at least cut way back on the CaraHell.

Just a comment on the recipe–you’re probably aware of this, but you’ll want to make a BIG starter.

Also, I’m not a real expert on Maibocks, but unless you want to break with tradition, I think you’ll want to simplify (1-2 varieties max) and reduce your late-boil additions.

Thanks, much appreciated! Everyone had some great points that I considered and made some changes from. Going to cut the batch down to 3 gallons to test it out first.

Bryan…I found all sorts of variations on hops/recipes and couldn’t really determine a clear direction. Going to try the three first and tweak from there. And even with 3 gallons, yes a pretty big starter. Thanks!

4.5 lb. German Pilsner (1.3L)
3 lb. German Vienna (3.5L)
0.5 lb. Biscuit (10L)

0.25 oz Norther Brewer (8.0)(60 min)
0.25 oz Tettenang (4.5)(60 min)
0.25 oz Hallertauer Hersbrucker (3.5)(60 min)
0.25 oz Norther Brewer (8.0)(20 min)
0.25 oz Tettenang (4.5)(20 min)
0.25 oz Hallertauer Hersbrucker (3.5)(20 min)

Wyeast 2206 - Bavarian

Mash 151F - 60 min (eff. ~75%)
Primary 21 days ~ 46-48F
Lager 8 weeks ~ 34-36F

OG: 1.065; FG 1.016
SRM: 10.1
IBU: 29
ABV: 6.5

That should work well. Let us know how it turns out.

OK, I think this will be my next brew. I want something perhaps a bit maltier than average, and given that everything I’ve brewed with 34/70 has attenuated to death, I’m thinking:

55% pils
25% munich
20% vienna

single-infusion at ~152

1oz Perle at 60
1oz Tett at 20

2 packs Fermentis 34/70, rehydrated

OG 1.069
31 IBUs
6.6 SRM

Any thoughts/comments?

I finally got around to brewing this over the weekend. Everything went great (Color, OG, etc)…until now.

Used Wyeast 2206, good starter, good temps at pitching, but is now very slow on primary. Temp has been hovering about 48-50 since Saturday night but only bubbling about every 15 seconds or so.

Anyone ever had issues like this with 2206 or other lager yeast? Any recommendations?

Stop looking at the bubbles. Problem solved!

Sounds like you are fine. I wouldn’t do anything for now…

lager yeast generally slower and less vigorous than you may be used to with ale yeast.

+1. Slow and low. That’s how lager yeast ferment. Let it sit for 14-21 days and then take a few gravity readings. It should be fine. And I can’t stress this enough… the longer it sits at lagering temps (35F give or take) the smoother and better it will be.

Good to know I didn’t mess it up…Thanks for the responses and reassurance!

Update

Maibock sat on primary for 20 days between 48-50F. Gave it a diacetyl rest @ 58F for 3 days… obviously worked because no indication of aroma or taste. Took a sample/gravity reading to see where we are at and ready it for lager.

OG was 1.065
Now is at 1.011 after 23 days.

I will certainly never complain about higher ABV but just curious if anyone has seen Wyeast 2206 work this well so fast? Calculated out to an 82.2% efficiency before lagering.

Cheers!

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