Rock Hoppers Brew Club RHBC Logs 2008-2017 > Logs > Goatboy’s Revenge [Maibock/Helles Bock]

Maibock/Helles Bock – All Grain GONE

Batch #:

23-2011

Batch Size:

10 gallons

Boil Time:

90 min

Conditioning:

Keg

Brew Date:

December 10, 2011

Tap Date:

May 1, 2012

Statistics

Target OG:

1.069 16.8° P

OG:

1.072 17.5° P

Reading 1:

1.040 10° P at 14 days

Reading 2:

1.020 5.1° P at 21 days

Target FG:

1.016 4.1° P

FG:

1.016 4.1° P

Real Extract:

6.5° P

Attenuation:

76.6% Apparent – 62.9% Real

Color:

6.4 SRM

IBU:

29.8 Rager

BU/GU:

0.41

ABV:

7.5%

ABW:

5.8%

Calories:

237 12 oz

Comments

Fermentation with the initial yeast pitch seemed to stall at 1.040. Added another thumb's worth from a 1000 ml starter of White Labs Southern German Lager (WLP838) I received from Charlie Gottenkieny. Happily fermenting now (December 26, 2011).

Began diacetyl rest. Will check in another week (January 4, 2012). Checked gravity - target FG achieved. Crash cooling to drop out yeast before transfer to keg (January 9, 2012).

Malts and Grains

Amount	Malt/Grain	% of Grist
12.50 pounds	German Pilsen Malt (2-Row)	48.1%
12.50 pounds	German Vienna Malt	48.1%
1.00 pounds	German CaraHell (Light Crystal) Malt	3.8%
26.00 pounds	Total Grain Weight	100%

Hops

Amount	Hop	Time	Type	Use	Form	AA
1.00 ounces	Magnum	90 min	Bittering	First Wort	Pellets	10.1%
1.00 ounces	Saaz	30 min	Flavor	Boil	Pellets	3.5%
1.00 ounces	Saaz	15 min	Flavor	Aroma	Pellets	3.5%
3.00 ounces	Total Hop Weight

Yeasts

Name	Lab/Manufacturer	Product ID	Amount
German Bock Lager	White Labs	WLP833	3000 ml

Equipment Profile 15 Gallon/57 Liter Brew Pot (15) and 10 Gallon/38 Liter Cooler Mash Tun

Batch Size:

10.00 gallons

Boil Volume:

12.55 gallons

Evaporation Rate:

9.00% per hour

Typical Efficiency:

72%

Hop Utilization:

100%

Mash Tun Volume:

10.00 gallons

Mash Tun Weight:

9.00 pounds

Mash Tun Specific Heat:

0.30 cal/gram per °C

Mash Tun Dead Space:

0.80 gallons

Loss:

1.00 gallons

Mash Profile Double Decoction

Ideal Grain Temp:

72°F

Ideal Tun Temp:

72°F

Ideal Sparge Temp:

168°F

Ideal PH:

5.4

Notes:

Draw some of the mash, rest, and boil. Add back to main mash.

Mash Steps

#	Name	Type	Time	Temp.	Description
1	Protein Rest	Infusion	35 min.	122°F	Add water at 126° F / 52° C
2	Saccharification	Decoction	20 min.	147°F	Decoct 30% of mash, rest for at least 10 minutes, and boil
3	Saccharification	Decoction	20 min.	158°F	Decoct 15% of mash, rest for at least 10 minutes, and boil
4	Mash Out	Infusion	10 min.	168°F	Heat to 168° F / 75° C for at least 10 minutes

Water Profile London, England

Calcium:

52 ppm

Bicarbonate:

156 ppm

Sulfate:

77 ppm

Chloride:

60 ppm

Sodium:

99 ppm

Magnesium:

16 ppm

PH:

8.0

Notes:

Carbonate plus high levels of sodium and chloride encourage balanced, smooth dark beers such as porter and mild.

Fermentation and Aging

Primary:

28 days @ 53° F

Secondary:

7 days @ 63° F

Lager:

49 days @ 34° F

Goatboy’s Revenge

Date Brewed:
Brewer/Assistant:

Brew Day Data

	Target	Actual	Notes
Strike Water Amount:	8.6
Strike Water Temperature:
Mash Temperature(s):
Mash Time:
Sparge Water Amount:	7.9
Sparge Water Temperature:
Pre-Boil Gravity:
Pre-Boil Amount:	11
Post-Boil Amount:	10
Boil Time:	90
OG:	1.072 / 17.5° P
Mash PH:
Boil PH:

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Log: Goatboy’s Revenge