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Maibock - Helles Bock - 2013 National Homebrew Competition Winner
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INGREDIENTS
For 9.5 Gallons (36 L)
16.25 lb ( 7.37 kg) Pilsner malt
8.4 lb (3.8 kg) Munich malt
1.2 oz (34 g) Magnum pellets, 13.1% a.a. (60 min)
Wyeast 2308 Munich lager (1,040 billion cells)
2 Whirlfloc tabs
2 tsp calcium chlorida (mash)
0.75 tsp Epsom salt (mash)
0.5 gypsum (mash)
SPECIFICATIONS
Original Gravity: 1.07
Final Gravity: 1.017
ABV: 7.10%
IBU: 24.3
DIRECTIONS
Perform a single infusion mash at 156° F (69° C) for 60 minutes.
Primary fermentation for 20 days at 50° F (10° C).
Secondary fermentation for 14 days at 35° F (2° C).
Force carbonated.
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