Maibock




Kegged two of my pilsners today and both were very clean with low esters and sulphur. So I decided to brew another lager on a 2nd generation yeast cake from my Bohemian Pilsner. A couple twists on today's brew will be the addition of Pecan Smoked malt and toasted flaked oats. The rest of the grist is American Pale two row, Maris Otter, dark Munich, Biscuit, and Crystal malts. The grist bill is much different from the 50/50 Munich/Vienna in traditional maibocks. Another part of today's brewing process will be to reduce the first gallon of first runnings in half and add back to start of boil. This process of reducing the first runnings aids in creating a malty finish in the brew. First wort hopped with Vanguard, Celiea, and Willamette. Bittered with Willamette and finished with Celiea and Willamette hops.

3 comments:

  1. Nice job. They look pretty darn good.

    I do have a question for you though. Do you just pitch right on top of your previous yeast cake or do you wash your yeast? I'm thinking of doing a couple of Scottish Ales and I'd like to try and re-use the yeast.

    What are your thoughts on that?

    Mike
    Mike's Brew Review

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  2. Knocking out right on the yeast cake. Do once, maybe twice. yeast count gets high fast though.

    I never liked the idea of 'washing' yeast. I've done it in a professional setting and feel like 'it's chemo for yeast'. Don't think I'd be chipper to eat sugar after that.

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  3. Interesting.

    I was thinking of doing it coming up here, but I've been doing some research on repitching the yeast by washing it like you said to get all of the dead yeast and the trub out.

    This seems a lot easier, but won't dead yeast start to decay and possibly make the beer taste bad? Or is that something that takes longer to actually happen?

    Thanks for the info. Seems to be a lot out there.

    Mike
    Mike's Brew Review

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