bullet Brewer's Friend iPhone Apps

Imperial Ginger Lime Maibock

Method: All Grain
Style: Maibock/Helles Bock
Boil Time: 60 min
Batch Size: 6.25 gallons (fermentor volume)
Boil Size: 7.5 gallons
Boil Gravity: 1.075 (recipe based estimate)
Efficiency: 98% (brew house)
Source: David Medici
Share: Share recipe to twitter Share recipe to Facebook Share recipe to google plus Share recipe to Pinterest <EMBED>
1.090
1.025
8.52%
25.68
9.91
Fermentables
Amount Fermentable PPG °L Bill %
12 lbAmerican - Pale 2-Row12 lb Pale 2-Row371.878.7%
0.5 lbAmerican - Caramel / Crystal 40L0.5 lb Caramel / Crystal 40L34403.3%
0.25 lbAmerican - Carapils (Dextrine Malt)0.25 lb Carapils (Dextrine Malt)331.81.6%
2.5 lbHoney2.5 lb Honey42216.4%
15.25 lb Total      
Hops
Amount Variety Type AA Use Time IBU
0.5 ozCascade0.5 oz Cascade HopsPellet7Boil60 min11.47
0.5 ozCascade0.5 oz Cascade HopsPellet7Boil30 min6.37
1 ozCitra1 oz Citra HopsPellet11Boil10 min7.84
Mash Guidelines
Amount Description Type Temp Time
--Sparge157 F45 min
Starting Mash Thickness: 1.5 qt/lb
Other Ingredients
Amount Name Type Use Time
3 ozGinger shredded3 oz Ginger shreddedSpiceBoil30 min.
3 ozGinger Shredded or diced3 oz Ginger Shredded or dicedSpiceBoil10 min.
2 tbspLime Zest reserve juice 2 tbsp Lime Zest reserve juice SpiceBoil10 min.
2 ozJuice from Limes 2 oz Juice from Limes FlavorOther10 days
Yeast
Attenuation (avg):
69%
Flocculation:
Medium
Optimum Temp:
52 - 58 °F
Starter:
No
Fermentation Temp:
68 °F
Pitch Rate:
1.5 (M cells / ml / ° P)
765 B cells required
Yeast Pitch Rate and Starter Calculator
Target Water Profile: Balanced Profile
Ca+2 Mg+2 Na+ Cl- SO4-2 HCO3-
80 5 25 75 80 100
Mash Chemistry and Brewing Water Calculator
Notes
Brewed with David Whitehurst on April 9th from approximately 10:45 until 12:50 pm. Mashed in for 45 min, sparged and started the boil. Added half the Cascade at 60 and the rest at 30 along with half the ginger. At 10 minutes added the zest of three limes and their juice at 10 and all of the Citra hops, * Flame out.

* Forgot the Irish moss (seaweed) which may result in cloudy beer, or may not. I will decant and lager for another week or two and decent a second time.

Cooled with copper coil and cold well water. Pitched starter well working already. Gassing started approximately 6 hours later.

4/11/17 - Checked beer in fermenter. Air lock very active more so than the first 24 hours.

Racked off beer 4/23/2017 at gravity 1.002 -1.004
Very dry to the tongue with high citrus and ginger notes.
ABV Approximately 8.5%

I will bottle in a week. Fermentation almost done. Beer has slight effervescence..

Bottled 5.7 gallons on 5/12/2017
Drank 8oz in the bucket.

ABV 12.33% as of bottling.
Final ABV 13-14%

The taste is has more citrus and ginger this year
Kick ass ABV now.
Photos
This recipe is shared.
Recipe QR Code
View Count: 270
Brew Count: 0
Last Updated: 2017-05-13 00:21 UTC
Discussion about this recipe:
You must be logged in to add comments.
If you do not yet have an account, you may register here.

Back To Top
https://www.brewersfriend.com/
Brewer's Friend's twitter Brewer's Friend's facebook page Brewer's Friend's google plus