"Ray's Maibock"

First brewed in Einbeck, Northern Germany to be served in May as a celebration of Spring. It has a rich malt flavor, balanced by alcohol with a sweet malt finish. It has a deep golden color with a low hop bitterness, flavor and aroma.

EXTRACT METHOD

Crush grains and steep in 1/2 gal water @ 170 F for 20 minutes.

• 1 lb. (.45kg) Carapils malt
• 1 lb. (.45kg) Toasted 2-row pale malt (350 F for 10 minutes)
• 4 oz. (113g) German light crystal malt (20 L)

Strain the water from the grains into your brewpot. Sparge with 1/2 gal water @ 170 F. Add water to bring volume to 1.5 gal and bring to boil. Remove pot from heat and add:

• 6.6 lb. (3kg) Ireks German light malt extract
• 1.5 lb. (.69kg) Extra Light DME
• 1.5 oz (43g) Perle hop pellets (8.5 AA)

Add water to bring volume to 2.5 gal and boil for 45 minutes and add:

• 2.0 oz (56g) Mt. Hood hop pellets (3.2 AA)
• 1.0 tsp. (5ml) Irish Moss

Boil for 15 minutes. Remove pot from heat and add:

• 1 oz (28 g) Mt. Hood pellets

Let steep for 10 minutes (aroma hops). Chill wort and pitch 1 liter of yeast starter:

• Wyeast 2206 Bavarian Lager

Primary ferment @ 50 F for 12 days. Raise temp to 60 F for 2 days (Diacetyl Rest). Rack to secondary @ 55 F for 12 days. Slowly lower temp (5 degrees per day) to 35 F and "lager" for 4 weeks.

OG 1.066 FG 1.014 ABV 6.6% IBU 38 SRM 6 (deep golden)

ALL GRAIN METHOD

Substitute 12 lbs 2-row lager malt for extract and DME in above recipe.

Mash (with specialty grains) @ 150 f for 90 minutes. Sparge with 6 gal water @ 168 F and collect 5.5 gal wort. Bring to boil for 90 minutes (total)and add:

• 1.25 oz (35g) Perle hop pellets ( 8.5 AA) for 90 minutes
• 1.0 oz (28g) Mt. Hood hop pellets (3.2 AA) for 30 minutes 1.0 oz (28g) Mt. Hood hop pellets (steep after boil)

This recipe may be ordered from Brewers Den. Please call us any time if you have questions, would like assistance or would like to place another order.

Enjoy, and keep brewing.

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