Velvet Hammer 2
Mailbock/Helles Bock

 

Type: All Grain

 Date: 11/7/2007

Batch Size: 5.25 gal

 Brewer: Brad Nixon
Boil Size: 7.00 gal Asst Brewer:
Boil Time: 90 min Equipment: Brew Pot (6+gal) and Igloo/Gott Cooler (5 Gal)
Taste Rating(out of 50): 35.0 Brewhouse Efficiency: 70.00
Taste Notes:
 

Ingredients

Amount Item Type % or IBU
12.00 lb Pilsen (1.8 SRM) Grain 85.71 %
1.00 lb Munich Malt (8.0 SRM) Grain 7.14 %
1.00 lb Vienna Malt (3.5 SRM) Grain 7.14 %
0.84 oz Magnum 13.1% [13.10 %] (60 min) Hops 34.7 IBU
0.50 items Whirlfloc Tablet (Boil 5.0 min) Misc
1.00 items Servomyces (Boil 5.0 min) Misc
1 Pkgs German Lager (White Labs #WLP830) Yeast-Lager

 

Beer Profile

Est Original Gravity: 1.069 SG

 Measured Original Gravity: 1.070 SG
Est Final Gravity: 1.015 SG Measured Final Gravity: 1.015 SG
Estimated Alcohol by Vol: 7.02 % Actual Alcohol by Vol: 7.19 %
Bitterness: 34.7 IBU Calories: 317 cal/pint
Est Color: 5.3 SRM Color:
Color
 

Mash Profile
Mash Name: Single Infusion, Light Body, No Mash Out Total Grain Weight: 14.00 lb
Sparge Water: 5.31 gal Grain Temperature: 72.0 F
Sparge Temperature: 168.0 F TunTemperature: 72.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH
 

Single Infusion, Light Body, No Mash Out
Step Time Name Description Step Temp
45 min Mash In Add 14.00 qt of water at 164.2 F 150.0 F
30 min Mash Out Decoct 5.33 qt of mash and boil it 168.0 F

 
Mash Notes: Simple single infusion mash for use with most modern well modified grains (about 95% of the time).

Carbonation and Storage
Carbonation Type: Kegged (Forced CO2) Volumes of CO2: 2.4
Pressure/Weight: 11.2 PSI Carbonation Used: My Carbonation Profile
Keg/Bottling Temperature: 40.0 F Age for: 28.0 days
Storage Temperature: 35.0 F  
 

Notes
Mix carbon filtered water with distilled water for mash and sparge.

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