Dead Men Talking

Brew Method: All Grain
Style Name: Maibock/Helles Bock
Boil Time: 90 min
Batch Size: 21 liters (fermentor volume)
Boil Size: 24 liters
Boil Gravity: 1.049
Efficiency: 70% (brew house)

STATS:
Original Gravity: 1.064
Final Gravity: 1.016
ABV (alternate): 6.6%
IBU (rager): 33.62
SRM (morey): 9.42

FERMENTABLES:
4 kg – American – Pale 2-Row (67.2%)
1 kg – German – Munich Dark (16.8%)
500 g – United Kingdom – Crystal 15L (8.4%)
450 g – Brown Sugar – (late addition)  (7.6%)

HOPS:
28 g – Perle, Type: Pellet, AA: 7.8, Use: Boil for 60 min, IBU: 36.7
14 g – Saaz, Type: Pellet, AA: 3.5, Use: Boil for 10 min, IBU: 3.55

MASH GUIDELINES:
1) Infusion, Temp: 150 C, Time: 60 min, Amount: 19 L
2) Sparge, Temp: 175 C, Time: 10 min, Amount: 23 L
Starting Mash Thickness: 3 L/kg

OTHER INGREDIENTS:
1 tsp – Irish moss, Time: 15 min, Type: Fining, Use: Boil

YEAST:
Wyeast – Denny’s Favorite 50 1450
Starter: No
Form: Liquid
Attenuation (avg): 75%
Flocculation: Low
Optimum Temp: 15.56 – 21.11 C
Fermentation Temp: 22 C
Pitch Rate: 0.75 (M cells / ml / deg P)

PRIMING:
Method: dextrose
Amount: 6 gr/ltr

NOTES:
Secondary fermentation
Allow to remain at cold storage temperatures 8-10° C) for two to four weeks, before bottling.

This recipe has been published online at:
http://www.brewersfriend.com/homebrew/recipe/view/258418/dead-men-talking-maibock