Description:

Adapted from Gregorian's Fifth (Maibock) recipe in the Briess May newsletter. The recipe called for Briess Ashburne Mild Malt and Briess Aromatic Malt. These malts can be thought of as variations to Vienna and Munich Malt, and if you read about this beer style, Vienna and Munich malts are typically used in this beer style. We added Biscuit Rice Malt to all the toastiness associated with this beer style. Lastly we used Roasted CaraMillet Malt instead of CaraMillet Malt because we figured there would be enough softer sweet tones from the malts used up to this point, and we wanted to add some complexity and color to the flavor profile...even if just a little.

Ingredients:

• 8 LBS Pale Millet Malt (may substitute some or all with Pale Rice Malt as appropriate per PPG (which would eliminate need for rice hull addition))
• 4 LBS Vienna Millet Malt
• 3 LBS Biscuit Rice Malt
• 1.5 LBS Munich Millet Malt
• 0.575 LBS Rice Hulls
• 0.5 LBS Roasted CaraMillet Malt
• 1 OZ Hallertau Hops
• 1 OZ Tettnang Hops
• Yeast Nutrient
• S-23 Lager Yeast

Additional Instructions

Primary Ferment: 14 days @ 65F
Secondary Ferment: 30 days @ 35F

Beer Profile

Original Gravity: 1.065
Final Gravity: 1.013
Alcohol by Vol: 6.8%
Color SRM: 7.8
Bitterness IBU: 21.3
Recipe Type: all-grain
Yield: 5.0 Gallons

Procedure:

Source: Adapted from Gregorian's Fifth (Maibock) recipe in the Briess May newsletter