The Maibock was low on the OG vs. what the package said. Mine measured a 1.058 vs. the 1.064. We'll see how it turns out. It's been 12 hours and no airlock activity but the directions say it may take 24 - 48 hours so I'm not worried yet.
http://www.northernbrewer.com/lagerkits.html
OG: 1064 / Ready: 3 months
In Germany, this sub style of the bock family is
brewed late in the year and lagered all winter; then in May, the beer is
ceremonially tapped and consumed at huge outdoor parties that have big
unpronounceable German names. Maibocks are quite strong, and are very pale
despite their high original gravities - the palest commercial examples are
barely darker than a pilsner. With a traditionally pale color and a delicate hop
aroma, the Northern Brewer Maibock is a Fruhjahrstarkbierfest in a box.
The brats turned out great. The only thing that I'm going to change next time is the first time when you grind the meat you use the 1/8" grind plate and then use the same plate to put the ground meat into the casings. This results in a fine grind brat (like a Klements) but I like the larger grind (like a Johnsonville). I poached them in 2 bottles of my American Lager and man did it smell great along with the hoppy aroma left from yesterday's batch of beer.
Well - I'm off to fire up the grill and grill these sausages.
Later and Gemutlichkeit!
Greg
2 comments:
Dude. If you've got that Maibock in a 5 gallon carboy you're going to want to have a blow-off tube on there rather than an airlock. Otherwise you'll be mopping up brew from the floor. The carboy doesn't have the head-space for the kreusen like a 6 gallon ale pail does.
I used the Ale Pail - I was afraid to use the carboy:).
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