How to Brew a Maibock (Hellesbock)

Visit http://brewbeeranddrinkit.com/youtube/ - How to brew a Maibock (Hellesbock) The recipe I used for this beer is 10 lbs of German Pilsner malt 2 lbs of Vienna malt 1 lb of Munich malt 2 oz Czech Saaz German Lager Yeast (re-used) RO Water .75 tsp of Calcium chloride and .5 tsp of Gypsum The process was a double decoction (though I had originally wanted to do a triple decoction)... I mashed in at 114 °F and pulled a third of the mash (just grains)... and did a saccharification rest at 158 °F for 10 minutes before bringing them to a boil... I added the grains back to the main mash and stirred until the mash was set at 130 °F... I then pulled about 40% of the mash (equal parts of grain and wort) and did a saccharification rest at 158 °F for ten minutes before bringing them to a boil... I added the second decoction back to the main mash and rested at 151 °F for 20 minutes... I then added boiling water to bring the entire mash to a temperature of 168 °F... I batch sparged and collected 6.6 gallons of wort and boiled for 60 minutes adding 2 oz of hops as soon as boil started... The beer is currently fermenting at 48 °F