“Enchanter” – Mai Bock
Classification: Mai Bock
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Ingredients

Grains	Hops
2 lbs. Amber DME	1 oz. Perle (60 min bittering)
3 lbs. Light DME	½ oz. Saaz (2 min hops)
½ lb. Crystal / Caramel Malt (40L)	½ oz. Saaz ( flameout 10 min rest)
1 lb. Munich Malt
1 lb. Brewers Crystals
Additives	Dry Hops ( 4 to 6 days)
* 1 teaspoon, Irish Moss (30 min boil)
* 1 teaspoon, gypsum
¾ cup priming sugar to 2 cups of water
Yeast
Wyeast Labs WLP1272 American Ale II	or
Pacman Yeast or Mangrove Jack M44

Procedures

· Grind remaining grains in grain mill, place and tie crushed grain in muslin bag and add to 3 gallons of water.

· Perform a simple mash infusion of the grains using the “tea bag” method. Start with grain bag in water and bring temp to 165° - 174° f. Cover, remove from heat and steep grains at this temperature for approximately 20 minutes. Be careful not to exceed 176°. Let drain, do not sparge. Discard spent grain.

· Add all Malt Extract and Brewing Crystals. Dissolve thoroughly by stirring with a long handled spoon. (Remove from heat to avoid scorching), then add back to heat and resume the boil. Top off with water to raise boiling water to proper volume. You can do this slowly also as it boils to avoid foam over.

· *After 0 minutes of boil time add the gypsum.

· At start of boil time add the 60 minute hops to the wort after the malt dissolves, sometimes it foams a lot. Wait until the foam breaks into a boil. This break is what you need to wait for in order to avoid having all you added hops and additives boil out and stick to the side of the pot.

· *After 30 minutes into the boil, add the Irish Moss

· After 58 minutes into the boil, add the 2min hops for flavoring.

· After the boil remove from heat and cover, add the flameout hops (rest for 10 min)

· Cool the wort with whatever means possible, a wort chiller is preferred. Cool to approximately 70-80°f.

· Pitch yeast into aerated wort by stirring the yeast into it or pitch into pre-stirred wort.

· Cover and Ferment, 7 -10 days in the primary. The transfer and ferment for 7-10 days in secondary.

· Bottling Sugar. Add ¾ cups corn sugar to 2 cups boiling water. Boil for 5 minutes then cool.

Specifics:
O.G. 1.063 – 1.060
F.G. 1.016 – 1.012

Notes:

Bottling procedure requires boiling ¾ cup of corn sugar in 2 cups of water. Add sugar to boiling water, stir in completely. Set timer for 5 minutes. Remove from heat and cool to room temperature. After transfer of beer to bottling bucket, add boiled corn sugar mixture without stirring or mixing the beer with oxygen. Bottle normal, wait 3 to 10 days before carbonation occurs naturally.