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Tuesday
Apr132010

Casanova Cavebock

"If you were a German immigrant brewer in the Midwest, what you would release at this time of year is a nice, hearty Maibock."

- Doug "D-Hova" Hoverson, professor, beer historian, and homebrewer

So it is written, so let it be done ... Wisconsin-style ... in a cave in the St. Croix River Valley!!!

grist:

9 lbs Rahr Premium Pilsner
3.5 lbs Munich 20 EBC
0.5 lbs Briess Carapils

single infusion: 150/168

kettle:

0.75 oz Liberty cones (backyard, 2009 crop) @ FWH
1 oz Cluster cones 7.5% aa @ 45"
0.25 oz Liberty cones (backyard, 2009) @ 15"
SuperMoss HB @ 15"

yield: 5 and a bit gallons, 16.25 Brix

yeast:

Wy 2035 American Lager, 4L starter on a stir plate

fermentation and stuff:

14 days at 55 F
2 days at 65 F
rack to secondary
6 weeks in the caves of the former Casanova Brewing Co., late of Hudson WI

If cavebock demand exceeds cavebock supply, there could be cave-trouble


 

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