Since this lager style won in the lager poll, this is the update to Maibock Recipe post. Here is my all grain recipe:
10.5 lbs. Pilsen Malt
5.5 lbs. Munich 10L
.75 oz. Northern Brewer Pellets, 8.5 %AA boiled 60 min.
Yeast: White Labs WLP830 German Lager Yeast
Original Gravity: 1.070
Terminal Gravity: 1.017
Color: 9.96 °SRM
Bitterness: 26.5 IBUs
Alcohol (%volume): 7.2%
Made a 7 liter yeast starter with 2 tubes of the WLP830.
Ferment at 50° F for at least 2 weeks. Lager for at least 4 weeks.
Here is my extract Maibock recipe:
8.5 lbs. light malt extract
0.75 lb. Munich malt
1 lb. cara-pils malt
0.75 lb. crystal malt, 60° Lovibond
1 oz. Hallertauer hops for 60 min.
0.5 oz. Hallertauer hops for 30 min.
1 oz. Saaz hops at end of boil
WLP833 German Bock Lager Yeast
2/3 cup corn sugar for priming
Step By Step
Crush crystal and cara-pils malt and put in grain bag. Steep grains for 60 minutes at 150F in the volume of water your pot can handle for brewing. Remove grain bag and add liquor to brew pot…if it’s not in your brew pot already. Bring liquor to a boil. Add first Hallertaur hops portion and light malt extract. Boil for 60 minutes, adding hops on schedule indicated above.
Cool to fermentation temperature and add yeast. Ferment at temperatures as directed on the yeast vial. Final gravity should be 1.008. Move beer to secondary vessel and condition for up to two weeks. Prime and bottle condition for up to two months.
Get started now and it will be ready for April.