Maibock Recipe
Since this lager style won in the lager poll, this is the update to Maibock Recipe post. Here is my all grain recipe:
Ingredients
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
Predictions
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:
Ingredients
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.
on January 3rd, 2009 at 11:46 am
This recipes calls for Sazz hops at end of boil ??
any suggestions on using something else.
I am not sure if this hops will be to hoppy ??
on January 6th, 2009 at 11:09 am
Not looking to have an overly hoppy beer. The style guide states hop flavor and aroma should be low.
If you are looking to make a hoppy beer, this may not be the style for you. This style is more dominated by malt character.
on January 28th, 2009 at 9:57 pm
John - this looks like a solid recipe - thanks for sharing - have you tried or considered trying a 1/2 oz of Tettnang hops in place of the 30 minute 1/2 oz of Hallertauer hops for a slightly spicer and more complex hop nose on this Maibock?
on January 30th, 2009 at 5:46 am
I hadn’t considered it, but I don’t see why not. Could be an interesting comparison to make.
on February 15th, 2009 at 4:04 am
Thanks, John - I am brewing this one today - I will let you know how it comes out with the Tettnang hops in April or May.
on February 18th, 2009 at 2:38 pm
Steve,
Good luck. Let us know how it goes.
on March 1st, 2009 at 10:28 am
Thanks, John!
Brewed this in Dec and tried a bottle late February. Excellent and I’m sure will improve a bit more! Wll put another batch up for Oktoberfest!
on October 12th, 2009 at 4:43 pm
[…] have a Maibock Recipe here but it calls for extract. I need to create an all grain version of it and update this […]
on January 24th, 2010 at 3:13 am
According to my calculations this beer won’t have near enough IBUs….. I almost NONE!!! 5.5 maybe 6…. I’m sorry but those that know there beer know that a Maibocks should have a minimum of 20ish all the way up to 32 or 33…. Ales have more hops than this. Again according to my calculator this would have a lovely color no doubt, but extremely unbalanced. I hate to knock someone on my very first post here but this IS NOT a Bock of any sort.
on January 24th, 2010 at 11:12 pm
I just ran my all grain recipe through Beer Tools and it spat back 26.5 IBUs.
The recipe is based off of Jamil’s in his Brewing Classic Styles book.
I have heard the argument that this bock can be a bit hoppier than other bocks, but I am happy with my recipe and I think it will be balanced.