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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:


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.



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Racking Cider


  1. 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 ??

  2. 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.

  3. Steve

    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?

  4. I hadn’t considered it, but I don’t see why not. Could be an interesting comparison to make.

  5. Steve

    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.

  6. Steve,

    Good luck. Let us know how it goes.

  7. Dave

    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!

  8. Brewman Jack

    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.

  9. 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.

  10. Trev

    I think Perle hops would be nice addition to this. They tend to have a bit higher AA levels but the flavor is much more pronounced. I would mess around with the additions. I think that “Dead Guy” uses perle too; and that’s a [i]delicious[/i] maibock ha.

  11. Phil

    I just made this yesterday, I used the extract recipe. I’ll update on how it turns out.

  12. Cool. Brew on!

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