Not to influence the voting on an open poll, but it appears that I am going to be brewing up a Maibock next month….which is fine by me. I think it will appropriate for the seasons.
Brew in the late Fall.
Let it lager in the Winter.
Enjoy it in the Spring.
After doing some more reading into the style, I thought I would share my findings:
- As with other Bocks, the flavor emphasis is on the malt.
- Noble hops are to be used
- The color of Maibocks ranges from deep gold to light amber. I had it in my head that they would be a little darker. I was mistaken.
- Lager yeast needed (natch) but one that leaves a clean flavor profile
- No Diacetyl
I guess there is some jovial argument about the differences between a Maibock and a Helles Bock. Maibocks could be considered a fest beer since it is associated with May and Spring and such, so one could get away with making it a little stronger, darker, hoppier…
One should use European continental malts for a Maibock. I plan have a base of Pils malt along with a little bit of Munich malt for flavor.
The style also calls for a decoction mash. I wonder if I can do that as a batch sparger?
I have a Maibock Recipe here but it calls for extract. I need to create an all grain version of it and update this post.