Homebrewing Blog and Resource

Maibock Style Profile

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.

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2 Comments

  1. don c

    here’s my maibick recipe, batch sparge and 5.5 gallons with a decoct for the mash out. decoct really helps give it body. I might tone down the melanoiden a tad next year but around 70% pils, 30% munich worked well.

    Recipe: 0904 – Maibock

    Style: Mailbock/Helles Bock

    TYPE: All Grain

    Recipe Specifications

    ————————–

    Batch Size: 5.50 gal

    Boil Size: 6.71 gal

    Estimated OG: 1.070 SG

    Estimated Color: 7.8 SRM

    Estimated IBU: 29.4 IBU

    Brewhouse Efficiency: 75.00 %

    Boil Time: 60 Minutes

    Ingredients:

    ————

    Amount Item Type % or IBU

    9 lbs 8.0 oz Pilsner (2 Row) Ger (2.0 SRM) Grain 67.86 %

    2 lbs Munich Malt – 06L (6.0 SRM) Grain 14.29 %

    2 lbs Munich Malt – 10L (10.0 SRM) Grain 14.29 %

    8.0 oz Melanoiden Malt (20.0 SRM) Grain 3.57 %

    3.05 oz Hallertauer [3.50 %] (60 min) Hops 28.6 IBU

    0.25 oz Hallertauer [3.50 %] (10 min) Hops 0.9 IBU

    0.75 oz Hallertauer [3.50 %] (0 min) (Aroma Hop-SHops –

    1 Pkgs Bavarian Lager (Wyeast Labs #2206) [StarteYeast-Lager

    Mash Schedule
    Total Grain Weight: 14.00 lb

    —————————-

    My Mash

    Step Time Name Description Step Temp

    60 min Mash In Add 17.50 qt of water at 169.6 F 153.0 F

    10 min Mash-Out Decoct 6.52 qt of mash and boil it 170.0 F

  2. Brewman Jack

    Man just by the little bit of number crunching I have done you seem to have made a PERFECT example of a slightly hoppy, my numbers are coming up to around 32 IBUs, Maibock. And of course only slightly hoppy because of the style, I’d otherwise never call 29 hoppy, lol…I sure hope you don’t mind but I’m stealing the basic road map of this one. I’m gonna shoot for around 10-11 SRM. I like to keep them dark for the style. Maybe a half pound of Caraamber… Standing ovasions man!!!!! Really, just a great looking beer!!!!!!!!

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