Maibock

Classification: bock, maibock, lager, all-grain

Source: Rick Gontarek (GONTAREK@FCRFV1.NCIFCRF.GOV), HBD #1699, 4/6/95

Hello everyone! Several people over the last few weeks have requested a recipe for a Maibock. I searched the Cat's Meow and several other publications with no luck. I did find some clues, though, in one book...I think it was "Brewing Lager Beer" by Noonan. Anyway, I managed to come up with the following recipe. I brewed this past weekend, so I can't comment on how good it is (yet!), but feel free to give it a whirl and modify it as you may see fit.

Ingredients:

7 lbs Lager malt
2 lbs Munich malt
1.5 lbs German light Crystal Malt
1/2 lb home toasted lager malt
1.5 ounces Hallertau pellets- boil (4.0% aa)
1/2 ounce Tettnang pellets- boil (3.4%aa)
1/2 ounce Hallertau pellets-flavor (4.0%aa)
1/2 ounce Tettnang pellets-finishing (3.4%aa)
Wyeast 2308 Munich Lager Yeast- 1.0 L starter

Procedure:

Add 2.25 gallons of 54degC water to crushed grains, stabilize temp at 50degC. Add 1.25 gallons boiling water to bring temp to 68-70degC. Hold for 90 minutes. Sparge with 4 gallons of 77degC water.

Bring wort to a boil and add boiling hops. After 30 minutes, add flavor hops. 10 minutes before end of boil, add finishing hops. Chill, etc., pitch yeast.

My o.g. was a little low (1.050)...I am still trying to improve my extraction eficiency :). If I were to do this again, I would have definitely used more grain; my impression is that for a Maibock, you want to target an o.g of around 1.060 or so.

Specifics:

OG: 1050