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.
- 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
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.