Maibock
All Grain Recipe
Submitted By: Harperewing (Shared)
Members can download and share recipes
Batch Size: 11.00 gal | Style: Mailbock/Helles Bock () |
Boil Size: 15.48 gal | Style Guide: BJCP 2008 |
Color: 9.5 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
Bitterness: 30.4 IBUs | Boil Time: 90 min |
Est OG: 1.070 (17.1° P) | Mash Profile: Temperature Mash, 2 Step, Medium Body |
Est FG: 1.019 SG (4.8° P) | Fermentation: Ale, Two Stage |
ABV: 6.8% | Taste Rating: 30.0 |
Ingredients
Amount |
Name |
Type |
# |
18 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
1 |
4 lbs |
Vienna Malt (3.5 SRM) |
Grain |
2 |
3 lbs |
Munich Malt - 20L (20.0 SRM) |
Grain |
3 |
1 lbs |
Caramel/Crystal Malt - 60L (60.0 SRM) |
Grain |
4 |
2 lbs |
Cara-Pils/Dextrine (2.0 SRM) |
Grain |
5 |
1 lbs 8.00 oz |
Wheat Malt, Bel (2.0 SRM) |
Grain |
6 |
0.50 oz |
Nugget [13.0%] - Boil 60 min |
Hops |
7 |
1.50 oz |
Hallertauer Hersbrucker [4.0%] - Boil 60 min |
Hops |
8 |
0.50 oz |
Nugget [13.0%] - Boil 20 min |
Hops |
9 |
2.00 oz |
Hallertauer Mittelfrueh [4.0%] - Boil 10 min |
Hops |
10 |
0.50 oz |
Hallertauer Hersbrucker [4.0%] - Boil 10 min |
Hops |
11 |
2.0 pkgs |
Southern German Lager (White Labs #WLP838) |
Yeast |
12 |
Notes
Allow another week or two for secondary fermentation, until the gravity is terminal (about 1.014 or 3.5 ºP). Raise fermented brew’s temperature to room temperature for a two-day diacetyl rest. Then pull the temperature down incrementally by about 2 ºF (1 ºC) per day until it is as cold as your equipment or circumstances allow (slightly below freezing is best) and lager the beer for about 4 weeks. After a final racking, add the conditioning agent and package. Store cool for at least another four weeks to let the brew fully mature.
This Recipe Has Not Been Rated