Maibock 
All Grain Recipe
Submitted By: mrtucker22 (Shared)
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| Brewer: Michael Tucker | |
| Batch Size: 10.00 gal | Style: Mailbock/Helles Bock ( 5A) |
| Boil Size: 13.94 gal | Style Guide: BJCP 2008 |
| Color: 8.5 SRM | Equipment: Stainless Kegs (10 Gal/37.8 L) - All Grain |
| Bitterness: 42.8 IBUs | Boil Time: 75 min |
| Est OG: 1.078 (19.0° P) | Mash Profile: Single Infusion, Medium Body, Batch Sparge |
| Est FG: 1.020 SG (5.0° P) | Fermentation: Lager, Single Stage |
| ABV: 7.8% | Taste Rating: 30.0 |
Ingredients
| Amount |
Name |
Type |
# |
| 10 lbs |
Munich Malt - 10L (10.0 SRM) |
Grain |
1 |
| 10 lbs |
Pilsner (2 Row) Bel (1.8 SRM) |
Grain |
2 |
| 10 lbs |
Pilsner (2 Row) Ger (2.0 SRM) |
Grain |
3 |
| 3.00 oz |
Hallertauer [4.3%] - Boil 60 min |
Hops |
4 |
| 1.00 oz |
Tettnang [4.5%] - Boil 60 min |
Hops |
5 |
| 2.00 oz |
Tettnang [4.5%] - Boil 20 min |
Hops |
6 |
| 1.00 items |
Whirlfloc Tablet (Boil 15 min) |
Misc |
7 |
| 2.00 tsp |
Yeast Nutrient (Boil 15 min) |
Misc |
8 |
| 2.00 oz |
Tettnang [4.5%] - Boil 10 min |
Hops |
9 |
| 2.00 oz |
Tettnang [3.9%] - Boil 5 min |
Hops |
10 |
| 5.0 pkgs |
German Bock Lager (White Labs #WLP833) |
Yeast |
11 |
Notes
Allow to ferment for 2-3 weeks - then bring up to room temperature for 1-2 days for the Diacetyl rest
After Diacetyl rest, Rack to secondary fermenters and Lager at 35-45 degree temperatures for 4-12 weeks (best to lower the temperature a couple degrees each until target) - fridge was probably in the high 30's - kept in fridge for 8 weeks at ~34 degrees
Bottling Day – Prepare priming sugar – use calculator but should be ~7.85oz of corn sugar for 10gals of Maibock at 69 degrees. When cooled then Add hydrated slurry of 1 packet of dry yeast (1/2 packet for 5 gallons –to try stay close to the original yeast us Saflager S-23 dry yeast or use yeast slurry from the primary) to the Bottling bucket with the priming sugar – this is mainly important if the beer had a long cool lager period of almost 2 months or more - I ended up bottling 5 gallons with the appropiate amount of priming sugra (used northern brewer calculator) and 1/2 pack of dry ale yeast, and then kegged the other 5 gallons
Store for at least 4 weeks in a cool (60-65 degree) dark place
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