Revision as of 02:02, 17 May 2008

This is what I would consider a classic Maibock example. Contrary to popular belief, a Maibock is not a Helles brewed to Bock strength (by German law this means an original extract of more than 16 Plato) but more a modern Oktoberfest brewed to Bock strength, since it is not brewed from 100% Pilsner malt like a classic Helles is. This beer benefits from a fairly long lagering process (about 3 months) and should therefore be brewed in late December or early January to be ready to be tapped in Mai. Preferably while raising a Maibaum. This Maibock targets an original extract amount of 16.5 Plato. which is where most of the German Maibocks are. Like almost any other German beer, you want this to be drinkable by the Mass (1L Glasses).

Water

for brewers who build their own water

33L (assuming 25L (6.25 gal) pre-boil volume) reverse osmosis water +

0.55 CaSO4 (Gypsum)

0.55g MgSO4 (epsom salt)

1.3g CaCl2 (Calcium Chloride)

0.35g NaHCO3 (baking soda)

2.7g CaCO3 (chalk)

(52 mg/L Ca; 3 mg/L Mg; 8 mg/L Na; 17 mg/L SO4; 23 mg/L Cl; 80 mg/L HCO3; Residual Alkalinity = 30 mg/L HCO3)

Grist

73% Weyermann Bohemian Pils (regular German Pilsner malt should work too)

20% Weyermann Munich Type II (this is the dark Munich. When using light Munich use 40% and 20% less Pilsner malt)

2.5% Weyermann CaraVienna (I used this because I had it, you can also use 5% CaraHell or CaraFoam)

2.5% Weyermann CaraHell

2% Weyermann Acidulated Malt (if you don't want to use this, substitute with Pilsner and aim for a residual Alkalinity of 30 mg/l HCO3)

The strike water volume is 18L, which results in a mash thickness of 3.2 l/kg

Based on your previous efficiencies calculate the grain amounts to get a post boil gravity of 16.5 *P (1.066 SG)

Hops

The hop amounts are for a 20.5 L post boil volume:

12g 11% German Magnum for 60 min (added after hot break)

15g 5% German Spalter for 30 min (Hallertauer or Tettnanger are good substitutions)

15g 5% German Spalter for 10 min (Hallertauer or Tettnanger are good substitutions)

Target 22IBU (Tinseth). Boil time is 70 min. I used an immersion chiller to chill quickly. If you generally have DMS problems with a less then 90min boil and a Pilsner malt Grist, boil for 90 min.

Yeast

WYeast 2206 (Bavarian Lager)

I used about 200ml sediment from a previous batch for a batch size of 17L.

If you don't have that yeast, you may use any other well flocculating lager yeast.

Mash

Decoction_Mashing#Single_Decoction 2 step infusion with decoction mash-out:

protein rest : 54 *C (131 *F) for 20 min

saccrification rest : 65.5 *C (150 *F) for 45 min

mash-out : 76 *C (169 *F)

Boil

Add hops after 10 min boil and boil for another 60 min. Chill to pitching temperature of 17 *C (64 *F). Keep about 2L of the wort (freeze in soda bottle)

Primary fermentation

Ferment at 17 - 19 *C (63 - 67 *F) until fermentation is complete. Perform fast ferment test to determine limit of attenuation or use other means to ensure complete fermentation.

Aging/Lagering