This year's Maibock came out really nice (recipe). The only thing I'll have to change next time is to use a different yeast to make sure it attenuates better. The yeast I used was the Wyeast 2206 (Bavarian Lager) which has a really hard time when it comes to getting the attenuation closer to the limit of attenuation. This leaves more fermentable sugars in the beer which results in an increased sweetness. And maybe I'll also reduce the amount of dark munich from 20 to 15%, to lighten the color.

The beer was actually much more cloudy shortly after I filtered it, but it cleared nice in the keg since then. The filtration was done with a 1 micron (nominal) spun sediment filter.

Stats:

original extract: 16.5 Plato

limit of attenuation: 82% (fast ferment test AE = 3.0 Plato)

actual attenuation: 75% (beer AE = 4.1 Plato)