Maibock

German-Style Heller Bock/Maibock - All Grain

Recipe Description

Left nut says go all Munich base. Right nut says use mostly pils. They're both nuts, so let's go halfway. First formulation for a maibock/helles. Need to come up with a better name. Seriously, that's all I got? - M

  • Batch Size: 5 gal (18.9 L)
  • Boil Size: 6.25 gal (23.7 L)
  • Boil Time: 60 mins

Ingredients

  • Grains/Fermentables
  • 5 lbs (2.27 kg) Munich Malt (6.5 °L)
  • 5 lbs (2.27 kg) Belgian Pilsner 2-Row (2 °L)
  • 8 oz (226.8 g) Crystal 10 (10 °L)
  • 8 oz (226.8 g) CaraPils (2 °L)
  • 4 oz (113.4 g) Belgian Aromatic (22.5 °L)
  • Hops
  • 1 oz (28.35 g) Hallertauer Pellet 4.6% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Saaz (Czech) Pellet 3% AA (Boil - 60 mins)
  • 0.5 oz (14.17 g) Saaz (Czech) Pellet 3% AA (Boil - 15 mins)
  • Yeast
  • Saflager W-34/70 (Dry)

Directions

Infusion Step: Mash at 157 °F (69 °C) for 60 minutes.

Single step infusion, towards the high end to leave some residual sweetness. Bock should really be decoction mashed, but I'm fucking lazy. Maybe I'll have a change of heart when I'm brewing it, but this program doesn't let you enter a step mash anyhow.

Hold in primary fermentor for 21 days at 50 °F (10 °C).

Transfer to secondary fermentor for 60 days at 36 °F (2 °C).

Allow to carbonate and age for 7 days at 38 °F (3 °C).

If you started brewing this beer today you could be drinking it by July 15, 2014. Start brewing this recipe.