Midwestern Maibock

A solid, classic German-style Maibock.  Perfect for fighting through the last chilly spring months and welcoming the warmer weather.  Full bodied with a traditionally firm hop bitterness.  For the adventurous, this is a good beer to experiment with a decoction mash.

Partial Mash, Partial Boil
Batch Size: 5 gallons
Boil Size: 3.75 gallons

Original Gravity: 1.070 (Boil Gravity 1.093)
Final Gravity: 1.018
29 IBU
6.8% ABV
Color: 6 SRM

Mash:
2 lbs 2-row base malt (3L)
2lbs Vienna malt (4L)
0.5lb Munich dark (9L)
0.5lb Honey Malt (25L)

Strike with 6qts of 171.8F water for a single infusion mash target of 158F.
NOTE: If planning a decoction mash, drop some of the crystal malt, and shoot for a thinner mash.  Standard mash steps are Protein (120-125F), Beta (135-145F), Alpha (155-160F), and Mashout (165-170F).  Do as few as you need or as many as you like (read: have patience for).

Sparge with enough water to run off 3.75gal of wort, then add your extracts and bring to boil:
6 lbs Light Malt Extract Syrup (2L)

Hops:
Tettnanger (4.8% AA)

Schedule:
60 min: 2oz Tettnanger
20 min: 1oz Tettnanger

Fermentation:
Wyeast 2124 (Bohemian Lager)
Primary – 7-10 days @ 50F (step up toward 60F the last 2-3 days, or when fermentation slows significantly, to help clear any diacetyl accumulation).
Bottle or Keg and carbonate at 50F (you may want to cold crash some of the yeast after primary fermentation and before carbonating, but you don’t have to)
Lager – 2-4 weeks @ 35F

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