Maibock
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).
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
This Maibock was actually part of a decoction experiment. Since I wasn't able to detect any sigificant difference you have your choice of mashing shedules to move between the rests:
- Protein rest at 55C for 20 min (infusion)
- Maltose rest at 63C for 30 min before pulling decocoction (infusion)
- Dextrinization rest at 70C for 20 min before pulling decoction (thick decoction, allow 20 min for heating and 10 min for boiling)
- Mash-out at 76C (thin decoction, allow 10 min for heating and 5 min for boiling)
- Protein rest at 55C for 20 min (infusion)
- Saccrification at 65.5C for 45 min before pulling decoction (infusion)
- Mash-out at 76C (thin decoction, allow 10 min for heating and 5 min for boiling)
Calculate the water additions to reach a final mash thickness of ~ 3.2 l/kg
Boil
Add hops after 10 min boil and boil for another 60 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.Chill to pitching temperature of 17 *C (64 *F).
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.
