Maibock/Helles Bock
This brew is done using the all grain method. This method is more advanced than others and gives plenty of opportunity for customizing your process, ingredients, and overall outcome of your beer. The Maibock is a seasonal beer that is brewed at the end of the traditional lager season and served in the month of May. The proper process for creating this beer lasts 8-12 weeks, giving a long period of time for lagering and conditioning.
IBUs: 23-35
ABV: 6.8%-7%
OG: 1.060-1.070
FG: 1.012-1.016
Color: 5.6-9 SRM (deep gold-pale amber)
ABV: 6.8%-7%
OG: 1.060-1.070
FG: 1.012-1.016
Color: 5.6-9 SRM (deep gold-pale amber)
For a 6 gallon batch:
Ingredients:
Ingredients:
- Amount Item Type % or IBU
- 6.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 40.00 %
- 6.00 lb Vienna Malt (3.5 SRM) Grain 40.00 %
- 3.00 lb Light Munich Malt (6.0 SRM) Grain 20.00 %
- 2.00 oz Hallertauer Mittelfrueh [3.90 %] (60 min) Hops 20.9 IBU
- 1.00 oz Hallertauer [3.90 %] (30 min) Hops 8.0 IBU
- 1 Pkgs German Bock Lager (White Labs #WLP833) Yeast-Lager
Steep Grains
The all grain method requires a particular set of brewing equipment:
Refer to the "Generl Process" and "Methods" section for more insight on all grain brewing.
Chill beer to 45-54 degrees F and enjoy.
- Mash tun
- Sparge arm
- Hot liquor tank
- 10 gallon brew kettle
Refer to the "Generl Process" and "Methods" section for more insight on all grain brewing.
- Mash at 156 degrees F for 60 minutes using a single infusion method.
- Boil for 90 minutes
- Primary fermentation for 10 days at 50 degrees F.
- Transfer to secondary fermentor and lager for approximately 4 weeks at 34-38 degrees F.
- Bottle and age for approximately 4 weeks right around freezing temperature (32 degrees F).
Chill beer to 45-54 degrees F and enjoy.