Last spring Sierra Nevada put out a seasonal called “Glissade” and labeled it a golden bock. It doesn’t look like they are going to be releasing it again this year, going with the Ruthless Rye instead (although I like that too). I am thinking of trying to brew something similar. I seem to remember reading somewhere (here?) that maybe the way to go would be to essentially take a maibock recipe and substitute the munich malt for vienna. Does this sound right, or better yet, has anybody tried this? Any other suggestions for trying to match this style?
I did not try the Glassade, but I made a big Maibock (10 gallons) using 25 pounds of pilsner malt, 1.5 lbs of Munich, 1 pound of Carahelles, and 1 pound of Carafoam; Hallertau hops (3 oz at 60 min, 1 oz at 20 min, and 1 oz at knockout). Pitched a full 5 gallon batch’s cake of WLP 800.
I haven’t tried it yet - it has a couple months to go.
Looks like they still use Munich. Perhaps just in a smaller quantity with more base malt like you are doing ynotbrusum? Maybe just substitute some of the Munich with plis? I can’t imagine there is much crystal either as the color is pretty golden.
