Maibock Recipe

Beer Recipes
1

I understand that a classic maibock only requires 2 malts to make, but I believe there are 5 that are appropriate for the style (assuming we ignore the crystal malts for now). By adjusting the percentages of each malt while targeting 6-7 SRM, the permutations go as follows:

  1. pils + light munich
  2. pils + dark munich
  3. pils + melanoidin
  4. pils + vienna + Munich/melanoidin
  5. vienna + light munich
  6. vienna + dark munich
  7. vienna + melanoidin

I think as long as you use a german cultivar, hit ~1.065-1.070 OG and ~6-7 SRM you will make a pretty solid maibock.  My questions are, 1) how much of a difference will you really taste between these malt combinations, and 2) if you are limited on brewing time and lager fermentation space, how do you decide which one to go with first?

2

I’m a Pils + Light Munich kind of lady. Why?

I want light toast and light melanoidins. Dark Munich is almost too intense of the deep bread crust and melanoidins. It’s great in a Dunkel though! Melanoidin… missing the bread crust and toast. Vienna is too much like honey, especially as the base malt.

So Pils + Light Munich is exactly what I want for the flavor profile, not just the color.

3

Mine is a blend of German Pils, German Vienna and German Munich Best Munich I).

4

My next brew will be a Maibock. On another thread (lower cost maibock) Denny posted that all you need is pilsner and carahell for a great Maibock.  Unfortunately my LHBS doesn’t carry it so I’m going with pilsner and light munich, probably 75% and 25%

5

I like pilsner + light munich + vienna.  I have even added a dab of honey malt to mine before for an interesting touch.