maibock

I would like to do a strong lager and a maibock seems to fit the bill. Any good recipes out there? I have absolutely no experience with this style but was thinking making it a bit more bitter and hoppy than traditional.

I was thinking something like:
78% pilsner
19% munich 6L (or vienna?)
3% melanoidin

I made a Maibock two years ago that I was not very pleased with. It had Pils, Munich, Vienna, and Caramunich and the malt flavor was too muddled up. So, I like that you have a simple grain bill. Last week, I made another Maibock with a bit lower gravity and 70% Pils and 30% Munich. I’ll let you know how it turns out. I would caution about hopping too much because this style is more about the bigger malt flavors. I like your recipe and would favor the Munich over the Vienna.

I was just thinking the same thing – time to brew a maibock.  After just tasting Sprecher Mai Bock last night and giving it a 5-star review, I’m really craving more.  Their recipe is very simple, dating back to the 1980s!, with just pale malt, wheat, crystal, and American noble hops (Willamette, Mt. Hood, Tettnang).  It’s so floral, I thought for sure it had Saaz, but by their website, apparently not.  Must be the Willamette then?!  So I think I’m going to attempt a “clone” or very similar.  I’m trying to go back towards simplicity with many/most of my recipes going forward.  No need to over-complicate everything.  I’m getting older, and maybe wiser, and definitely lazier!

Your recipe also is simple and elegant, and I think will make for a very tasty maibock.  I’d stick with noble-style hops – keep the tropical & citrusy junk out of my friggin maibock, thank you very much!!!  But do whatever you like.  I like flowers in the spring.

Cheers!

Thanks guys.

For hops I will likely be using some combination of Magnum, Mittelfruh, Sterling, & Crystal depending on what I have on hand. I think those should work well with the style. I saw a couple recipes with small dry hop additions so I might go that route with some late boil hops as well. Nothing too crazy.

[quote=“dannyjed, username:dannyjed”]

I made a 70% pils, 30% Munich maibock a few years ago that was pretty good, scored in the low 40s.

I’d leave out the Munich. Best one I’ve made was 80% pils, 20% caravienne.  Wy2206.

+1 on Wyeast 2206.  And it is definitely NOT equivalent to dry W-34/70.

This looks interesting: Make your Best Maibock | Craft Beer & Brewing

[quote=“, post:5, topic:27289”]

Thanks! I am thinking of going to pils/munich route for sure.

Will be using leftover S-189 slurry

No, W-34/70 is one Weihenstephan strain, the Wyeast is 2124.  2206 is a Weihenstephan strain also, W-206.

70 & 30 and S-189 makes an awesome maibock, IMHO.

Thanks! I’m assuming 6L munich?

Correct, but the dry S-189 works well as a sub for 2206.

Perfect!

66% Pils
33% Munich 8L

Magnum for bittering
Sterling at 10 min.

White labs 830 German Lager
(I think I like 833 Bock a little better)

Thanks for all the input guys.

The style guidelines note that decoction mash is typical which I will not be doing and why I had some melanoidin in there. Should I leave it out?

Leaning toward something like:
72% weyermann pilsner
28% weyermann munich 6L

30-35 IBUs
magnum for bittering
~1 oz sterling near the end of the boil
1/2 oz sterling dry hop

1.068
S-189 slurry

I would leave the Melanoidin out. You have plenty of Munich malt for a rich, malty flavor.

Weyermann doesn’t produce that malt anymore, or are you using another malt(ster)? And a hefty 20% works if it was a good beer, interesting. Any other beers you make with that much crystal malt?

Weyermann calls their ~20L caramel CaraRed.  CaraVienne is the name used by several other maltsters.